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How To make North: Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)
Stephen Ceideburg KOFTA: 2 lg Russet potatoes, boiled,
-peeled, mashed 1/2 c Green peas, fresh or frozen
1/4 c Shredded Cheddar cheese
1 Fresh hot green chile,
-chopped 1/2 ts Ground coriander
1 ts Cumin seeds
1 1/2 ts Salt
1/4 c Chopped cashew nuts
1 tb Raisins
3/4 c Chick-pea flour or corn
-flour (see note) 1 c Water
Mild vegetable oil for deep -frying SPICY CREAM SAUCE: 8 Whole cashew nuts
2 Whole cloves
1 pn Nutmeg
1/2 Inch cinnamon stick
1 Garlic clove, peeled
2 tb Unsalted butter
1 lg Onion, grated
1 pn Turmeric
2 ts Paprika
1/2 ts Ground coriander
1/2 ts Cayenne pepper
1 ts Salt
1 c Half-and-half
1 c Water
1/2 c Heavy cream
2 tb Chopped fresh cilantro
Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish. These kebabs are wonderful served as cocktail appetizers with a yogurt or fruity dipping sauce. The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls. Make a batter with the flour and water. Season with pinch of salt, if desired. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs.) The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside. Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. (May be prepared 2 days ahead, cooled, covered and refrigerated.) Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve immediately. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores. PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
How To make North: Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)'s Videos
Aloo Kofta Curry Recipe | How To Make Aloo Kofta Gravy | Veg Kofta Recipe By Smita Deo
Veg Kofta Curry Recipe | Aloo Kofta Recipe | Potato Kofta Curry | Veg Curry | Veg Gravy | Aloo Curry | How To Make Aloo Kofta | Get Curried | Authentic Recipe By Smita Deo | ????????????
Learn how to make Aloo Kofta Curry with our Chef Smita Deo
Introduction
Aloo Kofta Curry is a delicious North-Indian recipe that is prepared with potatoes koftas & creamy gravy. This vegetarian main course dish is easy to cook and full of flavors. Garnish this lip-smacking delicacy with coriander leaves and serve it with steamed rice or Paratha.
Aloo Kofta Curry Ingredients -
To Make Masala Paste
2 Tbsp Oil ????️
10 Almonds
10 Cashew Nuts
3 Garlic Cloves (finely chopped) ????
1 Inch Ginger (finely chopped)
2 Onions (sliced) ????
2 Tomatoes (chopped) ????
1 Cup Water
1/2 cup Yogurt (beaten)
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala Powder
To Make gravy
2 Tbsp Ghee (Clarified butter) ????
1-inch Cinnamon Sticks
1 Star Anise
2 Green Cardamoms
Masala Paste
1/2 Ltr water
Salt ????
2 tsp Fresh Cream
To make aloo kofta
3 Potatoes (boiled & peeled) ????
Salt ????
2 Green Chillies (finely chopped)
10 -15 Raisins
1 Tbsp Cashew Nuts (chopped)
Coriander Leaves ???? (finely chopped)
1/2 tsp Dried Raw Mango Powder
1/2 tsp Fennel Seeds Powder
2-3 Tbsp Oil
To Serve Aloo Kofta Curry
Aloo Kofta ????
Gravy ????
Coriander Leaves
Fresh Cream
Potato Curry Recipes -
Kashmiri Dum Aloo Recipe -
Aloo Chicken Curry Recipe -
Aloo Mutton Curry Recipe -
#AlooKoftaCurry #VegKoftaCurry #GetCurried #SmitaDeo
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What Is Kofta?
Kofta (کوفتہ ) is a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of ground meat - usually beef, chicken, lamb or mutton, pork, or a mixture - mixed with spices or onions. In Muslim cultures, pork is not commonly used. In many areas in India, beef is not commonly used. In Greece and Cyprus, vegetarian versions are known as hortokeftedes, and often eaten during fasting periods such as Lent. An uncooked version is also made in Turkey, called çiğ köfte. In India, vegetarian varieties may use potato, calabash, paneer, or banana. In Europe, kofta is often served in a fast-food sandwich in kebab shops. Koftas in India are usually served cooked in a spicy curry and are eaten with boiled rice or a variety of Indian bread. In Iran, Iraq, Pakistan and Armenia, koftas are served with gravy, as dry variations are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, and some parts of the Persian Gulf.
Veg Maratha Kofta Curry - Restaurant Style New & Unique Easy Way | Spicy Maharastrian Kofta Gravy
full recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
malai kofta recipe | malai kofta curry | creamy kofta balls curry with detailed photo and video recipe. an extremely popular and tasty north indian creamy curry recipe made with aloo and paneer balls in onion and tomato sauce. it is one of the creamiest curry recipe from the north indian cuisine bucket and loaded with malai or cooking cream. you may either serve this recipe with choice of indian flatbreads or perhaps with choice of flavoured rice.
malai kofta recipe | malai kofta curry | creamy kofta balls curry with step by step photo and video recipe. malai or cooking cream is used heavily in many indian or particularly in the punjabi curries. in most of them, it is either topped at the end of cooking or during the serving or presenting the curry. however some curries are predominantly based out of malai and malai kofta recipe or creamy kofta balls curry is one such mild and creamy curry.
#hebbarskitchen
MALAI KOFTA /RESTAURANT STYLE MALAI KOFTA RECIPE/CREAMY SOFT MOUTH MELTING MALAI KOFTA
MALAI KOFTA RECIPE IS BASICALLY NORTH INDIAN CUISINE. MALAI KOFTA IS MADE UP OF PANEER, DRY FRUITS, CASHEW, ONION, TOMATOES, AND SOME GARAM MASALA. ITS TEXTURE ARE VERY CREAMY. KOFTA BALLS ARE VERY SOFT AND MOUTH MELTING. IT IS VERY PROTEIN AND CALORIE RICH RECIPE. THIS RECIPE IS PERFECT FOR SPECIAL OCCASIONS AND CELEBRATIONS. I HOPE MY VIEWERS WILL LIKE IT AND KEEP MOTIVATING ME.
email - dr.kjaiswal@gmail.com
Cooking Time: 30 Minutes
Servings: 6-8 people.
Ingredients:
For Kofta:
Paneer grated – 100 g
Boiled Potatoes -3 pieces
Green Chili – 2 pieces
Coriander Leaves – some amount
Dry fruit mixed- 20 g
Corn Flour- 1 Table spoons
For Gravy:
Onion- 3 to 4 medium
Tomatoes- 2to 3 medium size.
Garlic – 6-7 nugs
Ginger – 1.5 inch piece
Bay Leaf – 1 piece
Black Paper -7 to 8 balls
Cinnamon – 1 inch
Cloves – 3 to 4 nugs.
Red chili – 2 pieces
Cashew nuts – 8 to 10 pieces
Garam Masala – 2 Tea spoons
Coriander Powder - 2 Tea spoons
Red chili powder -1 Tea spoon
Turmeric powder – 1 Tea spoon
Fresh Cream – 1/3 rd cup
Fenugreek Leaves - 1 Tea spoon
Tomato sauce - 2 Tea spoon
Recipe:
For Kofta:
In a bowl take boiled potatoes, mash it properly and add grated paneer. Also mix both well and add green chili, coriander leaves, corn flour, and salt as per your taste. Mix all ingredients together properly. Now take out some material in your palm and shape it round. Stuff some dry fruits in it. Similarly prepare all kofta as a ball with dry fruits - stuffing. Finally take the pan and heat up with oil and deep fry all Kofta till all become golden brown.
Gravy preparation:
First slice the onions and cut the pieces of tomatoes. Heat up the pan and pour 2 tablespoon oil and let it be heated. After this add all whole spices (cumin seed, red chili, cinnamon, cloves, black paper). And after that add sliced onion, tomatoes, ginger, garlic, cashew nut and saute it till onion got little brown and tomatoes become soft. Now take out it from pan and make grind all material finely. Then heat up the pan with 2-3 tablespoon oil and saute all cooled material till it get reduced.
Now add all powdered spices, mix it well add add salt as per test. When all material leaves oil by the sides then we add one and half cup water and also fresh cream. After this add 2 teaspoon tomato sauce. Let it be boiled for 2 minutes covered with lid. After 2 minutes remove the lid and switch off the flame. Lastly add fenugreek leaves for fragrance.
How to serve:
First place Kofta in serving bowl and pour gravy over the koftas and some fresh cream for garnishing. Now Malai Kofta is ready. Enjoy it with naan, tandoori Roti ,lachha paratha etc.
Malai Kofta Curry Recipe | Chicken Malai Kofta Recipe | Dawat Style Kofta Recipe | Spoon of taste
#malaikofta #kofta #koftacurry
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What is malai kofta?
Malai kofta is a popular vegetarian Indian recipe of fried balls in a rich, creamy sauce. In English, malai means cream and kofta means fried balls. This malai kofta recipe uses potatoes and paneer to form the balls. For best results, use homemade paneer.
Are there other variations of this malai kofta recipe?
Yes! You can make the following substitutions, depending on your dietary preferences.
For vegan malai kofta: Use tofu and oil instead of paneer and ghee.
For nut-free malai kofta, use additional heavy cream and nut-free sunflower seed butter instead of cashews.
For slightly sweeter malai kofta: Use sweet potatoes or raw bananas instead of the potatoes.
How do you make malai kofta gravy extra creamy?
Use heavy or light cream for the creamiest texture, and blend and strain the gravy for the smoothest consistency.
How do you stop the kofta from breaking apart?
To prevent your kofta from breaking, make sure the paneer and potatoes are boiled and grated instead of mashed. Also, mix the ingredients well—the potatoes will help bind the kofta.
malai kofta recipe | malai kofta curry | creamy kofta balls curry with detailed photo and video recipe. a top-rated and tasty North Indian creamy curry recipe made with aloo and paneer balls in onion and tomato sauce. it is one of the creamiest curry recipes from the north Indian cuisine bucket and is loaded with malai or cooking cream. you may serve this recipe with a choice of Indian flatbreads or perhaps with a choice of flavored rice.
Watch the complete video & enjoy. Don't forget to like & Share the Video. Hit the Subscribe button & Press the bell icon also.
This baked Malai kofta Cup takes simple naan and curry to the next level! A must try recipe!
Malai Kofta is a soft and rich paneer ball drenched in a silky smooth Butter(Makhani) gravy! A delicious Indian curry which is referred to as a savory gulab jamun baked with soft naans and some cheese! If you are a fan of koftas and roti make sure you try this one!
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