Friday, August 14, 2015

Malai Kofta

Another fave dish over here out our house is kofta.

Again a definite comfort food for us (it has to be the fried aspect)

But it all seriousness it is a spiced tater tot for the most part and really who wouldn't like that?

Again this recipe has a few steps, but it is easy to do and is super easy if one person is in charge of the "gravy" while the other frys.

Malai Kofta

1 1/2 tsp Oil
1 tsp Cumin Seed
1 Tbsp Coriander (ground)
1/2 tsp Turmeric
1 tsp Ginger Paste
Pinch of Hing
1/2 tsp Salt
1/4 tsp Garam Masala
1 Tbsp Flour (all purpose)
1/4 C Heavy Cream
Handful of Chopped Cilantro
 1/4 tsp Cayenne
2 Tomatoes
1 Green Chili

* Puree tomatoes and green chili (set aside) 
* Heat oil on Med/High in a heavy bottom pot (enameled cast iron is what I use)
* Add cumin, hing and tomato/chili mix
* Add coriander, ginger, turmeric, cayenne
* Mix well and cook for about 3 min
* Add 1 C of water to mix
* In separate bowl add flour and cream. Mix well (no lumps)
* Add cream mix to tomatoes (slowly)
* Bring to a boil then simmer for 3 min on MED heat till it thickens
* Add salt, garam masala & cilantro


3-4 Boiled Potatoes (peeled and diced)
3 slices of White Bread cut in small pieces
3 Tbsp finally Chopped Onions
2 Tbsp Chopped Cilantro
3/4 C Shredded Paneer
1 tsp Ginger Paste
1 tsp Garlic Paste
1/4 tsp Turmeric
1 tsp Garam Masala
1/2 tsp Salt

* In a bowl add cooked potatoes, and mash as you would mashed potatoes (I use a dough cutter for this)
* Add in everything but bread and mix well 
* On a plate or small bowl put bread and sprinkle with water (no more then1Tbsp)
* Mush it around a want it to be moist to act as a "glue" for the kofta balls
* Add to bowl of potatoes and mix everything well
* Make well compacted golf ball sized balls (I do a tad bit smaller but you will get the feel of it as you go)
* Place on a cookie sheet and cover with a moist towel until ready to cook
* Heat vegetable oil to 350-375 in a pot (2-3 inches deep of oil) Oil has to be AT LEAST 350, otherwise they will fall apart in the oil
* Lower kofta into the hot oil carefully (about 3-4 at a time) 
* Cook till deep golden brown 
* Drain on a paper towel lined cookie sheet till ready to use (can be kept warm in the oven (no heat) while you make the gravy if your on your own)
**I will usually make the kofta balls and start frying them while D is making the gravy. If you don't have this option, make and fry the balls and then go onto the gravy**

*When all is done, place a few kofta on a bed of ride and pour gravy over kofta and rice.


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