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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
THE BEST MALAI KOFTA YOU WILL EVER HAVE!!!!!!!!
MALAI KOFTA
SERVES - 4
PREP TIME -30 MINS
COOK TME -20 MINS
INGREDIENTS
.BAY LEAF - 1 WHOLE
.CINNAMON STICK - 2 STICKS
.CUMIN SEEDS - 1 TBSP
.BLACK CARDAMOM - 1 WHOLE
.BLACK PEPPERCORNS - (6-7) CORNS
.CLOVES - (2-3) WHOLE
.ONION - 2 WHOLE
.TOMATOES - 4 WHOLE
.CHOPPED GARLIC - (5-6) CLOVES
.CHOPPED GINGER - 1 TBSP
.CASHEW NUTS - (10- 12) NUTS
.GREEN CHILLI - 1 WHOLE
.FRESH CREAM - 1 CUP
.WATER - 100 ML
.OIL - (3-4) TBSP
.BUTTER - (2-3) DOLLOPS
PROCEDURE
-MAKE INCISIONS IN THE TOMATOES, BOIL THEM IN HOT WATER
FOR 20-30 SECS, TAKE THEM OUT AND REMOVE THE SKINS.
-HEAT OIL IN A PAN AN ADD ALL THE DRY SPICES .
-ADD ROUGHLY CHOPPED ONIONS AND SAUTE THEM UNTIL TRANSLUCENT.
-ADD THE TOMATOES ,SOME RED CHILLI POWDER, SALT, CASHEW NUTS AND WATER.
-COVER THE LID AND COOK FOR 10 MINS ON HIGH HEAT.
-POUR THE MIX INTO A BLENDER AND BLEND INTO A FINE PASTE.
-STRAIN THE PASTE TO GET TO GET A SMOOTH GRAVY.
-IN A BOWL, ADD GRATED PANEER, GRATED BOIL POTATO,CHOPPED GINGER, CHOPPED GARLIC,
GREEN CHILLI, FRESH CORIANDER, RED CHILLI POWDER, CORIANDER POWDER, SALT, CHOPPED
CASHEW NUTS, CHOPPED RAISINS AND MIX ALL THE INGREDIENTS.
-SHAPE 1 TBSP OF MIXTURE INTO OBLONGS AND COAT WITH CORNFLOUR.
-FRY UNTIL MEDIUM BROWN.
-IN A PAN HEAT 2 TBSP OF OIL, ADD 2 DOLLOPS OF BUTTER.
-ADD CHOPPED GARLIC,CHOPPED GINGER AND SAUTE THEM OF FOR 20 SECS.
-ADD GRAVY AND COOK IT FOR 2-3 MINS ON LOW HEAT.
-ADD SALT TO TASTE AND SOME HONEY FOR TASTE.
-TURN OFF THE HEAT ,ADD 1/2 CUP OF FRESH CREAM AND MIX WELL.
-POUR THE GRAVY ON THE KOFTAS AND SERVE HOT WITH FRESH CREAM AND CORIANDER ON TOP.
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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.
Easy & Simple Smoked Malai Kofta at Home | Makhni Gravy Kofta | Malai Paneer Kofta Recipe | Siddha
Ingredients-
4tbsp + for Frying Oil
2tbsp Butter
1 Bay Leaf
1 Black Cardamom
3 Green Cardamom
4 Clove
1/2tsp Black Pepper
1 Mace
1 Cinnamon Stick
2 Onions
3 Tomatoes
4-5 Garlic Cloves
3-4 inch Ginger
5 Green Chili
500ml water
Salt to taste
1tsp Coriander Powder
1/2tsp Jeera Powder
2tsp Black Pepper
3tsp Kashmiri Chili Powder
1/4 tsp Haldi
1tsp Garam Masala
250gm Paneer
250gm Boiled Potato
2tbsp Cornflour
1tsp Kasuri Methi
1/2 Cup Fresh Cream
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Keto / LCHF Palak Malai Kofta |2.66g netcarb| Low-Carb Kofta Balls in Creamy Sauce | Non fried balls
Welcome to Getfitwithshanz!!
Malai kofta is a popular Indian vegetarian dish where kofta balls are served with highly delicious,rich and creamy sauce/gravy.
Many healthy freaks tend to avoid this kofta curry due to deep fried balls which affects their macros/calories.
????I have used appe/paniyaram kal to make the kofta balls which are really tasty ,healthy and nutritious too also it consumes less oil/ghee.
????Onion is optional here.
Ingredients:
To make kofta balls:
Paneer - 150 gms
Palak - chopped handful
Green chilly - 1/2 chopped
Salt to taste
Ghee - 2 to 3 tsp
Ground paste :
Almond - 8 nos
Onion - 1/2 diced
Green chilly - 1/4 chopped
Water as required
To make malai curry:
Butter - 2 tblspn
Cumin seeds - 1/2 tsp
Cloves - 3
Cinnamon - 1 inch thin
Cardamom - 2
Pepper corns - 3
Bay leaf - 1
Fresh cream - 3 tblspn
Yoghurt - 3 tblspn
Stevia - 1/4 tsp
Pepper powder - 1/2 tsp
Kasuri methi - 1/2 tsp
Coriander - 1/2 to 1 tsp
powder
Garam masala - 1/2 tsp
Salt
Coriander leaves
Macros per kofta curry
Total serve : 6
Net cal : 118
Net carbs : 2.66g
Fat : 10.3g
Protein : 3.83g
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Keto Malai Kofta
Lowcarb Malai Kofta
#Getfitwithshanz #ketopalakkoftacurry #lowcarbpalakkoftacurry #malaikoftacurry #malaikoftagravy
Malai kofta gravy recipe || Restaurant style Malai kofta recipe || North Indian gravy recipe
Best Malai Kofta Recipe Restaurant Style| रेस्टोरेंट जैसा मलाई कोफ्ता | Soft Kofta in Yellow Gravy
'Malai Kofta' is an extremely popular and delicious North Indian dish. It is one of the creamiest curry recipe which is cooked in onion and tomato sauce and is fully loaded with cashews & cream. Here 'Malai' means cream and 'Kofta' are fried dumpling balls prepared with potatoes and paneer. You may either serve this recipe with choice of Indian flatbreads like naan, roti or with flavored rice like pulao. So, give this recipe a try the next time you have friends coming over for dinner.
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