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II   Malai Kofta  II

Potato-Paneer Balls in a Rich Creamy Gravy

Serves : 5-6    


For Koftas :

  • 2 Potatoes, Boiled, peeled and mashed
  • 75 gms. Paneer, grated
  • 1tsp. Green chillies, chopped
  • 25 gms. Raisins (Kishmish)
  • Salt to taste
  • 1/4 cup Corn Flour
  • 1/4 tsp. red chilli powder
  • Oil for frying

For Gravy :

  • 2 medium size boiled Onions, paste
  • 1 tbsp. each gine-garlic paste
  • 1/2 tsp. green chillies, finely chopped
  • 1 large Tomato, pureed
  • 1/2 cup Khoya (Mawa)
  • 1/2 cup fresh cream or heavy whipped cream
  • 1 tsp turmeric powder
  • 2 tsp. coriander powder
  • 1/2 tsp. red chilli powder or to taste
  • 1/4 tsp. sugar
  • Salt to taste
  • 1/2 tsp. Garam masala powder
  • 2-3 tbsp. Oil

Variation : Milk powder can be used in place of khoya

  • For koftas, mix all the ingedients of koftas together and divide into 14 equal portions .Shape into long rolls and suff raisins into each roll, deep-fry in hot oil until cooked. Drain onto an absorbent paper and keep aside.
  • Heat oil in a pan and add boiled onion paste and cook  till golden brown. Add  the ginger-garlic paste and stir-fry for few seconds. Add turmeric powder, corriander powder, red chilli powder and salt, stir-fry for few seconds. Stir in tomato puree and add sugar and garam masala powder. Cook on high heat, stirring continuously till oil begins to separate.
  • Now in 11/2 cups of water dissolve khoya or milk powder. Add to the gravy. Bring to boil. Simmer  and cook for 5-10 minutes or until desired consistency. finish with fresh cream.
  • Just before eating, place the fried koftas in a serving dish and pour the hot gravy over and serve immediately garnished with fresh stirred cream.


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