Air fried Malai kofta

 

 

 Ingredients For kofta 

2 boiled potatoes /mashed

1 cup paneer / cottage cheese, grated
Cardamom powder
1⁄2 tsp salt

2 tbsp raisins

2 tbsp cashew

For gravy:

.5 tbsp ginger paste
3 Tomatoes

1/4 cup cashews

salt to taste

1 tsp red chili powder
 1/2 cup yogurt
 ( I skipped yogurt)
1/2 cup water
Final gravy
1 tbsp ghee or oil

1 tsp red chili powder

2 tsp garam masala

2 tbsp sugar

cream optional
2 tbsp
dried fenugreek leaves

For the kofta:

 
1. In a large mixing bowl add grated paneer and grated boiled potatoes.
2. Add in the cardamom powder and salt to taste. Bind everything together nicely .
3. Take approximate 2 tbsp of the paneer and boiled potato mixer in you greased palm.
4. Press them on your palm and add a few raisins and cashews in the center and prepare small ball sized kofta.
5. The ball size should not be more than 2 bites to ensure they cook properly from inside.
6. Air fry them at 375 *F for 15 minutes or till golden brown Or Deep fry the until golden brown or make them in appe pan

For the Gravy 

1. Add the tomatoes, ginger,  cashews, salt, red chili powder, yogurt and water in your inner pot of the electric pressure cooker. 

2. Place the lid and Close with pressure valve to sealing position.


3. Pressure cook for 6 minutes followed by quick release.


4. Open the electric pressure cooker, allow to cool for a couple of minutes. 

5. Using a hand blender / immersion blender, carefully blend the sauce until smooth.


6. Strain the mixture to get rid of skin and seeds. Strain until silky smooth tomato puree is attained. 

7. Rinse the inner pot and remove any left over gravy.


8. Set Instant Pot on Saute mode and heat ghee or oil add red chilli powder, garam masala.


9. Add in the strained tomato puree and sugar and mix well. 

10. Cook until the mixture starts to thickens for 5 -8 minutes.


11. Lastly add some crushed kastoori methi (dried Fenugreek leaves) and cream ( optional ) 

12. Finally, pour the curry over kofta and malai kofta is ready to enjoy.