Malai Kofta

Előkészítés

Hozzávalók

Elkészítés

Lépésről lépésre

1. 1

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

   Körülbelül 5 p

   A szakács megjegyzése: Ensure the potatoes are completely cool before mixing to prevent a sticky dough.

2. 2

   Mix thoroughly to form a smooth, firm dough.

   Körülbelül 3 p

3. 3

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

   Körülbelül 10 p

   A szakács megjegyzése: 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).

   Körülbelül 5 p

   A szakács megjegyzése: 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.

   Körülbelül 10 p

   A szakács megjegyzése: 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.

   Körülbelül 1 p

7. 7

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

   Körülbelül 1 p

8. 8

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

   Körülbelül 8 p

   A szakács megjegyzése: 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.

   Körülbelül 2 p

10. 10

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

    Körülbelül 7 p

11. 11

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

    Körülbelül 1 p

12. 12

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

    Körülbelül 2 p

13. 13

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

    Körülbelül 3 p

14. 14

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

    Körülbelül 7 p

15. 15

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

    Körülbelül 2 p

    A szakács megjegyzése: 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.

    Körülbelül 1 p

    A szakács megjegyzése: Adding koftas too early can make them soggy.

17. 17

    Serve hot with naan, roti, or rice.