Sunday, 10 June 2012




  • Boiled potatoes (mashed)-3 medium sized
  • Paneer (cottage cheese)-100 grams
  • Besan-4-5 tablespoons
  • Salt to taste
  • Red chilli powder-1/4 teaspoon
  • Oil for deep frying

  • Tomatoes chopped-4 medium sized
  • Ginger grated-1/2 inch
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Coriander (dhania) powder-1/2 teaspoon
  • Salt to taste
  • Turmeric powder-1/4 teaspoon
  • Kasoori methi-1/4 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Oil-2 tablespoons
  • Water-2 cups

  • Mix the mashed boiled potatoes, paneer & besan together.
  • Use your hand to mash them very well.
  • Add salt & red chilli powder & mix well.
  • Make small balls out of the mixture.
  • Heat oil in a pan & deep fry these balls till they turn golden brown.
  • If you have a problem in deep frying, you can coat these balls with maida (gram flour) & then deep fry.
  • Once you take them out, keep them aside.
  • Heat 2 tablespoons oil in a pan.
  • Add asafoetida & cumin seeds & as they crackle add ginger to it.
  • As the ginger turns brown, add chopped tomatoes.
  • Add turmeric powder & coriander powder & mix well till the mixture starts leaving oil.
  • Turn off the flame & allow the mixture to cool down.
  • As the mixture cools down, grind the mixture.
  • After grinding, add the mixture back to the pan & turn on the flame.
  • Add salt, red chilli powder & kasoori methi & cook till it leaves oil.
  • As the mixture leaves oil, add water to it.
  • Bring it to a good boil & lower the flame.
  • Cook it till a slightly thick & properly cooked gravy is formed.
  • Add the kofta balls to it, & cook it for another 2 minutes & turn off the flame.
  • Malai kofta is ready to serve.

No comments:


Related Posts Plugin for WordPress, Blogger...