Malai Kofta
A deliciously rich and creamy Malai Kofta served with aromatic and fluffy Tilda Pure Basmati rice. Courtesy of Dipna Anand.
- Time: 30 min
- Servings: 4
Source: Tilda Rice New Zealand
Ingredients
- Kofta Balls
- medium potatoes, boiled and grated
- paneer, grated
- bottle gourd , peeled and grated
- tablespoons gram flour
- teaspoon salt
- teaspoon red chilli powder or to taste
- garam masala
- teaspoon cumin powder
- tablespoons plain flour
- tablespoons vegetable oil, optional to moisten hands for kofta making
- Kofta Sauce
- medium onion, finely chopped
- plum peeled tomatoes, puréed
- double cream and a little for garnish
- tablespoons vegetable oil
- tablespoons ginger and garlic paste
- birds eye green chillies, made into a paste
- teaspoons salt
- teaspoons cumin seeds
- teaspoons turmeric powder
- teaspoon red chilli powder
- teaspoon garam masala
- teaspoon green cardamom powder
- tablespoon dried fenugreek leaves
- teaspoon anardana powder
- water
- tablespoons fresh chopped coriander, save a little for garnish
- pouch of Tilda Pure Basmati Rice