Description
SO HAPPY with the out come of this recipe! I order this everything we go to a Indian restaurant and never bothered to make it at home because I knew it wouldn’t be the same, but boy was I wrong! (First time I was happy to be wrong in life haha)
Also thank god for MOMS!! I called my mom to see what I was doing wrong because so many of my attempts on frying the kofta’s were a EPIC FAIL, it would start falling apart while I was frying them and the whole dish would be ruined! Out of everything I was worried about making the gravy was probably the easiest step in the recipe. Let the blender do all the work people, this whole recipe comes together so beautifully and I promise you this will be just like restaurant style but even BETTER!
Ingredients
Koftas
- 2 med potatoes – 2 cups boiled,skinned and grated
- 1 cup paneer grated
- 3 tbsp rice flour or corn starch
- ½ tsp red chili powder
- salt to taste
Gravy
- 1 tbsp ghee
- 1 large onion roughly chopped
- 3 large tomatoes roughly chopped
- 3 garlic cloves roughly chopped
- 1 green chili roughly chopped
- 1 tsp ginger grated
- ½ cup cashews
- 1 tbsp ghee
- ¼ tsp tumeric
- 2 tsp garam masala
- 1 tsp red chili powder
- ¼ cup heavy cream or yogurt, sour cream
- ½ tbsp dried fenugreek leaves/ kasoori methi
Instructions
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In a large pot heat up the ghee and saute onions, ginger, garlic, and green chili until onions are translucent. Add the cashews and tomatoes. Cook this mixture until tomatoes are wilted down. Once tomatoes are wilted and mixture is cooked, turn off stove and set mixture aside.
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While the mixture cools down, lets make the koftas. In a large bowl add your grated paneer and potatoes, rice flour, salt and red chili powder. Mix everything together and start forming them into round balls or small oval balls, I like to flatten them out a little bit
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Heat up a frying pot and add the koftas in, fry them into small batches and not over crowding the pot. Take them out of the oil when they are golden brown, set aside.
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Next were going to grind the gravy mixture we made before. Add everything in a blender everything until you have a smooth paste. Heat 1 tbsp ghee, add red chili powder, turmeric powder, and salt. Next add the blended gravy mixture and cook for 2-3 minutes.
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Add crushed fenugreek leaves, garam masala, and cream of choice. Mix everything and cook for another 3 minutes. Check the consistency of gravy and add water as needed/desired. Next add the kofta to the gravy, garnish with chopped cilantro, and serve. Enjoy!
Notes
- Adjust the spices to your liking.
- Make sure your blender can handle hot liquids or wait until mixture is cooled down to blend.
- Make sure both your boiled potato and paneer are at room temp and grated. I used my large cheese grater.
- Prep Time: 10
- Cook Time: 20
- Category: dinner, entree
Keywords: indian food, malai kofta
