Independence and Raksha bandhan Special Recipe


Kashmiri Malai Kofta 
Recipe from THE SHALIMAR HOTEL – GULMURG Ingredients:

  • 400 gm cottage cheese (finely minced)
  • 1 tsp dried ginger powder
  • 1/2 tsp garam masala powder
  • 1 tsp fennel seeds powder
  • 200 gm potato (binding agent)
  • 100 gm refined mustard oil
  • 1/2 cup condensed curd
  • 1/4 cup tomato puree
  • 2 tbsp ginger garlic paste
  • 1/5 cup cashew nut paste
  • 1 tbsp dried ginger paste
  • 1/2 tsp fennel seeds powder

1. Grind all the kofta ingredients in a mixer and make round balls by hand. 
2. Make sure you put very less salt in kofta balls, as gravy will also have the salt. After making the balls, keep them aside.

Methods of Preparation:

3. Heat oil in a deep pan.
4. Add all the whole spices and stir for 2-3 minutes. Let them crackle and feel the aroma in the air.
5. Now’s the time to add ginger-garlic paste. Bring flame to medium and saute for 3-4 minutes.
6. Add green cardamoms and all the powdered masalas. Saute for 2 minutes.
7. Add condensed and whipped curd and fry for about 3 minutes. Add little water, if required.
8. Add tomato puree and simmer for about 5 minutes covering the pan lid.
9. Add about 5 glasses of water and simmer for about 3-4 minutes.
10. Add cashew nut paste and salt to enhance the curry taste.
11. Now add the kofta balls and cook for about 25-30 minutes on low flame.
12. Garnish with coriander leaves and serve hot.

Serving Tip:Kashmiri kofta curry goes well with tawa paratha