Kenco Cappuccino 10/19

Malai Kofta

Serves: 4-6
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  • 2 cups potatoes, peeled, boiled & diced
  • 1 cup mixed vegetables (carrots, beans, peas, sweet corn), boiled
  • 1 cup paneer cubes (ricotta cheese will do)
  • 2 tbsp double cream
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 cup chopped nuts (almonds, walnuts and cashew nuts)
  • 1/4 cup raisins, chopped finely
  • Salt to taste
  • Vegetable/Sunflower cooking oil to fry Koftas
  • 3 tbsp vegetable/sunflower cooking oil
  • 2 large onions, quartered
  • 2 tomatoes, quartered
  • 2 tbsp garlic paste
  • 1 tbsp cumin powder
  • 1/2 tsp red chilli powder
  • 1 tsp poppy seeds lightly roasted and ground into a powder
  • 3 tbsp nuts (cashews and almonds) ground into a thick paste
  • Salt to taste
  • 2 tsp garam masala


  1. Koftas:
    Mash the potatoes, mixed vegetables, paneer (ricotta) and cream together. Add the Kofta spices to this mash and mix well. The resulting 'dough' should be firm. If not, add some more boiled potato
  2. Season with salt
  3. Make this 'dough' into balls and put 1/2 a tsp of the nut and raisin mix in the centre of each ball. Roll into perfect rounds
  4. Heat the oil to fry the Koftas, on a medium flame. Deep fry these rounds till pale golden in colour. Drain on paper towels and keep aside
  5. For the Sauce:
    Heat the 3 tbsp of oil in a deep pan and fry the onions till light brown. Grind these onions into a paste along with the tomatoes, ginger, garlic, coriander, cumin and red chilli powders
  6. Put this paste back into the pan and fry till the oil begins to separate from the masala
  7. Add the poppy seeds powder and nut paste and fry for another 2 - 3 minutes. Add one cup of warm water to this masala to form a sauce/gravy (the sauce for this dish is meant to be thick so do not add too much water). Mix well and season with salt
  8. Bring the sauce/gravy to a boil and then reduce to a simmer. Gently add the Koftas to this sauce/gravy and cook uncovered for 2 - 3 minutes
  9. Turn off the heat and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes
  10. Serve with hot naan bread or rice
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