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How to Cook Malai Kofta Jan 7th 2013, 02:00 Malai Kofta is a popular dish consisting of cheese balls afloat some very tasty spicy gravy. This dish is best served warm, accompanied by either a naan or tandoori roti. Servings: 4 Edit Ingredients Kofta: - 8 oz (225g) ricotta cheese
- 2 potatoes, mashed
- 1/2 tsp salt
- 1/4 tsp garam masala
- 1 tbsp powdered milk
- 1 1/2 tbsp corn flour
- 1 tbsp flour
- Additional flour for rolling
- 2 cups oil
Gravy: - 1 cup Masala
- 2 1/4 cup water
- 1/2 pint heavy cream
- 1/2 tsp salt
- 1/4 tsp red chili powder
- 1/4 tsp garam masala
- 1 tsp sugar
- 2 tbsp chopped coriander
Bread: Making the Kofta - Strain the water from the ricotta cheese. This may take a few hours, so prepare enough in advance.
- Mix the ricotta cheese. Mix it with all of the ingredients specified in the kofta section of the ingredients list above, except for the oil and additional flour for rolling.
- Shape the mixture into balls. Roll them in about 3 tbsp. of flour.
- Heat the oil in a deep frying pan. Heat until the consistency of the oil is similar to that of water. Fry 3 or 4 balls at a time until they are a golden brown. Remove and place on kitchen paper to soak up some of the fat.
Gravy - Combine the masala and water in a pan. Cook at medium high heat.
- Add the remaining ingredients. When the masala mixture begins to boil, stir in the rest of the ingredients specified in the gravy section of the ingredients list, except for the chopped coriander.
- Stir the mixture. Then reduce the heat to low and cook for 10 minutes. Add the koftas (cheese balls) and turn off the heat.
- Garnish the dish. Sprinkle with the chopped coriander. Serve with boiled rice and the bread of choice.
Edit Things You'll Need - Cheese cloth and strainer (for straining ricotta)
- Deep frying pan
- Wooden or metal spoon for stirring
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