Mughlai Malai Kofta Curry
Mughlai Malai Kofta Curry might be a good recipe to expand your main course recipe box. One serving contains 441 calories, 15g of protein, and 6g of fat. For $1.95 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. Only a few people really liked this Indian dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 1 person were impressed by this recipe. If you have chillies, thai chillies, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing.
Ingredients
chilli powder
0.5 teaspoon
thai chillies
2
coriander powder
1 teaspoon
cornflour/ corn starch
0.25 cup
cilantro
0.25 cup
garam masala
1 teaspoon
garlic paste
1 Tbsp
ginger paste
1 Tbsp
golden raisins
0.25 cup
chillies
2
cream / half & half
0.5 cup
cmin powder
1 teaspoon
% milk
2
onions
3 medium
paneer
0.25 cup
paneer
0.5 cup
carrot & peas
0.5 cup
potatoes
5 medium
salt
4 servings
tomato puree
1 cup
turmeric powder
0.25 teaspoon
shah jeera
1 teaspoon
Cooking in Steps
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1Boil the potatoes, cool, peel and grate them.Grate paneer.Wash all green chillies, deseed and chop them fine.Peel carrots,grate them, add peas and some water, boil them in microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth.Peel onions, cut them into halves and boil with a cup of water for ten minutes.
green chili pepper
potato
carrot
onion
paneer
water
peas
microwave -
2Drain excess water, cool onions and grind them into a smooth paste. Set Aside.In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt.
green chili pepper
corn flour
potato
carrot
onion
paneer
water
peas
salt
bowl -
3Mix well. Divide into 20-22 equal sized balls. Stuff raisins & cashew into them. Deep fry in hot oil until slightly golden brown.
raisins
cashews
cooking oil
-
4Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.OR BAKE in a 375F pre-heat oven, by arranging & spraying oil on these koftas placing them on a cookie sheet wraped with aluminum foil,for 10 mins. Keep a close watch, with the help of tongs, turn them once they are slight brown on one side.On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes.
corn starch
cookies
onion
cooking oil
aluminum foil
baking sheet
oven
tongs -
5Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. cook for a minute.
ground coriander
turmeric
green chili pepper
ground cumin
garlic
ginger
salt
-
6Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy.
chili powder
tomato puree
gravy
cooking oil
-
7Add half&half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally.Stir in fresh cream and garam masala powder.Gently put all of these kofta's in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread.)
garam masala
flatbread
cream
gravy
water
roti