Malai Kofta

For kofta

Ingredients:

peeled and grated and boiled bottle gourd 250g

3 boiled mashed potatoes

garam masala 1/2teaspoon

chili powder/green chili paste as per taste but not more than 1/2 teaspoon

heavy cream 3 spoon

bread crumbs to roll 1 cup

oil for frying kofta/use appe patra to avoid deep frying

salt as per taste

ginger-grated

For Red gravy

ghee/oil 2 teaspoon

tomato 2 chopped

onion 1 chopped

garlic, ginger, green chili to make a paste 1 teaspoon

watermelon seeds 1 teaspoon

cashew 8-10 piece

turmeric powder 1 teaspoon

garam masala 1 teaspoon

dhania powder 1 teaspoon

Kashmiri red chili powder 1/2 teaspoon

salt as per taste

sugar pinch(optional)

coriander to garnish

Method: 

To make kofta:

Peel, grate, and boil bottle gourd and potatoes. Allow to cool. Press and remove excess water from the bottle gourd. Add all spices including salt and ginger. Add 2 teaspoons of breadcrumbs, and cream and make a soft dough. Make small balls, roll in bread crumbs, and deep fry at high and low flame until golden brown. Cashews/raisins can be stuffed inside each kofta. These kofta are very soft.

Another option is to use appe patra, put oil and balls in each hole, and shallow fry. turn on the other side when done on 1 side.

To make gravy:

Soak cashew, and watermelon seeds in warm water.

Chop tomato and onion. Make a paste by adding ginger, chili, and garlic along with cashews, watermelon seeds, tomato, and onion. Make a smooth paste. Keep it aside.

Now take a pan, add ghee, and heat it. Add the paste and stir till it is cooked and oil is released on the sides on low to medium flame. Add all dry spices, salt, and sugar as per taste. taste and adjust the seasoning as needed. 

Just before serving add kofta and garnish with coriander. Serve with paratha/naan or kulcha.


kofta can be made from paneer and potatoes also.

gravy can be green gravy or white gravy also. 



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