By: Payal
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Malai kofta is a rich and creamy curry, perfect for special occasions. However, making it can be tricky. Follow these expert tips to achieve restaurant-style malai kofta at home.
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Refrigerate boiled potatoes for 4 to 6 hours before using them. This helps in making firm and well-shaped koftas.
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Mash the boiled potatoes, paneer and maida. The mixture should be neither too hard nor too soft. Add salt and coriander leaves, then mix well.
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Finely chop raisins and cashew nuts, then mix them with ½ tsp of sugar. This adds a delicious sweetness to the koftas.
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Shape the dough into small balls and stuff them with the dry fruit mixture. Fry them. If they break while frying, coat them lightly with dry maida before frying again.
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Saute onions, ginger-garlic paste and tomato paste. Mix cashew nut paste with 2 tbsp of warm milk & add it to the pan. Stir in all the dry spices and cook until the oil separates.
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Add water and let the gravy simmer. Stir in some malai, 1 tbsp of sugar, & kasuri methi. Finally, add the fried koftas & cook for a few mins. Serve hot with naan.
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