Malai kofta curry is very famous north indian recipe and with the left over cooked rice i have tried out this gravy. It was awesome, enjoy the rich flavour.
4 no Potatoes(peeled & mashed)
¼ cup Paneer (crumbled)
1 cup Cooked rice (basmati preferred)
Cashew nut (hand full)(ground to powder)
4 nos Green chilli (chopped finely)
1 inch Ginger (crushed)
Corriander leaves (hand full)(finely chopped)
½ T Raisins
1 tsp Red chilli powder
2 tsp Lemon juice (increase or decrease according to taste)
Salt to taste (quantity differs as per requirement)
¼ cup Skimmed milk
1 no Onion (big size)(chopped)
3 clove Garlic (crushed)
½ inch Ginger (crushed)
½ T Corriander leaves
½ cup Skimmed yoghurt (curd)
3 T Paneer (crumbled)
2 tsp Red chilli powder
1 tsp Garam masala
2½ tsp Dhania powder
1 tsp Turmeric powder
1 tsp Cumin seeds / sinna seragam
2 nos Cardomen (green)
Oil (for gravy)
1 T Paneer (crumbled)
1 T Corriander chopped
2 tsp Skimmed cream
Salt to taste
Mix all the ingredients (in ing 1) except raisins. Make small balls (kofta) putting 2-3 raisins in the center. Deep fry the koftas and drain it well and keep aside.
In a bowl take yogurt and mix well all the spices(ing3) and keep aside.
Mix onion, garlic, ginger, panner and milk in a mixie and grind to a paste. except corriander.(ing 2)
Heat a kadai or a pan and add oil. When the oil becomes hot, add yogurt-spices paste and fry on medium heat with stirring till the texture changes and the oil separates out in 5 minutes. Add the paste of spices and fry for 5-7 minutes, add salt stir well. Add 1.5 cups water and left over cashew nut powder and mix well and sim for 10 minutes. Mix chopped coriander leaves.
Place the koftas in a bowl and pour gravy over them.
Garnish cooked rice kofta with some paneer and chopped coriander , cream.(ing 4)
Simple cooked rice kofta gravy is ready. Serve hot with naan or roti.
Sending this recipe to Rice mela by Srivalli