Malai Kofta

Preparation time: 15mins

Cooking time: 25-30mins
Serves:4-5 people                              

Ingredients:

For the gravy;

Basic punjabi white gravy-2 cups
oil-1 tbsp
butter-1 tbsp
jeera(cumin)-1 tsp
onion(finely chopped)-1 medium size
ginger(grated)-1/2 tsp
garlic(grated)-1 tsp
green chillies(finely chopped)-1 tbsp
dhania jeera powder-1/2 tsp
garam masala-1/2 tsp
turmeric powder(haldi)-1/2 tsp
coriander(cilantro) finely chopped-1/2 cup
fresh cream-2 tbsp
salt to taste

For the kofta;

paneer(cottage cheese)grated-1/2cup
boiled potatoes, grated- 2 medium size potatoes
cashewnuts, finely chopped-2 tbsp
raisins-2 tbsp
coriander(cilantro), very finely chopped-2 tbsp
green chillies, finely chopped-1/2 tsp
sugar-1/2 tsp
salt to taste

Method:

For the gravy;

1.Heat oil in a pan, then add butter in it and heat the butter.

2.Then add onions and fry the onions for 1 min.

3. When the onions turn golden brown, then add jeera(cumin), ginger, green chillies and garlic and saute it for 2 mins on medium flame.

4.When the whole masalas get cooked, add the basic punjabi white gravy, turmeric powder, dhania jeera powder, salt and water and mix them properly.

5.Cook the gravy on medium to low flame till oil starts separating from the gravy.

6.When the gravy is done switch off the gas and now start preparing the koftas.

For the kofta;

1. In a bowl, take grated paneer, grated potatoes, cashewnuts, raisins, coriander leaves,green chillies, salt and sugar. Mix all these ingredients properly.

2.Now apply oil on your palms and make small dumplings that is koftas from the above mixture.

3.Heat oil in a frying pan at medium to high flame. When the oil becomes hot, deep fry the koftas till they are golden brown in colour.

4. At the time of serving, heat the malai kofta gravy on medium flame, when the gravy starts bubbling or separating oil, then add the koftas, fresh cream and chopped coriander and switch off the gas.

Serve this mouth watering gravy with naan, roti or chapati.

methialoo video

DUM ALOO RECIPE

              

Ingredients for dhum aloo:

900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg  

How to make kashmiri dum aloo:

• Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
• Dry the potatoes on a cloth and heat the ghee or oil.
• Deep fry the potatoes until golden brown. Drain and set aside.
• Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
• Grind the paste ingredients to a fairly smooth paste and stir into the onions.
• Cook for 10 minutes. Stir in the tomato puree, curd and salt.
• Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
• Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

ALOO METHI RECIPE

           Ingredients:

1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
2-3 medium peeled and cut into small pieces aloo (potatoes)
1 medium tomato (chopped)
1-2 flakes of garlic (crushed)
Salt To Taste
1/4th tsp turmeric powder
Red chili powder to taste
1/2 tsp cumin seeds (jeera)
2-3 whole dry red chilies
2-3 tbsp vegetable oil 

Preparation:

• Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.
• When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment.
• Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.
• Add methi and cook on a medium flame till done and till water is fully absorbed.
• Serve the aloo methi hot with chapati or paratha.

ALOO DAHI WALE RECIPE

    Ingredients:

500gm aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
a pinch asafoetida
1 tsp cumin seeds
1/2 tsp garam masala
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped 

Preparation:

• Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
• Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
• Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
• Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
• Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
• Serve aloo dahi wale hot, garnished with coriander leaves.