Malai Kofta

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

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

   Omtrent 5 min

   Kokkens tips: Ensure the potatoes are completely cool before mixing to prevent a sticky dough.

2. 2

   Mix thoroughly to form a smooth, firm dough.

   Omtrent 3 min

3. 3

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

   Omtrent 10 min

   Kokkens tips: 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).

   Omtrent 5 min

   Kokkens tips: 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.

   Omtrent 10 min

   Kokkens tips: 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.

   Omtrent 1 min

7. 7

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

   Omtrent 1 min

8. 8

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

   Omtrent 8 min

   Kokkens tips: 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.

   Omtrent 2 min

10. 10

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

    Omtrent 7 min

11. 11

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

    Omtrent 1 min

12. 12

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

    Omtrent 2 min

13. 13

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

    Omtrent 3 min

14. 14

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

    Omtrent 7 min

15. 15

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

    Omtrent 2 min

    Kokkens tips: 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.

    Omtrent 1 min

    Kokkens tips: Adding koftas too early can make them soggy.

17. 17

    Serve hot with naan, roti, or rice.