This srecipe of malai kofta uses minimum ghee or butter or oil to cook but gives a taste similar to that of a restaurant dish.
Vegetable Curry Recipes
Recipe type: Low fat, cholesterol free
Preparation time: 45 minute
Ingredients:
For Kofta:
- Reduced fat paneer (Cheese), 100 g, meshed
- Potatoes 5 medium size, steamed or baked and smashed.
- Onion, 1 chopped
- Green peas, 1 Tbsp
- Raisins 1/2 Tbsp
- Green chillies, 5 finely chopped
- Ginger root, 1 inch crushed
- Coriander leaves, 1/2 Tbsp chopped
- Lime/lemon juice, fresh, 2 tsp
- Red chilli powder, 1/2 tsp
- Salt to taste
For Gravy:
- Skim Cream, 125 g
- Reduced fat Paneer (Cheese), 50 g, meshed
- Skim milk 100g
- Onion, 1 chopped
- Ginger root, 1 inch crushed
- Garlic, 2-3 cloves crushed
- Coriander leaves, 1/2 Tbsp chopped
- Skim yogurt, 1/2 cup
Spices:
Spices for Gravy:
- Red chilli powder, 1 tsp
- Garam masala, 1 tsp
- Coriander powder, 1 tsp
- Turmeric powder, 1/2 tsp
- Cumin seeds, 1/2 tsp
- Cardamom pods, 2, remove shell.
- Salt to taste
- Canola oil, 1 Tbsp
For Garnishing:
- Reduced fat Paneer, 1 Tbsp grated
- Chopped Coriander leaves, 1/2 Tbsp chopped.
- Skim cream, 1/2 Tbsp
Preparation
- Kofta
Mix together all the ingredients except raisins.
Make small balls (kofta) putting 2-3 raisins in the center.
Put the kofta in an oven, preheated to a temperature of 150 deg C for 3-5 minutes.
- Gravy
- In a bowl take yogurt and mix well all the spices and keep aside.
- Mix the remaining gravy ingredients (except coriander leaves) in a grinder and
grind to a paste.
- Heat a non-stick skillet and add oil. When the oil becomes hot, add yogurt-spices paste
and fry on medium heat with stirring till a mesh type texture results and the oil separates out, about 5 minutes. Add the paste of previous step and fry for 5-7 minutes, stirring well. Add 1.5 cups water and simmer for 10
minutes. Mix chopped coriander leaves.
- Place the koftas in a bowl and pour gravy over them.
- Garnish malai kofta with some paneer and chopped coriander.