Anyone know how to cook Malai Kofta?

Please can someone let me have a Malai Kofta recipe that works?

I've tried literally dozens of recipes off the web and none of them hit the mark.

This dish reminds me of many happy visits to India and I'd love to get it right. I remember it as a lightly spiced dumpling with a deep rich nutty creamy gravy but when I cook it the dumplings just dissolve and the gravy tastes of wallpaper paste.

*Moved to Food and Recipes Section

sorry, I don't.

hope you find some help. x

google it
and i don't know how to make it
just go to a restuarant and buy it

this needs to be asked in food and drinks section

^^i agree with u this should be moved to the food and drinks section...well i have asked the mod to move it to its correct place....n i hope this job will be soon done.

Here you go:

MALAI KOFTA:

Ingredients:




For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts


How to make malai koftha :
Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.
Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.