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Malai Kofta

By: Rajiv Anand of Santa Clara, US


Filed in Main Dishes

Serves 4 people

Other 56 recipes by Rajiv Anand »

A common dish frequently prepared on festive occasions. This is not recommended for everyday cooking as it is slightly more involving recipe.

Ingredients


250 grams paneer 1 teacup boiled green (fresh) peas 2 tablespoons plain flour 1/2 tspn baking powder 2 chopped green chilies Oil/Ghee for deep frying Chopped Fresh Coriander Grated fresh coconut Salt to taste 4 large tomatoes 100 gms fresh cream(malai) 4 tbsp ghee/oil 1 tsp chili powder Salt to taste (grind into paste) 1 large onion 2 tblps grated fresh coconut 5 cloves garlic 1 green chilli 2 tsp coriander seeds (dhania) 1 tspn cumin seeds (jeera) 1 small piece ginger 2 tblsp chopped coriander

Directions

(Koftas) 1. Crumble the paneer and knead very well. 2. Mix the paneer, plain flour, baking powder, chillies, and salt. 3. Shape into small balls and deep fry in oil. Keep aside these koftas. (Gravy) 1. Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve. 2. Heat the oil in a vessel and fry the paste very well. 3. Add the peas and chillies and fry again for 1 minute. 4. Add the tomato soup, cream and salt and boil the gravy for atleast 10 to 15 minutes. Add Koftas to the gravy just before you serve.

Latest Comments

By nurie on 12/24/2008 11:48:00 PM

I was searching this recipie since past time.Thanx.

By prachi on 11/16/2008 2:42:00 AM

it is a mouthwatering recipe .thanku rajiv

By geeta on 10/11/2007 3:25:00 AM

its very tasty and easy to make.i want to know the different kind of vegetables soups.

By sasha on 10/7/2007 7:52:00 AM

its really a very lovely dish i always ready to prepare it thankufor it

By sofiyaabdul on 6/12/2007 3:22:00 AM

thank u for such a nice recipe its good and easy to make

By lakshmi jothi on 9/26/2005 10:24:00 AM

very tasty recipe..keep up the good work

By monika pandya on

hi want to know the different varieties of making punjabi food

 

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