Wednesday 5 December 2018

Malai Kofta

Koftas are delicious, but are rich in calories. However, by using an air fryer you can avoid deep frying koftas in oil. Today I wish to share this air fryer recipe for making yummy malai koftas.

Ingredients - For the koftas:
Paneer or cottage cheese - 200 gms
Green chilis - 2 no, chopped
Salt - to taste
Baking powder - ½ teaspoon
Corn flour - 2 teaspoons
Coriander leaves - chopped, 2 teaspoons
Oil - for brushing

For the gravy:
Onions - 3 no, cubed
Tomato puree - ½ teacup or 100 ml measure
Coconut milk - ½ teacup or 100 ml measure
Ginger garlic paste - 1 teaspoon
Green chilies - 2 no
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Poppy seeds - 1 teaspoon
Cashew nuts - 1 tablespoon
Oil - 1 tablespoon
Cinnamon - 1" stick
Cloves - 3 no
Cardamom - 3 no, seeds removed and powdered
Salt - to taste

Method - Making koftas: Crumble paneer in a bowl. Add corn flour, green chilies, baking powder, salt and coriander leaves. Mix well and knead into firm dough. Divide into 10 equal parts. Roll them into  balls. Brush little oil all over the balls. Grease the wire mesh in the air fryer with oil. Place the balls on the wire mesh, leaving 1 cm space around the balls. Cook for 10 minutes at 180ยบ Celsius. Remove from the air fryer and allow the koftas to cool.

Making the gravy: Heat 1 teaspoon oil in a kadai and fry onions till transparent. Grind fried onions and green chilies into a fine paste. Similarly grind poppy seeds and cashew nuts into a smooth paste. Keep aside.

Heat the remaining oil in a kadai, add the cinnamon and clove, saute for a minute. Add ground masala and ginger garlic paste, mix well and cook on low flame till oil separates. Now add tomato puree, coriander powder, cumin powder and required salt. Mix well and bring it to boil. Simmer; add coconut milk and cardamom powder. Mix well; cook for a minute. Finally add cashew paste and cook on low flame for 2 minutes. Switch off the stove. Just before serving, add the koftas to the gravy. Let it stand for 2 minutes. Serve hot with poori, paratha or chapatti.

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