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Angoori malai kofta

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Angoori malai kofta
Angoori Malai Kofta , Dish, Antique Bazaar restaurant, Four Points by Sheraton, Khalid bin WalId Street, Bur Dubai on Wednesday 08, October 2014. K.T Photo by Juidin Bernarrd

Published: Thu 1 Oct 2015, 5:46 PM

Serves: 4
Ingredients
For the kotfta:
. 500 gm paneer
. 10 gm ginger
. 4 gm green chilli
. 5 gm coriander leaves
. 3 gm salt
. 2 gm garam masala
For filling:
. 80 gm paneer
. 20 gm coriander leaves
. 10 gm ginger
. 5 gm cumin seeds
. 15 gm raisins
. 2 gm salt
. A pinch of saffron
. Oil refined, for frying
For gravy:
. 500 gm red onion
. 200 gm tomato
. 25 ml refined oil
. 10 gm ginger paste
. 10 gm garlic paste
. 2 gm turmeric
. 6 gm red chilli powder
. 8 gm coriander powder
. 4 gm cumin powder
. 15 ml cream
. 3 gm salt
Method
Grate the paneer for the kofta and mash it well. Add salt and other ingredients. Mix well and make dumplings of equal size. Deep-fry until golden brown in colour.
Mix all the ingredients for the filling together and stuff the koftas.
For the gravy, boil the onion and make a paste; purée the tomatoes.
Heat the oil, add onion paste and fry to a light brown colour.
Add ginger and garlic paste along with all the powdered spices.
Mix well, bring to the boil and simmer for 5 minutes.
Add the tomato purée. Bring to the boil and simmer for another 30 minutes.
Add the cream and stir well.
Add the fried koftas and cook for another 2-3 minutes. Season to taste.
Serve hot, garnished with freshly chopped coriander leaves and a drizzle of cream.

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Munna Singh Bisht,Sous chef, Antique Bazaar, Four Points by Sheraton, Bur Duba
Munna Singh Bisht,Sous chef, Antique Bazaar, Four Points by Sheraton, Bur Duba


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