images – https://www.youtube.com/watch?v=gwH78sKpR8E
Malai kofta is a classic North Indian dish made with fried vegetable dumplings added to a creamy, sweet, and mildly-spiced tomato-based curry sauce. Malai actually means cream while kofta means dumpling or meatball. This dish originates from the Mughlai cuisine and is traditionally served on special occasions like weddings and large festivals. Today, you will find malai kofta on every Punjabi restaurant menu.
With this recipe, you will learn how easy it is to make malai kofta at home. What makes the dumplings really tasty is the paneer, which is an Indian cheese that has a similar texture as cottage cheese but is less salty. This recipe also uses cashew nut paste which makes the curry sauce creamier. This dish is best served with naan bread or steamed rice.
Ingredients:
• ¼ cup of finely chopped spinach
• ¼ cup of finely chopped cabbage
• 2 slices of bread
• 2 tsp milk
• 2 green chilies, finely chopped
• 1 tbsp chopped coriander leaves
• 1 1/2 tbsp corn flour
• 1 cup of grated paneer
• 2 tbsp grated cheese
• 1 tsp salt
• flour
• 2 cups of oil
• 1 tbsp ghee
• 1 dried Kashmiri red chili
• 1/2 tsp cumin seeds
• 1/2 tsp asafoetida
• 1 onion, pureed
• 3 cloves garlic, pureed
• 1 tsp curd
• 1 tbsp cashew nut paste
• 1 cup of tomato puree
• 1 tsp coriander and cumin seed powder
• 1 tsp Kashmiri red chili powder
• ½ tsp garam masala
• 1 tsp salt
• 1 tsp sugar
• ½ cup water
• 2 tbsp cream
• ¼ cup chopped coriander leaves
Instructions:
This recipe takes about 30 to 40 minutes to make. Serves 4 to 5.
Heat a dry pan over medium heat.
Add cabbage and spinach and cook for 1 to 2 minutes just to remove the moisture from vegetables.
Transfer to a bowl to cool.
Soak the bread in milk and set aside.
Remove the crust from the bread slices, then tear into smaller pieces.
Add chilies, coriander leaves, corn flour, paneer, cheese, bread, and salt to the cabbage and spinach.
Using clean hands, mix well until a dough is formed.
Dust your hands with flour and form golf ball sized dumplings from the mixture.
Heat oil in a saucepan over medium heat
Deep-fry kofta in batches until golden brown.
Place kofta on a plate lined with paper towel, then set aside while you prepare the curry.
Heat ghee in a pan over medium heat.
Add chili, cumin seeds, asafoetida, onion, and garlic.
Sauté for 2 to 3 minutes.
Add curd and cashew nut paste and sauté for 1 minute.
Add tomato puree and simmer for 1 minute.
Add coriander and cumin seed powder, Kashmiri red chili powder, garam masala, salt, and sugar.
Mix and let the sauce simmer for at least 10 minutes.
Add water and cream, then stir well.
Add coriander leaves, then turn off heat.
Place kofta on a serving dish and pour the sauce on top.
Garnish with cream and coriander leaves.
Ideas And Tips:
• Instead of paneer, you may use cottage cheese or tofu.
• You can also bake the dumplings. Coat the dumplings with oil or cooking spray. Bake them in the oven at 425°F for about 15 to 20 minutes. Turn the dumplings halfway through the baking time for even browning.
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