Main Course

Malai Kofta

Name: Malai Kofta
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 份
Cuisine: indian
Ingredients: 300 g potato boiled and mashed; 200 g paneer grated; 2 汤匙 cornstarch; 1 茶匙 ginger grated; 1 个 green chili finely chopped; 2 汤匙 fresh cilantro chopped; 0.5 茶匙 salt; 4 杯 oil for deep frying; 2 汤匙 ghee; 1 个 yellow onion finely chopped; 1.5 汤匙 ginger garlic paste; 2 个 tomato pureed; 0.5 杯 cashew soaked in warm water for 15 minutes and pureed; 0.5 茶匙 turmeric powder; 1 茶匙 coriander powder; 0.5 茶匙 garam masala; 0.5 茶匙 red chili powder; 1 茶匙 sugar; 1 茶匙 salt; 1 杯 water; 0.25 杯 heavy cream; 1 茶匙 kasuri methi crushed

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 的原创食谱

总用时: 1小时 25分钟
份量: 4
难度: 中等
每份: 701 kcal

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过敏原信息： 可能含有牛奶、坚果和树坚果。如有过敏，请务必查看配料包装。

备料

配料

计量单位

仅转换显示单位；食谱用量保持等值。

kofta

300 gpotato, boiled and mashed
200 gpaneer, grated
2 汤匙cornstarch
1 茶匙ginger, grated
1 个green chili, finely chopped
2 汤匙fresh cilantro, chopped
0.5 茶匙salt
4 杯oil, for deep frying

gravy

2 汤匙ghee
1 个yellow onion, finely chopped
1.5 汤匙ginger garlic paste
2 个tomato, pureed
0.5 杯cashew, soaked in warm water for 15 minutes and pureed
0.5 茶匙turmeric powder
1 茶匙coriander powder
0.5 茶匙garam masala
0.5 茶匙red chili powder
1 茶匙sugar
1 茶匙salt
1 杯water
0.25 杯heavy cream
1 茶匙kasuri methi, crushed

厨具

slotted spoon · blender · large bowl · kadai · heavy-bottomed pan

做法

分步操作

1
Combine the mashed potato, grated paneer, cornstarch, grated ginger, chopped green chili, chopped fresh cilantro, and salt in a large bowl.
约 5分钟
烹饪提示： Ensure the potatoes are completely cool before mixing to prevent a sticky dough.
2
Mix thoroughly to form a smooth, firm dough.
约 3分钟
3
Divide the mixture into 16-18 equal portions and gently roll them into smooth, crack-free balls.
约 10分钟
烹饪提示： 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).
约 5分钟
烹饪提示： 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.
约 10分钟
烹饪提示： 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.
约 1分钟
7
For the gravy, heat ghee in a separate pan over medium heat.
约 1分钟
8
Add the finely chopped yellow onion and sauté until it turns translucent and light golden.
约 8分钟
烹饪提示： 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.
约 2分钟
10
Add the pureed tomato and cook, stirring occasionally, until the mixture thickens and the ghee separates from the sides.
约 7分钟
11
Stir in the turmeric powder, coriander powder, garam masala, red chili powder, sugar, and salt.
约 1分钟
12
Cook the spices for 1-2 minutes, adding a splash of water if the mixture becomes too dry.
约 2分钟
13
Pour in the pureed cashew paste and water, mix well, and bring the gravy to a gentle simmer.
约 3分钟
14
Reduce the heat to low, cover the pan, and simmer for 5-7 minutes, allowing the flavors to meld.
约 7分钟
15
Stir in the heavy cream and crushed kasuri methi, then cook for another 2 minutes.
约 2分钟
烹饪提示： 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.
约 1分钟
烹饪提示： Adding koftas too early can make them soggy.
17
Serve hot with naan, roti, or rice.