Malai kofta is not only delicious but also healthy. If the method of making it is correct, it is easily digested. Come on, learn its easy recipe-
4 large potatoes, cooked
250 g paneer
1 tablespoon green coriander
3 onions, cut into slices
1 tablespoon ginger-garlic paste
200 ml cream or cream
2 tablespoons raisins and cashews, large
50g cashew paste
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 Tsp Kitchen King Masala
1 tablespoon mashed mathi, large
1 tablespoon sugar
To make kofta
Keep the baked potatoes in the fridge for four to six hours.
Doing this will make it easier to make koftas.
Now mash the potatoes, paneer and all-purpose dough.
The mixture should not be too soft or stiff.
Cut raisins and cashews into small pieces. Add half a tablespoon of sugar to it.
Heat the oil in the skillet. Make paneer mixture balls and fill the dry fruits inside.
Roast the koftas. If they break down, take them out and dry them, then roast.
To make gravy
Fry the onion, ginger-garlic paste and tomato paste.
Then add the cashew paste to it. Add two tablespoons of warm milk to the paste.
Add all the dry spices except the kasuri methi.
Roast the sides of the mixer until it leaves the grease.
Then add half a cup of water to it. When the gravy is a little thicker, add cream or cream, a tablespoon of sugar and kasumi methi.
Leave the gravy on low flame. When the grease begins to separate from the tip, add the roasted koftas to it. Serve hot with roti.