Malai Kofta (Stuffed Potato Balls in Cream)
South Asian meatballs of potatoes, panir and raisins, seasoned with cumin and ginger and deep-fried until golden.
1 hr 50 min · Serves 2 · Takes some skill
Ingredients
Koftas
Stuffing
Gravy
Garnish
Method
Start cooking mode- Prep 60 min · Cook 50 min · 110 min total
- hard
- 1
Mix all the ingredients for the Koftas together. Divide the mixture into equal portions. Shape into balls.
- 2
Flatten each ball. Place 1/2 tsp. Of chopped nuts and raisins in the center of each ball. Close the ball (you may use a little water to seal the ball with your fingertips).
- 3
Prepare all koftas in this way. Heat oil in a wok and deep fry the koftas till golden brown on either side.
- 4
Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the gravy.
- 5
Now for the gravy. For that, heat 1 tbsp. Of oil in a pot. Add the ginger-garlic paste. Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
- 6
Add onions and fry till golden in colour. Add 2 tbsps. Of water. Mix well. Add chilli, turmeric and corriander powders.
- 7
Add 1/2 cup of water. Cook for 5 minutes, stirring occasionally. Add salt to taste. Add 1-2 tbsps.
- 8
Of cream and cook for a minute. Remove from heat. Place koftas in a serving dish. Pour the gravy over them.
- 9
Garnish with mango powder, cream, almond flakes and corriander leaves. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
