Malai Kofta

About Malai Kofta

Ingredients

• Raw bananas, boiled, peeled and mashed 1 cup
• Cottage cheese (paneer), crumbled 150 gms
• Carrots, grated 1 cup
• Green chillies, chopped 1 to 2
• Raisins (kishmish) 1 tsp
• Turmeric powder 2 tsps
• Garlic, chopped 1 tsp
• Ginger, chopped 2 tsps
• Salt to taste
• Coriander powder 2 tsps
• Tomatoes, chopped 1 cup
• Onions, chopped 1 cup
• Cashewnuts 8 to 10
• Red chilli powder 1 tsp
• Olive oil 1 tbsp
• Cumin seeds 1 tsp
• Fenugreek seeds (methi dana) ½ tsp
• Sugar 1 tsp
• Milk ½ cup

How to Make Malai Kofta (Stepwise Photos)

Method

1. Preheat the air fryer to200 ºC.
2. Take raw bananas, cottage cheese, carrots, green chillies, raisins, 1 tsp turmeric powder, garlic, 1 tsp ginger, salt and coriander powder in a bowl and mix well. Divide them into equal portions and shape them into balls. Put them into the preheated air fryer and cook for 15 minutes.
3. Meanwhile to make the gravy, put tomatoes, onions, cashewnuts, remaining turmeric powder, red chilli powder, remaining ginger and salt in a mixer jar and grind into a puree.
4. Heat olive oil in a non-stick pan, add cumin seeds and fenugreek seeds and saute till fragrant.
5. Add the puree, sugar and milk and bring it to boil. Reduce heat and cook till the mixture is well cooked and smooth.
6. Transfer the gravy into a serving bowl, add the koftas and serve hot.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps