Hey Guys, In this video, let’s cook together Malai Kofta Recipe in Restaurant Style, the koftas will be super soft and the gravy is yellow base flavorful, and mildly sweet 🙂
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Ingredients:
For Base Yellow Gravy:
Saucepan: 2 tbsp – Khus Khus / Poppy Seeds
2 tbsp – Magaz / Melon Seeds
20 – Cashewnuts
Water – 500ml
Kadhai: 2-3 tbsp Oil
2 – Elaichi / Cardamom
2 – Cloves / Laung
1 tsp – Black Pepper
1 – tej patta / bay leaf
3 – large onions
1 tsp – salt
1 tsp – Ginger Garlic Paste
1 tsp – Coriander Powder
½ tsp – Red Chilli Powder
½ tsp – Garam Masala
2 – Chopped Green Chilli
1 tbsp – Chopped Fresh Coriander
½ tsp – Haldi / Turmeric
2 – large tomato
For Kofta:
130g – Paneer (Grated)
3 – Aloo (Boiled, Peeled, Mashed)
2 tbsp – Condensed Milk (Mawa + Shakkar)
Apt. – Salt
¼ tsp – Cardamom
½ tsp – Kasoori Methi
1 tsp – chopped fresh Coriander
15-20 – Raisin
¼ cup – Corn Flour
Oil – to deep fry
For Final Tadka:
1 tbsp – Oil / Butter
1 tsp – Kashmiri Red Chilli Powder
1 cup – Water (to adjust)
2 tbsp. – Condensed Milk (else, add sugar 1 tsp)
2 tbsp. Fresh Cream
Kitchen Products I use:
Measuring Cup & Spoon Set –
Kitchen Weight Scale –
Instant Yeast – (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – (small pack)
Pizza Screen – (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable –
Good NonStick Pan –
Whipping Cream –
Oven For Baking – (28liter is good enough)
Microwave – (not good)
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