Top most popular recipe Party Style Mutton Kalimirch Malai Kofta | #recipevideos. #cookingvideos
Recipe Information
Makhmali Malai Kofta
Cultural Context
Makhmali Malai Kofta is a rich and creamy dish hailing from North India, often served during festive occasions and celebrations. The koftas, made from paneer and potatoes, are deep-fried and then simmered in a luxurious gravy of cream and spices, making it a favorite at weddings and special gatherings. This dish showcases the Indian culinary tradition of transforming simple ingredients into an indulgent meal. Today, variations of Malai Kofta can be found in Indian restaurants worldwide, each chef adding their unique twist to this classic.
cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and suitable for vegans
Take 250 grams of mutton mince and wash it well, then dry it thoroughly.
Add 2-3 green chilies, a little mint, a little coriander, and 1 small onion (roughly chopped) to the mutton.
Add 0.5 teaspoon salt, 1 tablespoon roasted chickpea flour, and 1 tablespoon black pepper powder to the mixture and mix well.
Add 1 tablespoon ghee to the mixture and form 10-12 koftas.
In a pan, heat 2 tablespoons of oil and add 1 medium-sized onion and 2 green chilies.
Add 8-10 cashews and 4 melon seeds to the pan and sauté them.
Cover the pan and cook for 2 minutes, then let it cool down.
Once cooled, blend the mixture into a smooth paste.
In the same pan, add a little more oil, a piece of cinnamon, 2 green cardamoms, and 2 dried red chilies.
After half a minute, add ginger-garlic paste and sauté for 1-2 minutes while stirring.
Add the prepared paste to the pan and mix well.
Add a pinch of turmeric powder, 1 tablespoon coriander powder, 1 tablespoon salt, and 1 tablespoon black pepper powder to the pan and cover it.
Cook for 2-3 minutes, stirring occasionally to prevent sticking due to the cashews.
Gradually add about 1 cup of hot water and bring it to a boil.
Once boiling, reduce the flame and add the koftas to the pan.
Cover and cook for 2-3 minutes without stirring to prevent the koftas from breaking.
After 2-3 minutes, gently stir the koftas and cover again.
Cook for 12-15 minutes until the koftas are cooked through.
If desired, add 1 cup of fresh cream to the gravy (this is optional).
Stir in 1 cup of black pepper powder and mix well.
Garnish with chopped coriander leaves and serve in a bowl.
Cooking Techniques
Equipment Needed
Spice Level:
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