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.
Share :
