This kurma is quite a different recipe from usual Malai Kofta. This tastes excellent with Chapathi and Poori. This can also be served very well with any rice variety and other Indian breads.
For Kofta :
1. Paneer - 1 Cup (Grated)
2. Potato - 1 (Boiled)
3. Cornflour - 1 tbs
4. Garam Masala - 1 tsp
5. Cashewnut - 1 tbs (Broken)
6. Salt - 1/2 tsp
7. Oil - For Deep frying
Combine all the above ingredients except oil. Make small balls. Heat oil and deep fry the koftas till golden brown. Drain excess oil by placing in a kitchen towel. Keep aside.
For Kurma :
1. Onion - 1/2 Cup (Finely Chopped)
2. Tomato - 1 Chopped
3. Ginger-Garlic paste - 1 tsp
4. Green Chilly - 1 or Adjust to your taste
5. Garam Masala - 1 tsp
6. Red Chilly Powder - 1/2 tsp
7. Turmeric Powder - 1/4 tsp
8. Milk - 1 Cup
9. Coconut - 1 tbs (Grated)
10. Fennel seeds - 1/2 tsp
11. Cashewnut - 2
12. Salt - Needed Qty
13. Coriander - Small Qty
For Tempering :
1. Ghee - 1 tsp
2. Fennel Seeds - 1/2 tsp
3. Cumin Seeds - 1/2 tsp
1. Grind coconut, green chilly,fennel seeds and cashewnuts to a fine paste. Keep aside.
2. Take oil in a pan. Add onion and saute till it turns transparent.
3. Add ginger-garlic paste and saute till the raw smell is gone.
4. Add tomato and saute for a while and then turmeric powder, red chilly powder, salt and garam masala. Combine the ingredients well.
5. Add a little water and allow the contents to boil for few minutes.
6. Now, add milk and let the contents boil.
7. Add ground coconut mixture and simmer the stove.
8. When the contents starts to thicken, temper with cumin and fennel seeds.
9. Switch off the stove. Add koftas. Garnish with Coriander.
10. Serve immediately.
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