Cooking time
- Preparation time
- 30 mins
- Cooking time
- 40 mins
- Difficulty
- moderate
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- February 27, 2023
Ingredients
- 2 medium
- potato
- 1 cup
- Feta cheese
- 2
- Fresh Coriander
- 1 medium
- Green chili
- 1/2 Ts
- cumin
- 1 some
- Salt
- 2
- Flour
- 2 medium
- Tomato
- 1 medium
- Green chili
- 2
- oil
- 1 Ts
- cumin
- 1 Ts
- Coriander powder
- 1/2 Ts
- Turmeric
- 1 Ts
- ginger root
- 1/2 Ts
- Garam masala
- 1 As Needed
- Salt
- 1
- Flour
- 1/2 cup
- cream
- 2
- Fresh Coriander
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$10.00$4.00Buy NowMalai Kofta is another delicious and one of the most famous Indian dishes that, contrary to its name, does not contain meat. Unlike other Indian dishes that have a spicy taste, Malay Kofta is slightly sweet. Potatoes, cashews, raisins, pepper, sugar, cumin, cardamom, eggs, garlic powder, peanuts, cream and curry powder are used in this popular and delicious dish.
History of Indian Malai Kofta
During the Mughal era, Indian cuisine underwent a significant transformation. The Mughals, who were known for their love of food and art, brought with them a unique blend of Persian, Central Asian, and Indian culinary traditions. The Mughal emperors employed a large number of skilled chefs in their kitchens, who experimented with various spices, herbs, and ingredients to create new and unique dishes.
The origins of Malai Kofta can be traced back to the Mughal kitchens, where the dish was first prepared. The dish was initially made with lamb or beef meatballs, which were cooked in a rich and creamy gravy made with yogurt, cream, and spices. However, over time, the recipe underwent various changes, and vegetarian versions of the dish were introduced.
The vegetarian version of Malai Kofta first appeared in the royal kitchens of the Awadh region, which is located in present-day Uttar Pradesh. The Awadhi cuisine is known for its rich and flavorful dishes, which are characterized by the use of aromatic spices and slow-cooking techniques. The chefs in the Awadhi kitchens used paneer and potatoes to create the kofta balls, which were then cooked in a creamy tomato-based gravy.
Over the years, the recipe for Malai Kofta has undergone numerous modifications and variations. Today, there are countless versions of the dish available, each with its unique blend of spices and ingredients. However, the basic recipe remains the same, and the dish continues to be a favorite among food lovers in India and around the world.
To prepare Malai Kofta, potatoes and paneer are mashed together and mixed with spices such as cumin, coriander, red chili powder, garam masala, and salt. The mixture is then shaped into small balls and deep-fried until golden brown. The kofta balls are then simmered in a creamy tomato-based sauce made with onions, ginger, garlic, and a range of spices.
The creamy gravy used in Malai Kofta is made by cooking onions, ginger, and garlic in oil until golden brown. Tomatoes are then added, along with spices such as cumin, coriander, red chili powder, and garam masala. The mixture is cooked until the tomatoes are soft and mushy, and then pureed in a blender to create a smooth sauce. The sauce is then simmered with cream and a range of spices, and the kofta balls are added just before serving.
Malai Kofta is typically served with rice or Indian bread such as naan or roti. The dish is garnished with fresh coriander leaves and served hot, making it a comforting and satisfying meal. Basketball for lose weight with The Best 10 reasons
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How to prepare Best Indian Malai Kofta for 4 people - 1Touch Food Culinary Center
Malai Kofta is another delicious and one of the most famous Indian dishes that, contrary to its name, does not contain meat. Malai Kofta Unlike
Type: main dish
Cuisine: Indian
Keywords: Malai Kofta
Recipe Yield: 4
Preparation Time: PT0H30M
Cooking Time: PT0H40M
Total Time: PT1H10M
Recipe Ingredients:
- 2 medium potato
- 1 cup Feta cheese
- 2 table spoon Fresh Coriander
- 1 medium Green chili
- 1/2 Tea Spoon cumin
- 1 some Salt
- 2 table spoon Flour
- 2 medium Tomato
- 1 medium Green chili
- 2 table spoon oil
- 1 Tea Spoon cumin
- 1 Tea Spoon Coriander powder
- 1/2 Tea Spoon Turmeric
- 1 Tea Spoon ginger root
- 1/2 Tea Spoon Garam masala
- 1 As Needed Salt
- 1 table spoon Flour
- 1/2 cup cream
- 2 table spoon Fresh Coriander
Recipe Instructions: During the Mughal era, Indian cuisine underwent a significant transformation. The Mughals, who were known for their love of food and art, brought with them a unique blend of Persian, Central Asian, and Indian culinary traditions. The Mughal emperors employed a large number of skilled chefs in their kitchens, who experimented with various spices, herbs, and ingredients to create new and unique dishes. Enjoy your meals!
5
Instructions
- First, cook the potatoes, peel and mash them, then mash or grate the cheese well by hand.
- Mix cheese with potatoes and other ingredients except for the flour. separate walnut-sized balls from the ingredients and set aside
- Mix the flour with a good amount of water until its consistency is like whipped yogurt Then dip the meatballs in water and flour. And fry in a deep pot that you have poured oil into and heated. And after frying, put it on a napkin to remove the excess oil.
- Then mix the tomato with chilli and make a puree. Pour liquid oil into the pot and heat it and pour the cumin seeds. The oil should be hot enough.
- And immediately pour the tomato and add the coriander powder, turmeric and ginger and put it in the dish so that the tomatoes cook with the spices.
- Mix the flour with the cream. Add 1 cup of water to the tomatoes and add the cream mixture to it. and let it cook for 4 minutes on medium flame. At this stage, add the garam masala, salt and coriander and let it boil for 1 time and then remove it. and let it cook for 4 minutes on medium flame. At this stage, add the hot masala, salt and coriander and let it boil for 1 time and then remove it. When serving, add the meatballs to the sauce and serve with rice.
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