Malai Kofta

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Combine the mashed potato, grated paneer, cornstarch, grated ginger, chopped green chili, chopped fresh cilantro, and salt in a large bowl.

   حوالي 5 د

   ملاحظة الطاهي: Ensure the potatoes are completely cool before mixing to prevent a sticky dough.

2. 2

   Mix thoroughly to form a smooth, firm dough.

   حوالي 3 د

3. 3

   Divide the mixture into 16-18 equal portions and gently roll them into smooth, crack-free balls.

   حوالي 10 د

   ملاحظة الطاهي: If the mixture is too sticky, add a little more cornstarch.

4. 4

   Heat oil for deep frying in a heavy-bottomed pan or kadai over medium heat until it reaches 170-180°C (340-350°F).

   حوالي 5 د

   ملاحظة الطاهي: Test the oil by dropping a tiny piece of the mixture; it should sizzle and rise slowly.

5. 5

   Carefully fry the koftas in batches, turning occasionally, until they are golden brown and cooked through.

   حوالي 10 د

   ملاحظة الطاهي: Do not overcrowd the pan, as this will lower the oil temperature and make the koftas absorb too much oil.

6. 6

   Remove the fried koftas with a slotted spoon and drain them on paper towels.

   حوالي 1 د

7. 7

   For the gravy, heat ghee in a separate pan over medium heat.

   حوالي 1 د

8. 8

   Add the finely chopped yellow onion and sauté until it turns translucent and light golden.

   حوالي 8 د

   ملاحظة الطاهي: Sautéing the onions well is crucial for a good gravy base.

9. 9

   Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant.

   حوالي 2 د

10. 10

    Add the pureed tomato and cook, stirring occasionally, until the mixture thickens and the ghee separates from the sides.

    حوالي 7 د

11. 11

    Stir in the turmeric powder, coriander powder, garam masala, red chili powder, sugar, and salt.

    حوالي 1 د

12. 12

    Cook the spices for 1-2 minutes, adding a splash of water if the mixture becomes too dry.

    حوالي 2 د

13. 13

    Pour in the pureed cashew paste and water, mix well, and bring the gravy to a gentle simmer.

    حوالي 3 د

14. 14

    Reduce the heat to low, cover the pan, and simmer for 5-7 minutes, allowing the flavors to meld.

    حوالي 7 د

15. 15

    Stir in the heavy cream and crushed kasuri methi, then cook for another 2 minutes.

    حوالي 2 د

    ملاحظة الطاهي: For a smoother gravy, you can blend it with an immersion blender before adding cream and kasuri methi.

16. 16

    Gently add the fried koftas to the simmering gravy just before serving.

    حوالي 1 د

    ملاحظة الطاهي: Adding koftas too early can make them soggy.

17. 17

    Serve hot with naan, roti, or rice.