Ingredients:
Paneer - 1/2 cup
Khoya - 1/2 cup
Mix dryfruits (Cashew, Almonds, Pistacheos, Raisins) - 2 tblsps
Black pepper powder - 2 tsps
Cornflour - 2 tblsps
White Onion - 2 nos
Black pepper - 2-3 nos
Cinemon - 1/2 inch piece
Cloves - 1-2 nos
Ginger-garlic paste - 1 tsp
Cashew - 1/2 cup (soaked in hot water for 1 hr)
Cream - 2 tbslsps
Green chilly - 1 no
Garam masala - 1 tsp
Ghee - 1 tsp
Oil for depp frying
Salt as per taste
Recipe:
1. Heat 1 tsp ghee in a pan. Add mix dry fruits, 1/2 tsp black pepper powder and pinch of salt to it. Mix everything well and roast for some time. After 1 minute remove it from the pan and keep it aside. This make the stuffing ready for koftas.
2. Boil 2 white onion in water for 5-10 minutes. While boiling this onion also add whole garam masla to it.
3. Once onion gets cook, strain it from water. Remove whole garam masala from it.
4. Add cooked onion and 1 green chilly in a blander to make a fine puree.
5. For making koftas, take paneer, khoya, 1 tsp cornflour, 1/2 tsp black pepper powder and 1 tsp salt.
Knead all well, so, the balls that are made from it have smooth outer cover.
6. Take a ball from paneer mixture. Stuff it with dry fruits. Roll it in a cornflour and keep it aside. Follow the same procedure to make all koftas.
7. Heat some oil for deep frying. Once the oil gets hot, deep fry the koftas on very low flame. Koftas should be in very light brown color.
8. To make a gravy heat some oil in a pan. Add onion and green chilly paste to it. Saute it for 2-3 minutes. Add ginger-garlic paste and again cook it for 1-2 minutes.
9. Once it starts to ooze out some oil, add cashew paste in it. Cashew has a tendency of sticking to the bottom of the pan. To avoid this, keep on stiring the gravy.
10. After 5-8 minutes it will start to ooze out oil from sides. Add 1/2 cup pf water in it and let it cook for 2-3 minutes.
11. Switch off the gas. Add 2 tblsps cream,1 tsp garam masala and salt as per taste to it. Make sure, that you add salt at the very begining of the gravy preparation or at the very end of it. Because if you add it in the middle of preparation, the cashew paste will be curdled.
12. To serve the malai kofta, take koftas in a serving bowl and pour the gravy on it.
13. Garnish it with pomogranate, corinader, saffron and some dry fruits. Server hot with naan, roti or fulkas.
2. Boil 2 white onion in water for 5-10 minutes. While boiling this onion also add whole garam masla to it.
3. Once onion gets cook, strain it from water. Remove whole garam masala from it.
4. Add cooked onion and 1 green chilly in a blander to make a fine puree.
5. For making koftas, take paneer, khoya, 1 tsp cornflour, 1/2 tsp black pepper powder and 1 tsp salt.
Knead all well, so, the balls that are made from it have smooth outer cover.
6. Take a ball from paneer mixture. Stuff it with dry fruits. Roll it in a cornflour and keep it aside. Follow the same procedure to make all koftas.
7. Heat some oil for deep frying. Once the oil gets hot, deep fry the koftas on very low flame. Koftas should be in very light brown color.
8. To make a gravy heat some oil in a pan. Add onion and green chilly paste to it. Saute it for 2-3 minutes. Add ginger-garlic paste and again cook it for 1-2 minutes.
9. Once it starts to ooze out some oil, add cashew paste in it. Cashew has a tendency of sticking to the bottom of the pan. To avoid this, keep on stiring the gravy.
10. After 5-8 minutes it will start to ooze out oil from sides. Add 1/2 cup pf water in it and let it cook for 2-3 minutes.
11. Switch off the gas. Add 2 tblsps cream,1 tsp garam masala and salt as per taste to it. Make sure, that you add salt at the very begining of the gravy preparation or at the very end of it. Because if you add it in the middle of preparation, the cashew paste will be curdled.
12. To serve the malai kofta, take koftas in a serving bowl and pour the gravy on it.
13. Garnish it with pomogranate, corinader, saffron and some dry fruits. Server hot with naan, roti or fulkas.
