Malai Kofta
This vegetarian Malai Kofta features tender potato and paneer dumplings simmered in a rich, creamy, and mildly spiced tomato-cashew gravy. It's a comforting and flavorful dish perfect for a special meal.
Forkinによるオリジナルレシピ
- 合計時間
- 1 時間 25 分
- 人数
- 4
- 難易度
- 普通
- 1人分
- 701 kcal
アレルゲン情報： 乳、ナッツ類、木の実類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
kofta
- 300 gpotato, boiled and mashed
- 200 gpaneer, grated
- 2 大さじcornstarch
- 1 小さじginger, grated
- 1 個green chili, finely chopped
- 2 大さじfresh cilantro, chopped
- 0.5 小さじsalt
- 4 カップoil, for deep frying
gravy
- 2 大さじghee
- 1 個yellow onion, finely chopped
- 1.5 大さじginger garlic paste
- 2 個tomato, pureed
- 0.5 カップcashew, soaked in warm water for 15 minutes and pureed
- 0.5 小さじturmeric powder
- 1 小さじcoriander powder
- 0.5 小さじgaram masala
- 0.5 小さじred chili powder
- 1 小さじsugar
- 1 小さじsalt
- 1 カップwater
- 0.25 カップheavy cream
- 1 小さじkasuri methi, crushed
調理器具
slotted spoon · blender · large bowl · kadai · heavy-bottomed pan
作り方
手順
- 1
Combine the mashed potato, grated paneer, cornstarch, grated ginger, chopped green chili, chopped fresh cilantro, and salt in a large bowl.
約5 分
調理のヒント： Ensure the potatoes are completely cool before mixing to prevent a sticky dough.
- 2
Mix thoroughly to form a smooth, firm dough.
約3 分
- 3
Divide the mixture into 16-18 equal portions and gently roll them into smooth, crack-free balls.
約10 分
調理のヒント： If the mixture is too sticky, add a little more cornstarch.
- 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).
約5 分
調理のヒント： Test the oil by dropping a tiny piece of the mixture; it should sizzle and rise slowly.
- 5
Carefully fry the koftas in batches, turning occasionally, until they are golden brown and cooked through.
約10 分
調理のヒント： Do not overcrowd the pan, as this will lower the oil temperature and make the koftas absorb too much oil.
- 6
Remove the fried koftas with a slotted spoon and drain them on paper towels.
約1 分
- 7
For the gravy, heat ghee in a separate pan over medium heat.
約1 分
- 8
Add the finely chopped yellow onion and sauté until it turns translucent and light golden.
約8 分
調理のヒント： Sautéing the onions well is crucial for a good gravy base.
- 9
Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant.
約2 分
- 10
Add the pureed tomato and cook, stirring occasionally, until the mixture thickens and the ghee separates from the sides.
約7 分
- 11
Stir in the turmeric powder, coriander powder, garam masala, red chili powder, sugar, and salt.
約1 分
- 12
Cook the spices for 1-2 minutes, adding a splash of water if the mixture becomes too dry.
約2 分
- 13
Pour in the pureed cashew paste and water, mix well, and bring the gravy to a gentle simmer.
約3 分
- 14
Reduce the heat to low, cover the pan, and simmer for 5-7 minutes, allowing the flavors to meld.
約7 分
- 15
Stir in the heavy cream and crushed kasuri methi, then cook for another 2 minutes.
約2 分
調理のヒント： For a smoother gravy, you can blend it with an immersion blender before adding cream and kasuri methi.
- 16
Gently add the fried koftas to the simmering gravy just before serving.
約1 分
調理のヒント： Adding koftas too early can make them soggy.
- 17
Serve hot with naan, roti, or rice.
1人分
栄養情報
- カロリー
- 701.4kcal
- たんぱく質
- 15.2g
- 炭水化物
- 31.5g
- 脂質
- 59.1g
- 食物繊維
- 4.7g
- 糖類
- 7.1g
レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。
おいしく保存
Store leftover Malai Kofta and gravy separately in airtight containers in the refrigerator.
Gently reheat the gravy on the stovetop or in the microwave. Add the koftas to the warm gravy just before serving.