Creamy Malayi Kofte

Malayi Kofte

Preparation time: 25 mins
Cooking time: 20 mins
Serving: 2 person

Ingredients:  
For Kofte-
For Covering of Kofte-

Fresh cottage cheese (Grated): 200 gram

White bread slice: 1

Cornflour: 2 tea spoon

Elaichi powder :1/4 tea spoon

Salt: 1/2 tea spoon

Refined oil: for frying

For Filling of Kofte-

Raisins: 2 table spoon

Ginger (chopped): 2 inch piece

Green chillies (finely chopped): as per taste

Coriander leaves (finely chopped): 1/2 cup

Elaichi powder

For Gravy-

Onion paste: 1 large

Tomato puree: 2 large

Ginger paste: 1 inch piece

Oil: 2 table spoon

Cumin seeds: 1 tea spoon

Bay leaves: 2

Clove powder: 1/20 tea spoon

Cinnamon: 1/4 pinch 

Turmeric powder: 1/4 tea spoon

Coriander powder: 1/4 tea spoon

Kasoori methi: 1/4 tea spoon

Red chilly powder: 1/4 tea spoon

Garam masala: 1/8 tea spoon

Cream: 1 cup

Butter: 2 table spoon

Salt: to taste

Water: as required for the consistency of the gravy
Shredded cottage cheese: for garnish
Coriander Leaves: for garnish

Method:

For Covering of Kofte-
1. Mash all the things properly except the oil, make 10 equal portions out of it and keep aside.
2. Chop all the things finely and mix well, keep aside.
 

kofta filling

filling mixture

Kofte ball preparation

3. Now take one portion and flatten it on your palm evenly.

Paneer ball spread on palm

4. Keep a tea spoon of filling mixture in the center of it.

Kofte filling phase

5. Roll the balls covering the filling in such a way that filling it is nicely sealed from all the sides. You can take help of corn flour while doing so as it is a great binding agent.

Rolled Kofte

6. Now perform the same action with rest of the nine portions as well and keep the kofte ready for frying.

All rolled kofte are ready for frying

7. Now fry the kofte till they turn nice golden brown in color.

For Gravy-
1. Take a kadhayi add oil on a medium flame.
2. When the oil is warm add cumin seeds, bay leaves, clove powder and let them leave their aroma in oil.
3. Now add onion and ginger paste to it and fry till they start leaving oil from sides of the kadhayi.
 

Onions, ginger paste n masale

 4. Now add tomato puree and all the spices except kasoori methi and keep frying it till it starts spreading nice aroma in your kitchen.]

5. Now add cream and kasoori methi and keep stirring.
6. Add water for getting the desired consistency and let it cook for a minute or so.
7. When gravy has reached the desired thickness turn the flame off and bring the gravy into a serving bowl.
8. To this add butter/cream and kofte.
9. Garnish with shredded paneer and coriander leaves.

Our Malayi Kofte are ready to enjoy with Naan/ roti/ parathe/ jeera rice/ pulao (Whatever you like to accompany with).

Note:
1. You can roll the kofte in any shape you want, I have made them cylindrical.
2. You can add cashew nut paste also in the gravy to make it even even richer :)

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Happy Cooking!! :) :)