Malai Kofta Recipe restaurant style Mawa Malai Kofta Chef Ranveer Brar

AFGHANI MALAI KOFTA - If you thought you have tried the same old Kofta and need something new, then try this one!

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:
Lauki Kofta - https://youtu.be/487VfUaTUdc
Mutton Kofta - https://youtu.be/ml5onhmg1G0

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For more fantastic recipes, check out the Ranveer Brar App
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AFGHANI MALAI KOFTA
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Mawa Kofta
100 gms Mawa,
200 gms Paneer,
1 medium Potato (boiled & grated)
A pinch of green cardamom powder,
Salt to taste,
inch Ginger (peeled & grated)
1 no. Garlic cloves, grated,
tsp Black peppercorns, crushed,
1 tbsp Coriander leaves, chopped,
2 no. Green chillies (less spicy & chopped)
5-6 no. Raisins, chopped,
2-4 no. Almond, chopped,
2 tbsp Refined flour,
1 tbsp Cornstarch,

For Paste
cup fresh Mint leaves,
1 cup fresh Coriander leaves,
9-10 no. Cashew Nuts,
2 no. Green chillies, less spicy,
1 tbsp Oil,
tsp Coriander powder,
tsp Turmeric powder,
2 no. Cloves,
1 no. Black cardamom seeds,
1-2 no. Fenugreek seeds,
4-5 no. Garlic cloves,
2 inch Ginger (peeled & roughly sliced)
2 tbsp Curd, beaten,
2 medium Onion, cut into half,
Salt to taste,
1 cup Curd, beaten,

For Gravy
1 tbsp Ghee,
1 inch Cinnamon stick,
1 no. Bay leaf,
tsp Caraway seeds,
Prepared Paste,
1 cup Water,
1 no. Green chili, slit into half,

For Stuffing
1 no. Apricot, chopped,
1 no. Almonds,
2 no. Fox nut,

Other Ingredients
Oil for frying,
Refined flour, for dusting,

For Garnish
Chili oil,
Fresh cream,
Black peppercorns, crushed,
Coriander sprig,

Process
For Mawa Kofta
In a parat, add mawa, paneer and mix it well until mushy with the help of hands.
Add boiled potato, green cardamom powder, salt to taste, ginger, garlic, black peppercorn, coriander leaves, green chillies, raisins, almonds and knead it in a soft dough.
Keep it aside to rest for 5-10 minutes.
Take the mixture, stuff it with apricot and make lemon balls or give any desired shape.
Dust it with refined flour and cornstarch.
In a kadai, heat oil, drop the kofta and fry until golden brown in color on medium flame.
Transfer it to an absorbent sheet and keep it aside for further use.

For Paste
In a bowl, add fresh mint leaves, coriander leaves, cashew nuts, green chillies, oil, coriander powder, turmeric powder, cloves, black cardamom seeds, curd, onion and mix it together.
Transfer it to a grinder jar and grind it into a smooth paste.
Add curd and mix it well.
keep it aside for further use.

For Gravy
In a kadai or a sauce pot, add oil, once its hot, add cinnamon stick, bay leaf, caraway seeds and let it splutter.
Add prepared paste and saute it for 7-8 minutes or until cooked well.
Add water, let it cook for a minute and finish the gravy with green chillies.
Transfer it to a serving dish and place fried koftas.
Garnish it with chili oil, fresh cream, crushed black peppercorn and coriander sprig.
Serve hot with roti.

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- http://bit.ly/RBAppiOS
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