Ingredients:
Grated Panner - 1 Cup
Onions - 3
Tomatoes- 8
Boiled Potatoes-3
Boiled Carrots -3
Boiled Beans - A Bunch
Heavy Whipping Cream - 5 tbsp
Salt- To taste
Paprika - 1 tsp
Kitchen king Masala - A pinch
Garam Masala- A pinch
Kofta Curry Masala-1/2tsp
Cilantro-To garnish
Ginger Garlic Paste-1/2tsp
Butter-2 tbsp
Bread Crumbs Powder: 4tbsp
Roasted Cashews-5
Preparation of Kofta :
- Add boiled and drained vegetables along with grated panner to a food processor
- Add a pinch of salt and Kitchen King masala.
- Use the dough blade and kneed it well (If you are not using a food processor do it with your hands, similar to chapathi dough)
- Make balls by applying a little oil on your palms
- Deep fry the kofta balls in oil on medium heat to make sure its cooked evenly
Gravy for Malai Kofta:
- Add butter to the skillet along with oil
- Add chopped onions and a pinch of salt
- Allow them to sautee
- Add ginger garlic paste allow the onions to turn golden brown in color
- Add chopped tomatoes and allow it to cook on medium heat
- Add heavy whipping cream and allow it to cook until oil oozes out
- Grind half of the onion tomato mixture along with roasted cashews
- Add the fried kofta to the skillet
- Add this gravy back to the skillet and allow it to cook on medium heat
Tips:
- Make sure the boiled vegetables are drained. (Water in the veggies will crack the kofta when frying)
- If there is any water in the Veggie-Panner mixer add more bread crumbs
- Don't stir too much after the koftas are added to the mixture
This will serve a party of 6.