Aug 092016
 

MalaiKofta_Featured1
Its an irony how we want restaurant like food at home and homestyle food in restaurants. I live in a place where a proper restaurant is a far fetched dream. The closest fine dinning restaurant is about 40 kms away. Therefore, I would not be embarrassed if I say I wanna make restaurant like food at home to please my boys and my self. I have posted recipes of Shahi Paneer, Palak Paneer, Butter Chicken  and Pindi Cholley and they all come out better than restaurant.

MalaiKofta_Featured2

But this time I wanted to try these Malai Koftas at home. I had given up eating Koftas long back because they are oily, fried and greasy. But when my husband gifted me with an Air frier on my birthday I have started experimenting traditional recipes in it giving it a healthy twist. My morale was boosted when I tried Kamal Kakdi Ke Koftey in Air frier. It was better than the fried version. And when I tried Malai Kofta I wasn’t surprised, the koftas were simply soft and perfect. Don’t tell anyone, I popped 5 of them in my mouth as soon as they were out of the frier ;). Luckily few were left to be dunked in the creamy spicy gravy. Overall it was a hit dish with my family. When are you trying it out?

Directions:

1. In a Bowl add fresh crumbled cheese or chenna. Add boiled potatoes to it.


DSC07435


DSC07436


2. Add red chili powder,Corn flour and salt.


DSC07437


DSC07438


DSC07439


3. Also add milk powder and knead it together into a soft paliable dough.


DSC07440


DSC07442


4. Roughly chop some Almonds and raisins.

DSC07441
5. Take a small ball size dough and flatten it into a disc shape. Add a few chopped dried fruits and roll it into a ball.


DSC07443


DSC07444


DSC07445


6. Preheat your airfryer for 10 minutes on 180 degree Celsius and place the rolled balls into the basket. Make sure you have brushed the basket surface with oil. Brush the balls with oil and close the basket. Let it air fry for 18 minutes. Half way through open the basket and change sides and brush them again and continue to air fry. You will find your malai koftas golden in colour. Let them come to room temperature in the basket and then remove them or else they will break. You can always bake them in your oven till they become golden in colour.


DSC07447


DSC07448


DSC07449


7. Soak some cashews in water for an hour or so and grind it into a thin paste.

DSC07446
8. For the gravy add ghee or clarified butter in a wok. As the ghee heats up add Bay Leaf, mace or Javitri and toss them in oil.


DSC07450


DSC07451


DSC07452


9. Also add Cloves, Cinnamon and Green Cardamoms.


DSC07453


DSC07454


DSC07455


10. Also add Black Cardamom and Onion Paste. Once the onions have browned add ginger garlic paste and saute them till the raw smell of ginger garlic fades away.


DSC07456


DSC07457


DSC07458


11. Add puree of Tomato and add turmeric powder, red chilli powder and mix well. Let the puree reduce and the oil starts to separate. 


DSC07459


DSC07460


DSC07461


12. After the masala is ready add to it garam masala and the cashew paste we had made before. Don’t forget to season it with salt at this stage.


DSC07462


DSC07463


DSC07464


13. Finish the gravy with dried Fenugreek leaves  and fresh whisked cream. Turn the flame off.


DSC07465


DSC07466


14. Pour the gravy in the serving platter and add the koftas to it whenever you are ready to eat them. Adding them to the gravy before would make them lose their form and even melt away in the gravy. Garnish with fresh Coriander leaves. You can pair them with Tawa Naan or Roti or Parantha.

Other Recipes from North India you can try are: Dal Ghiya with Punjabi VadiyanDahi Wala KarelaKadhai MushroomKamal Kakdi Kay KoftayMethi Matar MalaiPunjabi Dal Makhani.

MalaiKofta_Featured3[whohit]Malai Kofta[/whohit]

Restaurant Style Malai Kofta in Air Fryer | Soft Cheese Air Fried Balls in Creamy Gravy
Serves 4
Malai Kofta gets a healthier makeover however they have the same delicious melt in mouth flavour in creamy gravy.
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
For the Kofta
  1. 100 gms paneer
  2. 2 medium potatoes, boiled and peeled
  3. ¼ tsp red chili powder
  4. 1 tbsp cornflour
  5. ¼ tsp garam masala
  6. ¾ tbsp milk powder*
  7. Salt as needed
  8. Chopped Almonds and Raisins, a few
For the Gravy
  1. ½ cup onion paste, about 2 medium to large onions, pureed
  2. 2 large tomatoes, pureed
  3. 12 to 15 cashews
  4. ¼ tsp turmeric powder
  5. ¾ tsp red chili powder
  6. 1 tbsp Ginger Garlic Paste
  7. ¼ tsp garam masala
  8. 2 cups water
  9. 1 tsp kasuri methi
  10. salt as required
  11. oil for brushing the koftas
  12. 1 tbsp Ghee or clarified butter
  13. 1 bay leaf
  14. 1 inch cinnamon stick
  15. 1 black cardamom
  16. 3 green cardamom
  17. a small piece of javitri
  18. 2-3 cloves
  19. 1 or 2 tbsp cream, for garnish
  20. a few chopped coriander leaves, for garnish
Instructions
  1. In a Bowl add fresh crumbled cheese or chenna. Add boiled potatoes to it.
  2. Add red chili powder,Corn flour and salt.
  3. Also add milk powder and knead it together into a soft paliable dough.
  4. Roughly chop some Almonds and raisins.
  5. Take a small ball size dough and flatten it into a disc shape. Add a few chopped dried fruits and roll it into a ball.
  6. Preheat your airfryer for 10 minutes on 180 degree Celsius and place the rolled balls into the basket. Make sure you have brushed the basket surface with oil. Brush the balls with oil and close the basket. Let it air fry for 18 minutes. Half way through open the basket and change sides and brush them again and continue to air fry. You will find your malai koftas golden in colour. Let them come to room temperature in the basket and then remove them or else they will break. You can always bake them in your oven till they become golden in colour.
  7. Soak some cashews in water for an hour or so and grind it into a thin paste.
  8. For the gravy add ghee or clarified butter in a wok. As the ghee heats up add Bay Leaf, mace or Javitri and toss them in oil.
  9. Also add Cloves, Cinnamon and Green Cardamoms.
  10. Also add Black Cardamom and Onion Paste. Once the onions have browned add ginger garlic paste and saute them till the raw smell of ginger garlic fades away.
  11. Add puree of Tomato and add turmeric powder, red chilli powder and mix well. Let the puree reduce and the oil starts to separate.
  12. After the masala is ready add to it garam masala and the cashew paste we had made before. Don’t forget to season it with salt at this stage.
  13. Finish the gravy with dried Fenugreek leaves and fresh whisked cream. Turn the flame off.
  14. Pour the gravy in the serving platter and add the koftas to it whenever you are ready to eat them. Adding them to the gravy before would make them lose their form and even melt away in the gravy. Garnish with fresh Coriander leaves. You can pair them with Tawa Naan or Roti or Parantha.
Notes
  1. *You can substitute Khoya or almond flour for milk powder.
Adapted from Veg Recipes of India
The Secret Ingredient http://www.thesecretingredient.in/
Related Posts Plugin for WordPress, Blogger...
 Posted by at 5:18 am