Recipe of cooking Afghani malai kofta

Afghani Malai Kofta:

Ingredients for Koftas:

• 2 cups paneer (Indian cottage cheese), grated
• 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/4 teaspoon cardamom powder
• Salt to taste
• Oil for deep frying

Ingredients for Gravy:

• 2 tablespoons ghee or vegetable oil
• 1 large onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 cup tomato puree
• 1/2 cup cashew paste (soaked cashews blended with water)
• 1/4 cup fresh cream
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Chopped cilantro for garnish

Instructions:

1. In a large bowl, combine grated paneer, all-purpose flour, cornstarch, ginger paste, garlic paste, cardamom powder, and salt. Mix well to form a smooth and firm dough.

2. Divide the dough into small portions and shape them into round balls to make koftas.

3. Heat oil in a deep pan or kadai over medium heat. Deep fry the koftas until they turn golden brown. Remove and drain on a paper towel to remove excess oil.

4. In a separate pan, heat ghee or vegetable oil over medium heat. Add chopped onions and sauté until golden brown.

5. Add ginger paste and garlic paste to the pan. Sauté for a minute until the raw smell disappears.

6. Add tomato puree and cook for 2-3 minutes until the oil separates from the mixture.

7. Add cashew paste, fresh cream, garam masala, turmeric powder, red chili powder, and salt. Stir well and cook for another 2-3 minutes.

8. Gradually add water to adjust the consistency of the gravy. Simmer for 5-7 minutes until the gravy thickens slightly.

9. Gently add the fried koftas to the gravy and cook for another 2-3 minutes, allowing the koftas to absorb the flavors.

10. Remove from heat and garnish with chopped cilantro.

Your Afghani Malai Kofta is now ready to be served! It pairs well with naan, roti, or rice. Enjoy!