How to make Malai Kofta
Malai Kofta Ingredients (for the koftas)
Malai Kofta Ingredients (for the sauce)
Make the malai kofta sauce:
Heat ghee in a pot, add chopped onions, along with ginger-garlic paste. Add the tomatoes and cook until the tomatoes start to turn soft. Add the cashews, spice powders and continue to cook
Add water and cook for a few mins. Crush the Kasuri methi leaves and add them, followed by garam masala. Cook for a couple of minutes more and turn off the heat. Let the mixture cool down and blend in a blender until smooth.
Sieve the blended mixture back into the same pot, and add honey, cream and salt to season. Simmer for 5 minutes on low heat. Your silken smooth sauce for the koftas is ready! Keep aside for later.
Boil the potatoes. Cool potatoes before using. In a mixing bowl, grate the paneer. Add mashed or grated potatoes, corn starch, salt, pepper powder. Mix well to form a smooth mixture.
Make the Malai Kofta Balls
Shape the balls into koftas (see recipe for details)
Deep fry the kofta balls in oil - make sure the oil is hot before you add the koftas!
To serve the koftas, place the koftas in a serving bowl, spoon over the sauce on top, garnish with coriander and cream.
Assemble the malai kofta
Your malai koftas are done!
Serve the koftas with naan or basmati rice
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