Malai Kofta | बेहतरीन मलाई कोफ़्ता मेथी के साथ | No Fail perfect Malai Kofta | Chef Ranveer Brar

fresh cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess

cashew nuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar texture at a lower cost

ground chicken

🥗Healthier: ground turkey

💰Cheaper: chicken thighs

Ground turkey is leaner, while chicken thighs are often cheaper than breast.

Take cottage cheese and put it in a bowl.

Add corn kernels to the cottage cheese.

Soak fenugreek leaves in salt water to reduce bitterness, then squeeze out the water.

Add butter to the mixture.

Add ginger garlic paste to the bowl.

Blend the mixture into a paste.

In a separate pan, heat clarified butter and oil.

Add cloves, green cardamom, and black peppercorns to the hot oil.

Add one medium to large onion and sauté until translucent.

Add four large tomatoes and ginger garlic paste to the pan.

Season with salt, turmeric powder, and degi red chili powder; sauté until the mixture is cooked and the ginger-garlic paste is not raw.

Add around 10-12 cashew nuts to the mixture and cook until soft.

Blend the tomato and cashew mixture to make the gravy.

Add arrowroot or cornstarch to the kofta mixture for binding.

Add semolina to the kofta mixture and let it rest for 5-7 minutes.

Heat oil for frying the kofta.

Blend the gravy and bring it back to a boil for at least 10 minutes.

Shape the kofta mixture into small balls, greasing hands with oil.

Fry a small trial kofta first to test the mixture's consistency.

Fry the kofta balls until golden brown, then drain on paper towels.

Add cream to the gravy before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens