Malai Kofta

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 5 min

   Kuharjeva opomba: Ensure the potatoes are completely cool before mixing to prevent a sticky dough.

2. 2

   Mix thoroughly to form a smooth, firm dough.

   Približno 3 min

3. 3

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

   Približno 10 min

   Kuharjeva opomba: 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).

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 1 min

7. 7

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

   Približno 1 min

8. 8

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

   Približno 8 min

   Kuharjeva opomba: 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.

   Približno 2 min

10. 10

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

    Približno 7 min

11. 11

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

    Približno 1 min

12. 12

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

    Približno 2 min

13. 13

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

    Približno 3 min

14. 14

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

    Približno 7 min

15. 15

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

    Približno 2 min

    Kuharjeva opomba: 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.

    Približno 1 min

    Kuharjeva opomba: Adding koftas too early can make them soggy.

17. 17

    Serve hot with naan, roti, or rice.