Sunday….what is the first thing that comes to ones mind…for me it is leisure, good food and rich food…This sunday D (my lil sis) decided to make Malai Kofta…a very north indian preparation, rich with cheese, cottage cheese and cream…she put lot of effort and the end product was just awesome…well me, i was in charge of making chappatis….so here we go, the recipe of malai kofta (Stuffed cottage cheese dumplings in a creamy tomato gravy).

Servings |
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Ingredients
- 100 gms Cottage cheese
- 1 Nos Cheese cube
- Green chillies Depending on taste
- Salt Depending on taste
- corriander leaves Depending on taste
- Oil for frying
For the potato mixture
- 2 Medium Potatoes boiled potatoes
- Masalas powder Turmeric, chilli, dhania, jeera
- Salt Depending on taste
- 2 Tsp Maida
Gravy
- 100-200 Ml Tomato Puree
- 100-150 Ml Cream
- 1 Onions
- 1 Tsp Ginger-garlic paste
- 1 Tsp poppy seeds / khuskhus
- 50 gms Cashews
Whole masalas
- 1 Nos Badi elaichi
- 1 Nos Small elaichi
- 2-3 Cloves
- 1 Nos Cinamon Stick to be ground into a fine powder
- 1 Tsp Masalas powder cumin, dhania, chilli
- 1 Tsp Jeera / cumin seeds
- Oil for cooking
- Salt upon taste
Ingredients
For the potato mixture
Gravy
Whole masalas
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Instructions
To make the kofta
- Mash the boiled potato and add all the other masala ingredients, salt and the maida and keep aside.
- To make the cottage cheese dumplings, mash the cottage cheese and cheese nicely.
- To this mixture add the other ingredients and roll them into small balls.
- Fill the cottage cheese dumplings inside the mashed potato mixture and make bigger dumplings.
For the gravy
- Soak the cashew and poppy seeds seperately in water for 1/2 an hour.
- Drain the water from the poppy seeds and grind it with the onion to a paste.(Add a little water to help in grinding)
- Grind the cashew into a smooth paste and set aside. (Add little water to help in grinding)
- Take in a kadai and once the oil is heated, add jeera, once the jeera starts spluttering, add the ginger garlic paste and saute
- Add the onion mixture and the ground masala to it and saute till the whole mixture is light brown in colour.
- Add the tomato puree and cook for 5 mins. Add all the masala powder,salt and cook.
- Add the cashew paste and let it cook till the time that the cashew paste looks cooked.
- Add water (1 cup)and let it simmer for some time...
- Add the cream and lots of corriander and bring the whole gravey to a boil.
- To make the whole preparation...add one tsp of ghee / clarified butter
- Place the kofta in a serving bowl and add the gravy to it and serve hot with chappatis..
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