Malay Kofta Recipe: Almost everyone has tasted Malay kofta. As well as being very tasty to eat, it is also a very rich food. You must have eaten kofta vegetables many times but you can also make creamy kofta at home if you want. This dish can also be a perfect dish for a dinner party at home. To make it, kofta is made by mixing potatoes and cheese. The dried fruit added to it enhances the taste of this recipe many times over. Its gravy is specially made with tomatoes and other spices.
If you like to eat Malay Kofta and if you haven’t used this recipe at home yet, we are going to tell you an easy way to make it look like a restaurant. Following this you can eat delicious Malai Kofta at home. This recipe will be loved by adults as well as children at home.
Ingredients for making Malai Kofta
Boiled potatoes – 4
Cheese – 250 g
Cream / Cream – 250 ml
Tomatoes – 2
Flour – 50 g
Onion chop – 3 pieces
Cashews – 1 tsp
Raisins – 1 tbsp
Cashew paste – 50 g
Milk – 2 tbsp
Red chilli powder – 1/2 teaspoon
Turmeric – 1/2 teaspoon
Kitchen King Spices – 1/2 tsp
Green coriander – 1 tsp
Kasuri methi – 1 teaspoon
Sugar – 1 tbsp
Salt- to taste
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How to make Malai Kofta
To make Malay Kofta in restaurant style, first take boiled potatoes and leave it in the fridge for 5-6 hours. If you keep the potatoes in the fridge, it will cool down well, it will be much easier to make kofta. Then grind the potatoes and cheese well. Add flour and mix all three well. Remember that their mixture should not be too hard or too soft. Otherwise, there may be problems in making kofta.
Now take dried fruits (cashews, raisins) and cut them into small pieces. Add 1/2 teaspoon of sugar. Then place the oil in a pan to heat. When the oil is hot, make a round ball of potato-cheese mixture and fill it with dried fruits. Now fry these kofta balls with hot oil. Fry all the koftas in this way. When the kofta bursts during frying, take it out, add dry flour and fry it again.
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Once the kofta is ready, start making gravy. For this, fry with tomato paste, onion and ginger paste. Then add cashew paste. Add two tablespoons of hot milk in it. Now add dried spices and kasuri fenugreek to the gravy. Fry until gravy leaves oil. Then add half a cup of water to the gravy. When it starts to thicken a bit, add cream / cream to it and add 1 tbsp sugar and mix well.
Now put the gravy on low heat and let it cook again. After a while, when the edges of the gravy start to become oily, mix it well with the pre-fried koftas. This way your restaurant style Malay kofta is ready. It can be served with roti, parota or naan.
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