Hope you all remember about my attempt to make Malai Kofta sometime back and how it ended up with cheese balls. Finally I succeeded in resisting my temptation and I made malai kofta. I got this recipe from one of the cookery shows in a TV channel. I had tried another version of malai kofta almost a year back, which was a disaster. So i was a bit skeptical about making this, but this is a really good recipe, especially with veg pulav or roti.
Here is the recipe for malai kofta:
You can see the recipe for koftas here.
For the gravy
- Onion - 2 medium
- Tomato puree - made from 2,3 tomatoes
- Gingergarlic paste - 1 tablespoon
- Turmeric powder - 1 teaspoon
Coriander powder - 1 tablespoon
Chilli powder - 1 tablespoon
Garam masala - 2 teaspoon - Cream - 1 cup
Cook sliced onions in 2 cups water. Once it is cooked, drain the water completely and grind the onions into a smooth paste. Heat oil in a pan and saute onion paste. After 5 minutes add ginger garlic paste and saute for 2,3 minutes. Add all masala powders and stir for 5 minutes or until the oil starts forming a layer on top. Add tomato puree and once the puree is mixed well in the gravy add the cream. After 5 minutes, remove from gas. Spread prepared koftas in a plate and pour the gravy over it.
Other paneer dishes:
That is a beautiful pic!The dish is looking really good.
Why do you cook the onions in water first? Just curious…
Thanks TBC… btw the reason for cooking onions in water, i dont know the exact reason, i have seen it in other recipes such as paneer butter masala, butter chicken and all. Let me try to find out the exact reason and i will let you know
The colour of the gravy is striking golden. Beautiful pic.
As far as cooking onions in water, there are 2 reasons. 1. It requires less oil.
2. Sauteing onions longer may make them bitter.
Thanks Suganya for the feedback as well as for the explanation :). Btw your blog is really good, so many nice pictures.
i accessed ur menu thro’ annita’s page and she says u r cousins. I have seen u during ur childhood years when u used to visit nirmalagiri where ur tessychechi lived.
it is also a coincidence that i hit ur page the same day her payasam show was aired. may be that’s why i cld easily recognise u. where r u now? heard u completed ur MBA and was working abroad. how r u related to annita? anyway both of u r outshining each other with ur wonderful recipes and the mouthwatering pics. kudos 2 the chefs.
Thanks hello for visiting my blog. Btw how do u know Tesschechy? are you her student?
Annita and myself are second cousins. Am married now and settled in Bahrain. Thanks a lot for your sweet words
I tried this recipe to great sucess but not without mishaps. The first few cheese balls started to break off so I thought of adding a little more of the corn flour. It worked but then it meant that the balls needed more time to sit with the sauce so the sauce can seep inside. I ended up simmering the sauce with the cheese balls for some minutes. It turned out really tasty!
Thanks for sharing it!