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MALAI KOFTA CURRY RECIPE
Ingredients:
oil (tel) for deep frying
1 tsp chilli powder
1 bread slice soaked in water
100 gms cauliflower (phool gobi) finely cut
salt (namak) to taste
250 gms potato (aloo)es boil (tel)ed and mashed
2 tblsp bread crumbs
1 1/2 tsp lemon juice
100 gms french beans (flas beans) finely cut
1 tsp garam masala
100 gms carrot (gajar)s finely chopped
100 gms green peas (matar)
to be made into a paste for the koftas:
9 clove garlic (lasan)
25 mm. piece ginger (adrak)
7 green chillies
for the gravy:
750 grams tomato (tamatar)
3 onion (pyaj)
4 clove (lavang)
2 small sticks cinnamon (tuj/dalchini)
1 tblsp cornflour
1 tsp sugar (cheeni)
1 tsp garam masala
1 tsp chilli powder
4 tblsp grease
salt (namak) and pepper to taste
to be ground into a paste
15 clove (lavang) (laung)s
25 mm. piece ginger (adrak)
5 green chillies
for baking
1 tblsp fresh cream (malai)
1/2 tblsp grated cheese
How to make malai kofta curry:
- for the koftas.
- 1.
- boil the peas.
- 2.
- steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
- 3.
- Mix in the vegetables and peas to the potatoes and make a dough.
- Mix in 1 tblsp of bread crumbs and the bread slice.
- Mix in the paste, garam masala, chilli powder, le mon juice and salt and form into kofta balls.
- Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour.
- Keep aside.
- For the gravy
- Put the tomatoes in hot water for 10 minutes.
- Take off and mix in into a puree.
- Mix in the onions in a liquidiser with very little water.
- Heat up the butter,mix in the onions and stir fry for 5 minutes till light brown.
- Then mix in the cloves, cinnamon and paste and fry again for 2 minutes.
- Mix in the tomato puree and stir fry for 2 minutes.
- Mix in 1 teacup of water and boil for 3 to 4 minutes.
- Pour out the mixture into a blender, mix in the cornflour and sugar and blend.
- Put to stir fry again and mix in the garam masala, chilli powder, salt and pepper and cook.
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