Malai Kofta
A dish for special occasions, Malai Kofta is the vegetarian alternative to meatballs.
It goes very well with naans (tandoor-baked flat bread) or Jeera Rice.
Ingredients | |
Cheese for Koftas | 350 grams |
Suji | 3 table spoons |
Baking Powder | 1 tea spoon |
Chilli (Green) | 4 (Finely cut) |
Dhania Leaves | 1 tablespoon |
Salt | According to taste |
For Curry | |
Tomato | 4 large |
Fresh Malai | 100 grams |
Ghee | 5 table spoons |
Red Chilli Powder | 1 teaspoon |
Salt | According to taste |
For Masala | |
Onion | 1 large |
Fresh Coconut (Desiccated) | 2 tablespoons |
Garlic | 7-8 cloves |
Chilli (Green) | 2 |
Dhania Seeds | 2 teaspoons |
Red Chilli Powder | 2 teaspoons |
Jeera | 1 teaspoons |
Khaskhas | 1teaspoons |
Ginger | 1 large piece |
Dhania Leaves | 2 teaspoons |
METHOD
- Mix cheese, suji and baking powder well. Knead it. Add salt, chilli and dhania seeds to it and knead well.
- Make small koftas of this mixture and fry them.
- Heat ghee in a karahi (utensil) and brown masala in it. Chop the tomatoes and boil in four cups of water, sieve.
- Add malai and salt to this puree and cook for 10-15 minutes.
- Put koftas just before serving. Garnish with dhania leaves.
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