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RECIPE
19 INGREDIENTS9 STEPS30MIN

Malai Kofta

4.0
1 Ratings

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Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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A perfect vegetarian dish for any occasion!!!
30MIN
Total Time

Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Potatoes , boiled, mashed
1 cup
Paneer , grated
1/2 tsp
Red Chili Powder
1/4 tsp
Ground Cumin
1/2 tsp
Garam Masala , ground
2 Tbsp
Fresh Cilantro , chopped
1 Tbsp
to taste
to taste
Oil
2
Onions
1/2 tsp
Caraway Seeds
1 Tbsp
Ginger Garlic Paste
10
Cashew Nuts
1 Tbsp
Fresh Cream
1 tsp
Kasoori Methi Powder
to taste
or Hot Water
2 Tbsp
Oil

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Nutrition Per Serving

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CALORIES
367
FAT
24.9 g
PROTEIN
15.4 g
CARBS
22.4 g

Author's Notes

If you wish to you can add some boiled and mashed carrots, beans, green peas etc while making koftas. Adjust the spice levels accordingly.

Cooking Instructions

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Step 1
Soak Cashew Nuts (10) in hot water for five to ten minutes and then grind it to a paste and keep aside. To a mixing plate or bowl add Potato (1 cup), Paneer (1 cup), Ground Turmeric (1/4 teaspoon), Red Chili Powder (1/4 teaspoon), Ground Cumin (1/4 teaspoon), Garam Masala (1/4 teaspoon), Fresh Cilantro (1 tablespoon), Corn Flour (1 tablespoon), and Salt (to taste). Combine well.
Step 2
Take small portions out of the mix and roll it to balls. You can either deep fry the balls or use an appe pan and fry the koftas. Here I am using a appe pan or paniyaram pan. Pour one drop of Oil (to taste) in each hole of the appe pan. Place the koftas and cook in low flame by turning sides as necessary.
Step 3
While flipping the koftas you can put a drop or two of oil. Fry until the koftas are light brown in color. Keep the koftas aside.
Step 4
Slice the Onion (2).
Step 5
For the gravy: To a pan pour Oil (1 tablespoon) and add Ginger Garlic Paste (1 tablespoon). Saute for two to three minutes and add sliced onion.
Step 6
Chop the Tomato (2).
Step 7
Saute for three to four minutes and add chopped tomato. Let it cook for three to four minutes, then add Salt (to taste), Ground Turmeric (1/4 teaspoon), Red Chili Powder (1/4 teaspoon), and Garam Masala (1/4 teaspoon). Saute till the raw smell of the spices is gone. Switch off the flame and let it cool well and then grind it to a fine paste.
Step 8
Pour Oil (1 tablespoon) to a pan and add the Caraway Seeds (1/2 teaspoon). Once it crackles add the ground paste. Cook for a good eight to ten minutes in low flame. If the gravy is too thick add Milk (to taste) to achieve the desired consistency. Once done add cashew nut paste, Fresh Cilantro (1 tablespoon), and Fresh Cream (1 tablespoon).
Step 9
Combine well and switch off the flame. Slightly crush the Kasoori Methi Powder (1 teaspoon) and add it to the gravy. When you are about to serve slightly warm the gravy and add your kofta balls and serve with rice, roti, naan, ghee rice, etc.

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Nutrition Per Serving
Calories
367
% Daily Value*
Fat
24.9 g
32%
Saturated Fat
11.1 g
55%
Trans Fat
0.0 g
--
Cholesterol
54.5 mg
18%
Carbohydrates
22.4 g
8%
Fiber
2.9 g
10%
Sugars
6.3 g
--
Protein
15.4 g
31%
Sodium
186.3 mg
8%
Vitamin D
--
--
Calcium
436.1 mg
34%
Iron
1.2 mg
7%
Potassium
215.6 mg
5%
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