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Ingredients - Shahi Malai Kofta:
- You need of For the Kofta
- Require 150 gm Paneer/ cottage cheese (grated)
- Require 1 of small potato boiled and grated
- You need 2 tbsp of finely chopped coriander leaves (dhaniya patta)
- Make ready 1/2 tsp garam masala
- Make ready 1/4 tsp of red chilli powder
- Need 3/4 tsp - salt
- Need 2 1/2 tbsp - corn flour
- Make ready 10-12 for kismis/ raisins (washed and soaked for 10 minutes)
- Take 2 tbsp - All purpose flour/ maida
- Need - For the gravy
- Prepare 8-10 of almonds soaked and peeled
- You need 8-10 cashews soaked
- Take 1/4 cup curd
- You need 2 tbsp of desi ghee
- Make ready 2 - onions
- Need 1/2 inch for ginger
- You need 1 for green chilli
- Take 1 tsp garam masala
- Require 1 tsp for salt
- Get 3/4 tsp for red chilli powder
- Make ready 1 tsp - kasturi methi
- Make ready 12-15 kesar (saffron)strands soaked in 2 tbsp of warm milk
- Give 1 cup - cream
- Get 1/2 tsp of green cardamom powder
Shahi Malai Kofta steps:
- Grind the almonds and cashews with ¼ cup of curd to a fine paste. Grind the onions, ginger and green chillies to a fine paste.
- Heat ghee in a kadai, add the ground onion paste. Cook on low flame till it turns golden brown and ghee separates. Do not let it turn brown be keeping it on high flame.
- Add the almond cashew paste. Cook for 2-3 mins on low flame till it is a little dry. Add garam masala, red chilli powder and salt. Stir and mix well.
- Add kasoori methi and stir for 2 minutes - Add 1 ½ cups of water to thin down the gravy. Boil on low heat for 4-5 minutes. Remove from heat and cool.
- Add kesar milk and cream and cardamom powder. Bring it to a boil on low heat.
- To prepare the koftas, mix grated paneer, potatoes, coriander leaves, garam masala, red chilli powder, salt and corn flour. Mix well till smooth.
- Make 10-12 balls press it a little and place a raisin in the centre. Make it a ball again. Roll the koftas in maida to coat them lightly with maida.
- Deep fry the koftas 2-3 at a time in medium hot oil. Keep aside.
- At the time of serving, Place the koftas on a serving platter, and pour the warm gravy on top. Garnish with cream and coriander leaves. Serve with naan, paratha, chapatti or jeera rice.
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