How to make tasty Malai kofta

 Malai Kofta:

Malai Kofta is a unique Indian curry that is a group number one during weddings and different occasions! It is rich, smooth, sweet,  and everything decent. Here is a speedy recipe for you to make it at home effortlessly!

Ingredients:

potatoes 2

1 bundle of Paneer (200-250 gms)

2-3 onions chopped

2-3 chillies chopped 

Ground pepper

Garam masala

Dhaniya powder

1/2 cup kaju

2-3 tbsp kaju

2 tbsp Kishmish 

1 ilaichi powder

2 ilaichi

3-4 clove

3-4 black pepper 

1 cinnamon 

1/2 cup corn flour

1  ilaichi

1 tsp zeera

1/2 glass cream

1 tsp sugar

1/2 tsp Kasuri methi

2-3 tbsp chopped dhaniya leaves

1 tbsp ginger paste

1 tbsp finely chopped ginger

1/2 glass curd

How to make malai kofta:

For the kofta:

1. Crush Paneer and aloo in a bowl. Add 1 tsp garam masala, 1 tsp dhaniya powder, 1/2 tsp pepper powder, salt, 1.5 tsp cornflour, finely chopped  green chilli, and 1 tbsp ginger paste and blend till it become smooth and keeps intact.

2. Presently, slash around 1-2 tbsp kaju, 1-1.5 tbsp Kishmish and blend in a bowl. Sprinkle the ilaichi powder on the dry foods grown from the ground well.

3. With a spoon cut-off a piece of the kofta mixture, roll it and afterward press in the middle till you make a chopper. Fill this batter with the kaju-kishmish-ilaichi powder blend. Presently, overlap the batter and roll till you get a ball.Roll all the ball like  above line. 

4. In a shallow plate, spread rest of the corn flour. Roll the balls in corn flour and keep them to the side.Pour the oil in the pan and deep fry it till golden brown  Whenever you have fry all the kofta balls, keep them to the side to chill off.

For the sauce:

1. Heat up the onions, 1/2 cup of kaju and green chillies for 8-10 minutes.

2. Strain the potatoes put them in a blender and mix till you get a fine paste

3. Presently in a container/kadai heat up some oil. Add the elaichi, cinnamon, clove,  and zeera into the hot oil.

4. Once the masalas begin to cook , add the chopped ginger and cook till it is brilliant brown.

5. When the ginger is fried, add the kaju paste and cook till it begins thickening.

6. In a bowl blend the new cream, sugar, 1 tsp pepper powder and 1 tsp coriander powder and blend well. Add the cream and mix till it joins well with the kaju paste

7. Continue to cook this paste till it thickens.

8. Add the curd and some salt and blend well. Cook till this sauce begins leaving oil.

9. Add a water to keep the rich surface of the curry. Add the garam masala and Kasuri Methi. Mix well and cover it with a top.

10. When the gravy  is ready switch off the stove . Add the kofta balls and mix smoothly  till the balls are covered. Decorate with toasted kaju, some  Kishmish, and new coriander leaves.

 11.Now is ready to serve with chappathi, parota, naan roti.