Mughlai Malai Kofta Recipe

Mughlai Malai Kofta simply yummy in taste. Mughlai Malai Kofta gets it taste from potatoes mixed with corn flour and paneer. Mughlai Malai Kofta is adored by vegetarian food lovers.
Mughlai Malai Kofta picture

Summary

Difficulty LevelEasyCuisine
CourseMethod

Ingredients

 Potatoes1
 Cornflour2 Tablespoon
 Salt1 Teaspoon
 Paneer4 Tablespoon
 Thick cream4 Tablespoon
 Nuts2 Tablespoon
 Raisins1 Tablespoon
 Green chilies1
 Coriander powder1⁄4 Tablespoon
 Cumin powder1⁄4 Tablespoon
 Red chili powder To Taste
 Coriander leaves2 Teaspoon
 Garam masala powder2 Tablespoon
 Vegetable oil2 Cup (32 tbs) (Used For Frying The Koftas)
 Salt To Taste
 Onion paste1⁄2 Cup (8 tbs)
 Garlic ginger paste2 Teaspoon
 Tomato1 Cup (16 tbs)
 Garam masala powder1 Teaspoon
 Coriander powder1 Teaspoon
 Cumin powder1 Teaspoon
 Cashew nuts2 Tablespoon
 Thick cream2 Tablespoon
 Sugar1 Teaspoon
 Vegetable oil2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5515 Calories from Fat 4811

% Daily Value*

Total Fat 544 g837.1%

Saturated Fat 87.4 g437.2%

Trans Fat 0 g

Cholesterol 129.3 mg

Sodium 4124.2 mg171.8%

Total Carbohydrates 149 g49.6%

Dietary Fiber 17 g68.1%

Sugars 32.2 g

Protein 37 g73.8%

Vitamin A 89.8% Vitamin C 168.3%

Calcium 78.6% Iron 45.3%

*Based on a 2000 Calorie diet

Directions

Boil, peel and mash the potatoes.
Add 2 tbsp cornflour and salt as per taste.
Make a paste with all the other ingredients, for the stuffing.
Make 3" patties with the potatoes and stuff with paneer mixture.
Roll into smooth balls.
Fry koftas till golden brown and set aside.
In hot oil fry onions and ginger and garlic till light brown.
Add the tomatoes and coriander/cumin powder, chilly powder and turmeric powder.
Add the sugar and the ground cashew nuts.
Add cream to help gravy thicken.
Just before serving put koftas on a serving dish and pour hot gravy over it.
Do not allow koftas to sit in the gravy or they will break apart.
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