Monday, 10 March 2014

Maalia Kofta

This recipe is from The Dhabas of Amritsar , a gem of a book that has recipes straight from some of Amritsars most famous dhabas ,The photography is superb as it captures not just the dish , but the general essence of the place. This book is by Yashbir Sharma.You must use Desi Ghee if you can.
This recipe is from Bharwan da Dhaba and is mildly spiced.
500 Grams Boiled & Peeled Potatoes.
75 Grams Arrawroot.
100 Grams Khoya.
150 Grams Paneer.
1 Teaspoon Red Chili Powder.
1/2 Teaspoon Elachi Powder.
25 Grams Cashew Nuts - Chop in pieces.
Mix all the ingredients , make a sample kofta , deep fry in hot oil till light brown. Taste , adjust flavors and make the rest of the koftas.Set aside.
2 Tablespoons Desi Ghee.
5 Medium Onions Thinly Sliced.
Ginger Garlic Paste - 1" Ginger & 12 Cloves Garlic ( I used more ).
75 Grams Cashew Nuts - Soak in hot water for 10 minutes then puree .
400 Grams Tomatoes - Pureed.
1 Teaspoon Haldi.
1 Teaspoon Red Chili Powder.
4 Tablespoons Cream.
1/2 Teaspoon Sugar.
Fresh Dhania Chopped
Heat ghee , fry onions till translucent.
Add ginger garlic paste , fry 1 minute or so.
Add tomato puree cook 3-4 minutes ( I cooked covered )
Add the rest except for cream and cook 3-4 minutes.
Add one glass water and cook covered for 7-8 minutes.
Add Cream
Adjust flavors  and add koftas along with the green dhania .
This came out super delicious .

1 comment:

  1. Hi Mr. Sikand....Thank you for hosting such a wonderful blog. I have shared this link with numerous friends here in Canada and we have to thank you for the tasty meals we put on our tables with the minimum of fuss. My day starts with logging into your website to see if you have any new postings that will make my day!
    Can I substitute paneer for khoya in this particular recipe?