Festive season has started and as tomorrow is RAKSHABHANDAN, here I present our all time favourite malai kofta which melts in your mouth. Ive fallen in love with peanut gravy ever since I made it. Make this lovely dish for your brothers and family on this occassion and enjoy yourself. FOR THE KOFTAS Grated panner - 1/2 cup Boiled and grated potatoes - 1/2 cup Finely chopped green chilly - 1/4 tsp Grated carrot - 1/4 cup Finely chopped cabbage - 1/4 cup Finely chopped capsicum - 1/4 cup Grated ginger - 1 tsp Chopped corriander leaves - 1 tbsp Condensed milk - 2 tsp Bread crumbs - 1 tbsp Kasoori methi - 1 tsp Cheese grated - 2 cubes Cumin powder - 1/4 tsp Salt METHOD- 1. Combine all the ingredients together and divide it into equal portions. 2. Roll each portion into a cylinder shape and deep fry them over a medium flame in hot oil till they are golden brown. Drain and keep aside. FOR THE GRAVY Oil - 4 tbsp Tomatoes - 3 Red bell pepper - 1 Sesame seeds - 2 tbsp Corriander seeds - 2 tbsp Cumin seeds - 1 tsp Peanuts - 1/2 cup Ginger chilly paste - 1 tsp Tamarind pulp - 2 tbsp Condensed milk - 1 and 1/2 tbsp Kashmiri lal mirch - 1 tsp Kasoori methi - 1/4 tsp Turmeric - 1/4 tsp (optional) Milk or water Salt to taste Oil - 3 tbsp METHOD - 1. Apply some oil on tomatoes and bell pepper. Roast on medium flame for 5-7 minutes. Let it cool and peel the skin. And make a fine paste. 2. Dry roast sesame seeds, corriander seeds, cumin seeds and peanuts. Cool and make a fine paste. Add water if required. 3. Heat oil and Add the tomato paste and sauté nicely. 4. Add salt, Kasoori methi, Kashmiri lal mirch and turmeric. Cook till done. 5. Add the peanut paste and mix well Cover with a lid and let it cook for ten mins in low flame. Stir occasionally. 5. Add condensed milk and milk. Cook for more 5 mins. Add tamarind pulp. Cook for one more minute and keep aside. HOW TO PROCEED Arrange the koftas in a serving dish. Pour the gravy over the koftas and drizzle some condensed milk over it. Serve hot. HAPPY EATING!! ENJOY:))
Posted on: Sat, 09 Aug 2014 15:44:46 +0000
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