Mushroom Malai Kofta
Mushroom Malai Kofta: A Creamy Delight
Intro
Okay, so you wanna make Mushroom Malai Kofta? Cool! This is a vegetarian twist on the classic Indian dish. It’s basically these soft, creamy koftas (little balls) made with mushrooms, cooked in a rich tomato-based gravy. Let’s get started!
Ingredients
For the Kofta:
Mushrooms, finely choppedPaneer, gratedPotatoes, boiled and mashedGreen chilies, finely choppedCoriander powderCumin powderGaram masalaSaltBreadcrumbsMilkFor the Gravy:
Onion, finely choppedTomato, pureedGinger-garlic pasteGreen chilies, finely choppedCashew pasteRed chili powderCoriander powderCumin powderGaram masalaTurmeric powderSaltCreamButter Instructions
Making the Kofta:1. Mix it up: Combine the chopped mushrooms, grated paneer, mashed potatoes, green chilies, coriander powder, cumin powder, garam masala, salt, and breadcrumbs in a bowl. Mix everything together really well until it forms a dough-like consistency.
2. Add moisture: If the mixture is too dry, add a little milk to bind it together.
3. Shape it: Take small portions of the mixture and roll them into round balls. These are your koftas!
4. Fry ’em up: Heat oil in a pan and fry the koftas until golden brown on all sides.
Making the Gravy:1. Sauté the aromatics: Heat some oil in a pan and add the chopped onion. Sauté until golden brown.
2. Add the spices: Add ginger-garlic paste, green chilies, and sauté for a few seconds.
3. Tomato time: Add the tomato puree, red chili powder, coriander powder, cumin powder, garam masala, turmeric powder, and salt. Cook until the oil separates from the masala.
4. Creamy touch: Add the cashew paste and cook for a minute.
5. Smooth it out: Blend the gravy to a smooth consistency.
6. Simmer time: Return the gravy to the pan, add some water, and let it simmer for a few minutes.
7. Richness: Stir in the cream and butter for a richer flavor.
Combining it All:1. Gently place: Carefully add the fried koftas to the gravy.
2. Simmer and serve: Let it simmer for a few minutes so the flavors blend together.
3. Garnish: Serve hot with naan or rice.
Tips: For a richer flavor, soak cashews in water for an hour before making the cashew paste.
You can adjust the spice level according to your taste.Serve with a dollop of fresh cream for extra richness.And there you have it! Your very own Mushroom Malai Kofta. Enjoy!
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