Cottage cheese (paneer) 150 grams
Potato boiled and mashed 100 Gms
Onion 100 gms
Yoghurt, beaten 1/4 cup
Melon seeds (magaz) paste 2 tablespoons
Poppy seeds (khuskhus0 paste 1 teaspoon
Ginger, paste and chopped 1 teaspoon each
Green chilley chopped and paste 1 teaspoon each
Green coriander chopped 1 tea spoon
Garlic paste 1 teaspoon
Kasuri methi powder ¼ teas spoon
Lemon juice 1 tea spoon
Green cardamoms 2 nos
Whole spices 02 Gms
Salt to taste
Oil 1 tablespoon + for deep-frying
Butter 30 gm
Green cardamom powder 1/4 teaspoon
Coriander powder 1 table spoon
Garam masala powder ¼ tea spoon
Refined flour (maida) 2 teaspoons
White pepper powder ½ tea spoon
Milk ¼ cup
Fresh cream 2 tablespoons
Khova, grated 20 Gms
Dry fruit, juliennes 20 Gms
Grate cottage cheese add mashed potato, ginger chopped, green chilley chopped, chopped green coriander, garam masala powder, kasuri methi powder, lemon juice and mix it properly. Roll it in small cylinder shape and dip into a thin batter of refined flour and white pepper powder and deep fry it in hot oil till golden brown in colour. Take it out and keep it on an absorbent paper.
Now it’s time to prepare the white gravy boil onions with whole spice and green chilley. Discard the whole spice and make a fine puree. Heat oil and butter in a pan add whole spice and green cardamom. Add white onion paste ginger garlic paste and sauté it well up to raw flavor goes off. Mix coriander powder, garam masala powder and kasuri methi powder. Now add yoghurt, salt and cook it for some time. Then add melon seed paste, broken cashew paste and poppy seed paste add some hot stock also to avoid sticking. Now add milk fresh cream cook it for some time. Finish with green cardamom powder ½ amounts of khova and dry fruit.
Arrange malai khofta’s in a dish pour hot gravy onto it. Garnish with fresh cream, khova and dry fruit.
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