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Cheese Kofta In Creamy Sauce Or Malai Kofta

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Rating 5/5.0
 
Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 30-40 min
How to serve: Hot    

Cheese Kofta In Creamy Sauce Or Malai Kofta recipe by Nazia Nazar at DesiRecipes.com.
Spicy Cottage Cheese Potato Dumplings) served in Creamy, Delicious and Spicy Sauce is surely a wonderful entree for any occasion.


Ingredients
CornClick to find more about Corn flour
50 gms Flour
500 gms Cheese
1 tsp ground Cumin
2 Eggs lightly beaten
SaltClick to find more about Salt according to taste
Vegetable Oil, for shallow frying
1 cup chopped Coriander leavesClick to find more about Coriander leaves
500 gms Potatoes, boiled, mashed
Creamy TomatoClick to find more about Tomato Sauce:
2 tbsp GheeClick to find more about Ghee
250 ml Water
300 ml Cream

1 tsp ground Cumin
2 tsps Garam Masala
SaltClick to find more about Salt according to taste
1 tsp Coriander leavesClick to find more about Coriander leaves
2 tbsp grated fresh GingerClick to find more about Ginger
4 pods of GarlicClick to find more about Garlic, chopped
1 tsp ground sweet Paprika
2 medium Onions, chopped
150 gms Cashews, toasted, chopped
1 kg Tomatoes, peeled, seeded, chopped


Preparation
For creamy tomatoClick to find more about tomato sauce:
Heat gheeClick to find more about ghee in large pan, cook onions, stirring, until browned lightly.
Add garlicClick to find more about garlic, gingerClick to find more about ginger and all spices and cook, stirring, until fragrant.
Add tomatoes, nuts and water; boil then immediately simmer, uncovered, for about 20 minutes or until mixture is slightly thickened.
Blend or process tomatoClick to find more about tomato mixture until pureed. Just before serving, return to pan add cream and saltClick to find more about salt, stir until just heated through.
For kofta:
Combine mashed potatoes, cheese, eggs, flour, coriander leavesClick to find more about coriander leaves, cumin and saltClick to find more about salt in medium bowl, refrigerate for about 30 minutes or until firm.
Shape the rounded tablespoon of mixture into kofta shapes.
Just before cooking, toss Kofta in cornClick to find more about corn flour, shake away excess cornClick to find more about corn flour.
Shallow fry in hot oil, in batches, until browned lightly; drain on absorbent paper. Serve immediately with creamy tomatoClick to find more about tomato sauce.



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