Yummy malai kofta for lunch ... Made the koftas in airfryer .. Couldnt believe that they werent fried Recipe : kofta: Mixed Vegetables - 1/2 cup heaped(I used carrot & beans, boiled) Potatoes(Boiled and mashed) - 1 cup Paneer - 1/2 cup heaped Onion - 2 tbsp chopped finely Nuts - 2 tbsp chopped(optional) Turmeric powder - a generous pinch Kashmiri Red Chilli powder - 1/2 tsp Coriander powder - 1 tsp Jeera Powder - 1/2 tsp Coriander leaves - 1 tbsp finely chopped 1-2 tbsp corn flour Salt - to taste For the malai gravy Onion - 1 big sized chopped lengthwise Tomatoes - 3 big sized chopped roughly Red Chilli powder - 1 tsp Garam masala powder - 1/2 tsp Cashews - 6 - 7 Cream - 2 tbsp Milk - 1/2 cup Coriander leaves - 1 tbsp finely chopped Kasoori Methi - 1/2 tsp crushed Salt - to taste To temper: Shahi Jeera - 1/2 tsp Ginger Garlic paste - 1 tsp Method: 1.Grate the paneer. Pressure cook the veggies for 1 whistles(carrot,and beans), drain water and see to it that there is no moisture. Pressure cook potatoes until mushy.In a mixing bowl add all the ingredients listed under For the kofta.Reserve little grated paneer for garnishing too if u want to 2.Mix well and combine to form a thick dough. If it is loose use little bread/breadcrumbs but only if its messy. Form lemon sized balls and deep fry them. Or air fry or make in paniyaram pan. For airfrying ... Just coat the Koftas with bread crumbs and air fryer in an preheated fryer at 180 for about 12 - 15 mins.. Turning it over once Inbetween .. You can brush the tops with very little oil. 3.In a pan add onions , cashews and tomatoes saute for 2mins then add the spice powders , coriander and saute till raw smell completely leaves and it shrinks in volume. 4.Cool down and grind it to a fine paste,Set aside.In a nonstick pan heat oil - add shahi jeera let it crackle then add ginger garlic paste saute for 2mins.Then add the tomato onion paste, add 1/2 cup water. 5.Keep cooking till it becomes thick,add required salt.You can adjust the spice level at this stage.Then add cream and keep mixing .Then add milk little by little stirring continuously else it will curdle. ( add milk as required. You dont want the gravy tasting too sweet.. It needs that tang) 6.Once it becomes saucy and thick, add kasoori methi. While serving add the balls garnish with coriander leaves and paneer
Posted on: Tue, 20 Jan 2015 08:55:13 +0000
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