Spicy Kofta
I usually order malai kofta in restaurants, but my family members don't prefer malai kofta since its a slightly sweetish dish. So, when I prepare at home, I make the dish bit spicy. This is my version of spicy malai kofta. I made this yesterday for my husband's birthday special dinner.
INGREDIENTS:
FOR KOFTA:
1. Potato- 1 big sized.
2. Green chilly- 2.
3. Coriander powder- 1tsp.
4. Garam masala- 1tsp.
5. Besan/Kadala mavu/Gram flour- 2tbls.
6. Salt- As needed.
FOR GRAVY:
1. Onion- 1 medium sized.
2. Tomato- 1
3. Green chilly- 1
4. Ginger- 1 small piece.
5. Garlic- 2-3 pods.
6. Cashews- 6-7
7. Milk- half cup.
8. Salt- to taste.
9. Kitchen king masala/ garam masala- 1tsp.
10. Chilly powder- 1/2 tsp.
11. Coriander- For garnishing.
12. Oil- As needed.
13. Butter- 1 tsp.
METHOD:
1. Pressure cook potato for 10mins. Allow it to cool and peel its skin. Mash the potatoes and add chopped green chilly. Add all the other ingredients mentioned under kofta.
2. Mix everything well using hands and make it into small balls.
3. Heat appam pan with oil in each holes and put the balls in each hole. Roast it in medium flame and turn sides. Roast it until it becomes golden brown in color. If you don't have an appam pan, you can deep fry the kofta in a kadai.
4. Once the kofta becomes golden brown in color, switch off the flame and keep the kofta aside.
5. Chop onion, tomato, ginger, garlic and green chilly. Heat a pan with oil and add the chopped garlic and ginger. Saute it for a minute and add chopped onions and green chilly. Saute until the onion turns pink in color.
6. Add the chopped tomatoes and saute until tomatoes become soft and mushy. Fry in medium flame.
Once the tomatoes become soft, switch off the flame and allow this to cool.
7. Grind it into a smooth paste. Heat the same pan with 1 tsp oil and 1 tsp butter. Add the ground paste and cook for 2mins. Add salt, chilly powder and kitchen king masala. Add little water and cook for 2-3mins.
8. Grind the cashews with 1/4 cup of milk into a smooth paste. Add this ground paste to the gravy. Add the remaining milk and cook for another 3mins.
9. Switch off the flame and add the kofta just before serving the dish. Garnish with chopped coriander leaves.
Serve hot with rotis, naan or pulav.
NOTES:
1. For kofta, you can use all purose flour/maida instead of gram flour.
2. You cann add fresh cream for more rich taste if you want.
3. You can add some veggies along with potato for kofta.
INGREDIENTS:
FOR KOFTA:
1. Potato- 1 big sized.
2. Green chilly- 2.
3. Coriander powder- 1tsp.
4. Garam masala- 1tsp.
5. Besan/Kadala mavu/Gram flour- 2tbls.
6. Salt- As needed.
FOR GRAVY:
1. Onion- 1 medium sized.
2. Tomato- 1
3. Green chilly- 1
4. Ginger- 1 small piece.
5. Garlic- 2-3 pods.
6. Cashews- 6-7
7. Milk- half cup.
8. Salt- to taste.
9. Kitchen king masala/ garam masala- 1tsp.
10. Chilly powder- 1/2 tsp.
11. Coriander- For garnishing.
12. Oil- As needed.
13. Butter- 1 tsp.
METHOD:
1. Pressure cook potato for 10mins. Allow it to cool and peel its skin. Mash the potatoes and add chopped green chilly. Add all the other ingredients mentioned under kofta.
2. Mix everything well using hands and make it into small balls.
3. Heat appam pan with oil in each holes and put the balls in each hole. Roast it in medium flame and turn sides. Roast it until it becomes golden brown in color. If you don't have an appam pan, you can deep fry the kofta in a kadai.
4. Once the kofta becomes golden brown in color, switch off the flame and keep the kofta aside.
5. Chop onion, tomato, ginger, garlic and green chilly. Heat a pan with oil and add the chopped garlic and ginger. Saute it for a minute and add chopped onions and green chilly. Saute until the onion turns pink in color.
6. Add the chopped tomatoes and saute until tomatoes become soft and mushy. Fry in medium flame.
Once the tomatoes become soft, switch off the flame and allow this to cool.
7. Grind it into a smooth paste. Heat the same pan with 1 tsp oil and 1 tsp butter. Add the ground paste and cook for 2mins. Add salt, chilly powder and kitchen king masala. Add little water and cook for 2-3mins.
8. Grind the cashews with 1/4 cup of milk into a smooth paste. Add this ground paste to the gravy. Add the remaining milk and cook for another 3mins.
9. Switch off the flame and add the kofta just before serving the dish. Garnish with chopped coriander leaves.
Serve hot with rotis, naan or pulav.
NOTES:
1. For kofta, you can use all purose flour/maida instead of gram flour.
2. You cann add fresh cream for more rich taste if you want.
3. You can add some veggies along with potato for kofta.
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