Malai Kofta Curry

STANDARD RECIPE CARD

Name of Dish:

Malai Kofta Curry

Preparation Time:

40 minutes

Served with:

Cooking Time :

2 minutes

Portion Size :

No. of Portion :

4 (325 g per portion)

Garnish :

Colour:

Ref. Book :

SARASWAT - 164

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Potatoes

400 gm

1

PREPARATION

2

Paneer

300 gm

The Potatoes: Boil, peel and grate.

3

Ghee

30 gm

The Paneer: Make a mash and mix with grated potatoes.

4

Cumin

5 gm

The Remaining Vegetables: Finely chop ginger, green chillies and coriander.

5

Ginger

15 gm

The Kofta: Heat ghee in a kadhai, add cumin and saute over medium heat

6

Green chilli

15 gm

until it begins to crackle, add ginger and green chillies, stir for 15 - 20 seconds.

7

Green coriander

50 gm

Pour this tempering over the potato and paneer mixture. Then add two-thirds

8

Salt

of the coriander and salt, and mix. Divide into 8 equal portions, flatten each

9

Cornflour to bind

50 gm

portion on the palm, place 2 cashewnuts and 2 raisins in the middle, seal, make

10

Malai

20 gm

a ball and roll in cornflour.

11

Basic gravy

700 gm

Heat oil in a separate kadhai and deep fry the kofta over medium heat until

12

Butter

30 gm

golden brown. Transfer to a serving dish.

13

Cream

60 ml

14

Groundnut oil to fry

500 ml

Heat gravy in a heavy buttomed-pan, bring to boil.

THE STUFFING

TO SERVE

Cashewnuts

16

Pour the piping hot gravy over the kofta, garnish with malai and the remaining

Raisins

16

coriander. Serve with an Indian bread of your choice or rice.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by