![]() But with proper planning and preparing ahead it is easy to make. Many people feel making malai kofta at home is a very difficult task. Onions and cashews impart natural sweetness while tomatoes lend a tang and spices infuse the best aromas to the gravy. My recipe is much simpler and makes use of tomatoes too as it makes a super perfect and delicious gravy similar to the paneer butter masala. But in general a paste made with boiled onions, cashews and sometimes poppy seeds is used to make the white gravy. For a healthier option you may bake or air fry them.Įvery restaurant has a different formula to make their kofta gravy. This mixture is shaped to small balls and deep fried. The paneer kofta are made with mix of mashed/grated boiled potatoes, crumbled paneer, corn starch, spices and herbs. The gravy is super delicious, brimming with flavor and absolutely finger-licking good. The paneer koftas are crisp on the outside with a soft and mouth-melting light texture inside. This malai kofta is a delight for all your senses! It smells great, looks fantastic and tastes the best. The key difference between the 2 is the use of tomatoes and spices like red chilli powder and turmeric. The first being the Mughlai style that’s white in color and the other is the koftas in Orange gravy. There are 2 kinds of Malai kofta served in Indian restaurants. ![]() There are also many other vegetarian versions like lauki kofta (bottle gourd kofta), mixed vegetable kofta and raw banana koftas. In India, the vegetarian version known as Malai kofta is hugely popular in the restaurants.
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