Zafrani Malai Kofta

Zafrani Malai Kofta
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INGREDIENTS:

For the Koftas:

Paneer – 1 cup, crumbled

Potatoes – 1 cup, boiled, peeled and mashed

Coriander Leaves – 1 tblsp, chopped

Chana Powder – 1 tblsp, roasted

Cornflour – 1 tblsp

Salt to taste

Chaat Masala – 1/2 tsp

Cashew Nut Powder – 1 tblsp

White Pepper Powder – 1/2 tsp

Oil to deep fry

For the Gravy:

Oil – 2 tblsp

Cumin Seeds – 1/2 tsp

Green Chillies – 1/2 tsp, chopped

Ginger Garlic Paste – 1/2 cup

Tomatoes – 1 cup, blanched and finely chopped

Tomato Puree – 2 tblsp

Tomato Sauce – 1 tblsp

Water – 3 cups

Saffron (Zafran) – 1/2 tsp, dissolved in 1 tblsp milk

Cream – 1/2 cup, to garnish

Kofta Masala Mix – 1 1/2 tsp

INSTRUCTIONS:

• To make kofta masala, mix together, 1/2 tsp red chilli powder, 1/4 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala and 1/2 tsp shahi paneer masala.
• Put the paneer in a bowl along with the rest of the kofta ingredients.
• Knead to form a firm mixture and divide into walnut sized koftas/balls.
• Heat the oil in a frying pan and deep-fry the koftas until they turn golden brown.
• Remove and transfer to a serving dish.
• Heat the oil in a kadai.
• Add cumin seeds, green chillies, and ginger-garlic paste and saute till it begins to change colour.
• Add the onion paste and saute until it browns.
• Add the tomatoes, tomato puree and tomato sauce.
• Season wtih kofta masala mix.
• Add water. Bring it to a boil and let it simmer for 2 minutes.
• Stir in the saffron and cream.
• Pour over the koftas, garnish with a swirl of cream.
• Microwave for 2 to 3 minutes.
• Serve hot with parathas or rumali rotis.

Source: awesomecuisine

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