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Malai Kofta is a dish that needs no introduction. Deep-fried potato and paneer balls (koftas) are dipped in creamy spiced velvety smooth curry.
It's the ultimate indulgence, and it goes perfectly with garlic naan.
This dish is divided into two parts-
The Kofta: In several Asian countries, kofta refers to any round ball made of meats and vegetables.
They are similar to meatballs. Many koftas in India are made with vegetables and spices and deep fried.
This malai kofta's kofta is made with paneer, potato, ginger, cilantro, nuts, and raisins. To enhance the kofta's flavour, I added some cardamom and white pepper powder.
Cornstarch is also added to the kofta in this recipe. It binds the koftas, preventing them from disintegrating in the hot oil.
The Gravy/Curry: The koftas are served with creamy gravy that serves as the dish's foundation. It contains onion, tomatoes, cashews, ginger, garlic, and a variety of whole spices. The gravy is silky smooth, lightly sweetened, and primarily spiced with whole spices such as cardamom, cinnamon, cloves, and so on. To make it rich and creamy, cream and butter are added.
What's so special about it?
This is a meal fit for a king, in a literal sense. Malai Kofta is a type of Mughlai cuisine, which developed in royal kitchens during the Mughal era in India. Mughlai cuisine uses rich ingredients such as nuts, cream, butter, and dried fruit. Malai Kofta is typically made with "malai," which refers to heavy cream, and koftas, which are deep-fried vegetarian "meatballs." I use the cream from a can of refrigerated coconut milk in this recipe.
The koftas are made with mashed vegetables, sweet potatoes, and cashews that have been chopped. The cashews add texture to the meatballs, which complements the dish's creaminess. Serve this with naan, roti, or paratha.
Tempted yet? We serve the yummiest Malai Kofta in Silvassa. Book a table now and come to satiate your hunger!