Malai Kofta
Serves:
0
Serve With:
Naan/Roti/Rice
Submitted By:
Sushma
Tags:
Curry,Punjabi,North Indian,Veggie
Ingredients:
1 big Boiled potato 2-3 spoon Maida 1 tea spoon corn flour 1 bread piece few raisins, cashwenut Little bit chopped fresh coriander leaves, green chili, Ginger Salt to taste a pinch of red pepper 2-3 spoon of whole milk Oil to fry Koftas. For Gravy: Little bit chopped fresh coriander leaves, green chili, Ginger Oil: 2-3 spoon Indian Spices (salt, red pepper, dhaniya, Haldi) 2-3Bay Leave, Badi Ilaichi Ready tomato puree Corn Flour 1/2 cut of milk
Description:
Preparation of Kofta:
1. Mix all the ingredients other than Oil.
2. Make oval shape small balls. The above approximate quantity will make 8-9 koftas.
3. Heat the oil and deep fry those koftas.
Note:
If you see the koftas are spreading in the oil which frying, Please add a bit more Corn Flour to bind it.
Preparation of Gravy:
Heat 2-3 spoon of frying oil, put some Rai, Chopped green chilli, ginger.
Put Bay leave, Badi Ilaichi
Put very little Haldi, Red Pepper.
Put Tomato puree (preferably the canned one) Let the mixture cook for 5 minutes.
Take 1 Tb spoon of Corn flour in a bowl and mix water to make paste.
Put the above corn flour mixture in the cooked tomato mixture and stirr immediately.
Add milk and some water.
Now let the above whole mixture cover and cook for 10 minutes.
Now switch off the cooking and let it cook to room temperature.
You can see the thickness of the gravy, it should be like 1 thread sugar syrup. If it is very thin, mix more corn flour paste in it and wait for 1/2 hour to the thickness of the gravy.
When you are ready to serve, mix koftas before 1/2 hour only.
Searve it with hot Naan, Pori or Roti.
1. Mix all the ingredients other than Oil.
2. Make oval shape small balls. The above approximate quantity will make 8-9 koftas.
3. Heat the oil and deep fry those koftas.
Note:
If you see the koftas are spreading in the oil which frying, Please add a bit more Corn Flour to bind it.
Preparation of Gravy:
Heat 2-3 spoon of frying oil, put some Rai, Chopped green chilli, ginger.
Put Bay leave, Badi Ilaichi
Put very little Haldi, Red Pepper.
Put Tomato puree (preferably the canned one) Let the mixture cook for 5 minutes.
Take 1 Tb spoon of Corn flour in a bowl and mix water to make paste.
Put the above corn flour mixture in the cooked tomato mixture and stirr immediately.
Add milk and some water.
Now let the above whole mixture cover and cook for 10 minutes.
Now switch off the cooking and let it cook to room temperature.
You can see the thickness of the gravy, it should be like 1 thread sugar syrup. If it is very thin, mix more corn flour paste in it and wait for 1/2 hour to the thickness of the gravy.
When you are ready to serve, mix koftas before 1/2 hour only.
Searve it with hot Naan, Pori or Roti.