Malai kofta

Hello friends! Due to some personal reasons have been quite inactive and slow in updating my space here. Hope to put more dishes soon. My today's recipe is the one I have always had in restaurants and wondered how to make this. The blogging world has taught me how to make different kind of gravies for different dishes and thanks to this I have been able to make new dishes in my kitchen making my family happy as they love the gravy dishes.

My today's recipe is inspired by a lot of people on whose space I saw this and I just modified slightly according to my taste. The taste truly was like restaurant style Malai kofta. 

Ingredients  for koftas:

• 1/2 cup grated paneer
• 1/2 cup boiled and grated potatoes
• 1tsp black pepper powder
• salt to taste
• 2-3 tbsp corn flour
• few raisins

Method for koftas:
Combine all the ingredients for kofta and give the desired shape. Deep fry in oil, drain on kitchen paper and  keep aside. Try with one kofta and if it breaks add more cornflour. I had stuffed raisins in the paneer potato mixture. 

Ingredients for gravy:

• 4 tomatoes
• 2 onions
• 2 cloves
• 1 small stick cinnamon stick
• 5-6 pieces of cashew or almonds
• 2tbsp ginger garlic paste
• 2-3 green chillies
• 2tbsp butter
• 1tsp red chilli powder
• 1tsp garam masala powder
• 1tbsp oil
• salt to taste

To garnish:
fresh cream and some coriander leaves

Method:
Blend the tomatoes to get puree. Blend the onions with little water to make smooth paste. Heat the butter along with oil in a pan. Add the onion paste and saute it for few mins. Add in cloves, garlic and chopped green chillies. Now put ginger garlic paste and saute again.  Add tomato puree and cook for two mins and then add water as required. Boil for few mins till the required consistency comes. Add salt and masalas. 

To serve:
Pour gravy in the serving bowl. Add the koftas slowly and garnish with fresh cream and coriander leaves.

Hope you like this dish.


Sending this to Mughlai event by SHRUTI and JULIE

 

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Shaam savera -- palak paneer kofta in tomato gravy

Hello friends! My today's recipe is not a new one but I am sure a lot of people who have seen Chef Sanjeev Kapoor would know this dish.Shaam Savera was the very first dish I saw on tv and I wanted to try but those days I never liked paneer so I had to rule it out. Over the years my love for paneer developed and recently I saw this dish again on tv and thought to myself. why not I try now. It may not be perfect as I modified it to suit my taste but it turned out awesome.

Ingredients for Kofta:

• 2 Bunch spinach leaves
• 100 gms paneer
• salt to taste
• 2 tsp black pepper powder
• 1 tsp cumin seed
• 1tbsp garlic chopped
• 3-4 green chillies chopped
• 3-4 tbsp gram flour
• 1/4 tsp turmeric powder
• 1/4 cup corn flour
• oil for frying +2tbsp

Method:
Blanch the spinach leaves. Squeeze out all the water. Let it cool and chop the leaves fine. Keep it aside. In another bowl, mash the paneer with little salt and black pepper. Here I added  2tbsp of corn flour to it. Mix and make small balls and keep aside. In a pan, heat 2tbsp oil, add cumin seeds, chopped garlic and green chillies. Saute it well. Add gram flour and saute it more. Add turmeric powder, chopped spinach and salt and mix well. Stir continously till the mixture is dry. Set it aside to cool.  Once cooled and dry enough take a portion of spinach and flatten it in your palm. Put the paneer balls in the center, bring the edges together and close and make it like spinach ball. If spinach is still soft add some corn flour to it. Make all the balls this way and roll in the corn flour and shake off the excess flour. Heat oil in pan and deep fry them for 2-3mins. Remove and put on kitchen paper to drain off excess oil.
Try one ball first and if it breaks add more corn flour to spinach.

Ingredients for gravy:

• 8-10 tomatoes
• 1tbsp oil
• 2tbsp chopped garlic
• 3-4 tbsp butter
• 3 tbsp red chilli powder
• 2-3 tsp garam masala powder
• salt to taste
• 1tsp turmeric powder
• 1tsp kasoori methi (optional)
• fresh cream to garnish

 Method:
Blanch and puree the tomatoes and keep aside. Heat oil in pan.  Add chopped garlic to saute it lightly. Add tomato puree and salt and mix well. Now add turmeric powder and red chilli powder to it. Mix and add slight water and cook for few minutes till the puree is cooked.  Now add butter and garam masala and mix well. The gravy is ready.

For serving,  pour the gravy in bowl. Half  the spinach koftas and arrange on the gravy. Garnish with kasoori methi and fresh cream.

Note: Add koftas just before serving.  Enjoy the delicious and yummy   shaam savera  with roti, chapati or even rice.

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Dudhi kofta/ghiya kofta with gravy

Hello all my friends! My today's recipe is bit lengthy and it requires some patience which sadly I seem to lack but well I had to make this correctly. Please excuse the quality of the pics as somehow I could not keep my hand steady. Today's menu is dudhi kofta. Hmmm, looks like your mouth started watering eh!  Lets start our koftas and gravy.

Ingredients:

2 cups  Ghiya or Lauki (bottlegourd), peeled and grated.

1 large Onion (chopped)

1 large Tomato (chopped)

8-10 cashewnuts

3-4 large spoons of gram flour (besan)

2 tbsp Yoghurt/curd

1 tsp Ginger garlic paste

1/2 tsp Black pepper powder

3-4 chopped Green chilies

1 tsp whole Cumin seeds

1 tsp Coriander-Cumin powder

1/4 tsp Turmeric powder

1 tsp Red Chili powder

Salt (according to taste) 

Oil to deep fry 

Chopped Coriander leaves for garnishing

Method:

Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Add  besan, 1/2 tsp red chilli powder and coriander-cumin powder, mix well and give desired shape. I gave them bit oblong shape.

Deep-fry koftas to a golden brown and keep aside. 

                                                                     Koftas

Put green chillies, onion, yoghurt,cashewnuts and tomatoes all together in a blender and make puree out of it.

Add 2 large spoons of oil in a kadhai/pan.

Add  ginger-garlic paste and stir for few mins then add  the puree to it. Continuously stir the masala for few mins..

Add the dry masala, i.e. red chili powder, coriander-cumin powder, turmeric powder and salt to taste.

Add 2 cups of water to make the gravy. Boil the gravy till its ready.

Add koftas into the gravy or pour hot gravy on the koftas.

Garnish with fresh coriander leaves.

Serve hot with chapati or rice.

Note: If you plan to serve later then add koftas in plate and pour gravy while serving. If kofta stick in your hands add more besan.

Hope you all like it. Over to you for feedback, friends…

I also got award from  Punitha at South India food recipes .
Thank you Punitha

I would like to share this award with  all my lovely blogger friends. 

 

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Kofta in spinach gravy

Hello! Welcome to my space again. Today's recipe koftas in spinach gravy was told to me by my sister-in-law.  My son never liked spinach and I had to coax him many times telling him you would become just like Popeye the sailor man and he would still refuse to eat spinach.

Since then I tried mix and match version and this recipe is result of those experiments.

But before I begin, since I use quantity as I see fit so the measurements I give below may not be accurate.  You are free to adjust them as you see it fit.

Ingredients:

For gravy:

2 bunch of spinach washed and boiled (spinach reduces after boil)

1 onion cut in small pieces
1tbsp ginger garlic paste                                         

2 green chillies  cut in small pieces

1tomato cut in small pieces.

Salt to taste

1tsp garam masala powder

1tsp amchur powder

1tbsp oil or ghee

Method:

Boil spinach in vessel, drain out water and make a puree of it.  Keep it aside. In another pan put ghee or oil to heat. Put ginger garlic paste to sauté for a min, and then add onions, sauté it again till raw smell of onion goes. Add green chillies and tomato. Stir it for a min and add little water for tomatoes to cook. Bring to boil and then add salt, garam masala powder and amchur powder. Switch off the gas and put all this mixture of onion tomatoes in mixer and make puree of it.   Mix this with spinach puree and keep it aside.

Koftas:

Ingredients:

4-5 potatoes boiled and peeled

½ cup bread crumbs or 4-5 bread pieces soaked in water and squeezed.

Salt to taste

1/2tsp amchur powder

1/2tsp coriander& cumin powder

1tsp red chili powder

1tsp garam masala powder

1/4cup coriander leaves cut

( you can add vegetables of your choice but here I kept plain)

Oil to deep fry

Method:

Mash potatoes and add all the items mentioned for kofta above.  Make small lemon sized balls of it and deep fry them.   Take them out of pan and keep on kitchen paper to soak extra oil

Before serving heat the spinach gravy for some time.  On a plate or bowl put spinach gravy first and add koftas.  If u add koftas before they would break.

For garnish I used a spoonful of butter.

End result came out as the picture below and my son happily ate his spinach.

I hope I was clear with instructions above and as a home maker  I use quantity as per my guesswork. So I am sure all you cooks would be able to make this as per your need.

Enjoy making this kofta dish and let me know how it turned out for you.

Submitting  this dish to:    
  Sizzling Tastebuds

  

Srav's Culinary concepts

Hema's Vantagadi

 

 

 

Sharing this with Minnie's  dinner extravaganza

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