How to make Malai Kofta

How to make Malai Kofta

Malai Kofta

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.

Tips

1.You can keep the basic white gravy stored in your refrigerator for one week and use it when needed to make malai kofta. You can add additional sugar to make malai kofta little more sweet because the white gravy already has sugar in it.

2.In any dish, where we are using both oil and butter, we should always add oil first and then butter so that the butter doesn’t burn.

3.You should always add fresh cream at the end because cream doesn’t need to be cooked or else it will change the taste.

4.Always grate the paneer and potatoes for the koftas so that no lumps are there and the koftas wont separate at the time of frying.

5.To boil the potatoes for any pattie, kofta or cutlet, take raw potatoes and put it in cooker box covered completely with water. Do not cut the potatoes in 2 pieces because that makes the potatoes sticky. Boil the potatoes on high flame for 2 whistles and then on medium flame for 4 whistles. This way the koftas will never break at the time of frying.

6. Chop the coriander very finely for the koftas or else it will come out from the koftas at the time of frying.

7. If the koftas break at the time of frying, then simply add little rice flour to the koftas and then it wont break and the koftas will become crispy also. Do not add cornflour or maida because it will make the koftas sticky.

8. Always fry potato koftas on medium to high flame and not on low flame because the koftas will break on low flame since potatoes need high temperature for frying.

How to make Chole (Punjabi Chole)

How to make Chole (Punjabi Chole)

Preparation time: 10mins
Cooking time: 20 mins
Serves: 2-3 people

Ingredients:
1 cup Chickpeas (Chole chana)
1 small Red Onion(chopped)
2 cloves Garlic
1″piece Ginger
1 Tomato (finely chopped)
1 no.big Cardamom
1 small stick Cinnamon
2 Cloves
1 Bay leaf
1 piece big elaichi (bada elaichi or elcha)
1 tsp cumin seeds(jeera)
1/2 tsp Turmeric powder.
1 tsp. Red Chilli powder.
1 tsp. Garam Masala powder.
2 tsp. Chole Masala powder.
1/2 tsp Dry mango powder(amchur)
Green Coriander 2 tbsp finely chopped
Salt to taste
2 tbsp Oil

Method :
1.Wash & soak chole overnight. Boil it with salt in cooker for approximately 20 minutes or 7-8 whistles.
2.Heat oil in a pan. Add chopped onions and saute it. When onions become golden brown, add cardamom, cinnamom, cloves, bay leaf, jeera, ginger and garlic. Cook it for 1 min on low flame
3.Then add chopped tomatoes, turmeric, red chilli powder, garam masala, chole masala and fry till tomatoes become soft and it leaves the oil.
4.When tomatoes become soft, add 1 cup water, cover with lid and cook for 10 mins on medium flame.
5.After 10 mins, add boiled chole along with its water, salt, amchur, coriander and cook for another 10 mins.

Serve it with puri or bhatura or any way you like.

Tips :
1.Punjabi chole are generally thick but if you want to make it thin it’s up to you.
2.Simmer the chole on low to medium flame so that all the masala’s blend well.

How to make Methi Mutter Malai.

How to make Methi Mutter Malai.

How to Make Methi Mutter Malai

How to Make Methi Mutter Malai

Prep time: 10 mins

Cook time: 15-20 mins

Serves: 4 people

Ingredients:

1 cup methi (fenugreek) leaves

2 cups boiled green peas

½ cup chopped onions

2-3 green chillies

1 clove garlic

1 tbsp chopped ginger

1 piece clove

1 small cinnamon

1 piece cardamom(elaichi)

2 tsp oil or ghee

½ tsp black pepper powder

1 ½ tsp sugar

salt to taste

cream (malai)for garnishing(optional)

For the white Sauce:

1 Tbsp butter

1 Tbsp maida

1 Cup milk

Method:

How to make white sauce:

1. Take butter in a pan and heat it.

2. Add maida and roast it in butter on low flame till some time. Make sure that maida doesnt turn brown.

3. Then switch off the gas and add milk and keep on stirring continuously till it becomes little thick. You can use a blender to mix the maida and milk to avoid lumps.

How to make methi mutter gravy:

  1. Take onion, garlic, green chillies, ginger, clove, cardamom, and cinnamon in a mixer and grind it into a smooth paste.
  2. Take oil or ghee in a pan and heat it.
  3. Add the above paste in the pan and cook till oil starts separating.
  4. Then add finely chopped methi to the paste, salt and cook till the methi becomes soft. Do not cover with lid.
  5. After the methi is cooked, add white sauce, boiled peas, black pepper powder and sugar.
  6. Cook on low flame till the gravy starts bubbling and the white sauce becomes thick.
  7. Switch off the gas,put some cream and mix it properly.

Serve hot and enjoy!

Tips:

  1. At the time of serving, if the gravy needs to be made hot once again, then add little milk and heat it.
  2. The gravy can also be garnished with grated cheese.
  3. While making the white sauce, we can add cooked methi and churn it to get green colour to the curry.

How to make Basic Punjabi White Gravy – Receipe (Base gravy)

How to make Basic Punjabi White Gravy(base gravy)

Prep time: 5-10 mins

Cook time: 20 mins

Serves: 4- 5 people

Ingredients:

1 ½ onion

2 cloves garlic

½ piece ginger

2 green chillies(jalapenos)

1 cinnamon

2 black pepper

2 cardamom(elaichi)

100 gm cashewnuts

50 gm melon seeds(magaz seeds)

½ tbsp cornflour

½ cup water

1 tbsp oil

½ tbsp butter

1 bay leaves(tejpatta)

2 cloves(lavang)

½ tsp cumin(jeera)

Pinch turmeric(haldi)

100 gm khoya(mava)

1 tbsp sugar

¼ cup curd

½ tbsp salt

Cilantro(coriander) for garnishing

Method:

1. Take a small pan and mix onions, garlic, ginger, green chillies, cinnamon, pepper, cardamom and add ¼ cup water and boil for 2 mins. Grind it into a smooth paste.

2. Soak cashewnuts and melon seeds in water before half an hour. Then boil it and make into a smooth paste and then add little water and cornflour.

3. Take another pan and heat oil and butter in it.

4. When oil gets heated add bay leaves, cloves, cumin.

5. Now add the onion and whole masala paste which we have prepared.

6. Add a pinch of turmeric and fry the paste for 3-4 mins.

7. Add grated mava/khoya to the paste and cook it for 3-4 mins or till oil starts separating.

8. At the end add cashewnut and melon paste, sugar, curd and salt and boil it for 4-5 mins.

9. Garnish it with cilantro.

Your white gravy is ready to be used for a variety of Punjabi dishes such as Shahi Paneer, Navratna Korma, Malai Kofta and many more delicacies.

Tips:

  • 1. To use this gravy, first heat oil or butter in a pan, then cook the ingredients which are specified in the punjabi dish and then add this white gravy, little salt and cook for 2-3 mins.
  • 2. If curd is not available, then it can also be substituted with ½ tsp dry mango powder(amchur).
  • 3. Using cornflour is optional. It is used to thicken the gravy.
  • 4. Soaking cashewnuts and melon seeds is not compulsory, they can be made into a paste even without soaking.
  • 5. Do not cook the cahewnut paste for more time as it may make the gravy bitter.
  • 6. This gravy can be stored in the refrigerator for 3 days and can be freezed in the freezer for 1 week.

How to make Basic Punjabi Red Gravy – Receipe (Base Gravy)

How to make Basic Punjabi Red Gravy (Base Gravy)

Prep time: 10-15 mins

Cooking time: 20-25 mins

Serves: 4-5 people

 Ingredients:

2 tbsp oil

3 cloves (lavang)

2 black pepper

2 cinnamon

2 cardamom (elaichi)

2-3 bay leaves (tej patta)

1 tsp jeera (cumin)

3 cloves garlic

50 gm khoya/ mava

100 gm cashewnut paste

2 onions

3 tomatoes

1 tbsp sambhar masala

1 tbsp pav bhaji masala

1 ½ tbsp dhania jeera powder

1 tbsp red chilly powder

½ tsp turmeric powder

¼ tsp garam masala powder

2 tsp salt

½ tsp sugar

1 cup water

Coriander for garnishing

 

Method:

1. Soak cashew nuts in water for half an hour and make a smooth thick paste from it.

2. Chop tomatoes and make puree. Sieve the puree.

3. Crush garlic cloves.

4. Heat oil in a pan and add cloves, black pepper, cinnamon, cardamom, bay leaves, jeera. Cook these spices for 3-4 mins.

5. Add crushed garlic and chopped onions and cook till the oninons turn golden brown. Add sambhar masala, pavbhaji masala, garam masala, turmeric, red chilly powder and dhania jeera powder and cook for 3-4 mins. Sprinkle some water so the masala doesn’t burn.

6. After masala’s get cooked, add khoya and tomato puree and cook for 4-5 mins.

7. Then add cahewnut paste and cook for 5 mins. Then add salt and sugar and mix it properly.

8. Add 1 cup water and boil for 5 mins and garnish with coriander and use it.

9. The gravy can be used to make a variety of Punjabi dishes such as veg kolhapuri, makhanwala, veg kadai, paneer butter masala, stuffed capsicum and many more mouth watering dishes.

 
Tips:

  • 1. This gravy can be stored in the refrigerator for 3 days and can be freezed in the freezer for 1 week.
  • 2. If khoya or mava is not available, then 1 tbsp melon seeds can be soaked with cashewnuts and made into a paste.
  • 3. While adding garam masala powders and other powders, sprinkle some water in the pan so that the masalas don’t burn.Dont cook the cashewnut paste for too long as it will make the gravy bitter.

To use this gravy, simply remove it from the fridge and add it to the sauté vegetables just like how we add tomato puree in Punjabi dishes.