Malai kofta

                                                                    Serves 4 to 5 person


Dear Readers,


On completing 1 year to my blog i have come up with my readers a new recipe of malai kofta, a punjabi dish. The dish is too tempting and wins the heart of eaters and easy to cook. A perfect main course made of gravy of tomato and kofta made up of bottle guard and malai (fresh cream) to enhance the taste in addition to indian spices.


For more details on ingredients read below:-


Ingredients for kofta :-


250gms grated bottle guard ( lauki)
50gms peanut powder
1/4 cup besan
salt as per taste
1tbs each of red chilli powder, turmeric powder and coriander powder
2tbs of lemon juice
3tbs of garam masala
1tbs of sugar.
Coriander leaves.
Cooking oil for deep fry.


Ingredients for Gravy :-


3 tomato
1 onion
2 green chillies
1tbs of ginger and garlic paste
10gms of mint (pudina)


Preparation :-

1. Remove the water level of grated bottle guard by squeezing. Add all the ingredients mentioned above.
2. Mix them well and make equal size balls. Approximately 7 to 8.
3. Now deep fry them in oil till they turn brown. Kofta's are ready.
4. For gravy , in food processor grind tomatoes, onion , green chilli and garlin- ginger paste along with pudina.
5. Now heat oil in pan and cook the gravy for 5 min and add 1 cup water to it.
6. Add salt, chilli powder, turmeric and corinader powder each of 1 tbs to the gravy.
7. Also add cashew nut approx 8 to 9 pieces.
8. Add the cooked koftas to the gravy and let it cook for 5 to 8 min such that koftas are deeply cooked in gravy. Do not stir much and do it gently as it make break the koftas.
9. Serve it with the topping of fresh cream (malai).

Serving tip:-

Malai kofta should be served hot and add malai just before serving. Eat it with paratha, butter milk and jeera rice.