Baked Malai Kofta

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READY IN: 1hr 10mins
SERVES: 6
YIELD: 1 dish
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • - For the Gravy:
  • Heat Oil in a medium pan.
  • Add Onions and salt — saute until moisture is evaporated.
  • Add Ginger and Garlic and cook for 1-2 minutes.
  • Add Pureed Tomatoes and cook until Oil separates from the mixture.
  • Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili
  • Powder and Garam Masala — mix well.
  • Add Evaporated Milk and stir.
  • Add Milk to make the gravy to desired consistency.
  • Add sugar to taste and check salt.
  • Bring Gravy to a boil and switch off the stove.
  • - For the Koftas:
  • In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes.
  • Squeeze out all excess water from the above mixture.
  • In a food processor with a chopper blade, process paneer.
  • Add Boiled Potato and again process until a dough is formed.
  • Remove dough from food processor and place into a bowl.
  • Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala — knead well.
  • Line a baking tray with foil and spray with Cooking Oil.
  • Roll Koftas into small Golf Ball size balls and place on baking tray.
  • Lightly spray Cooking Oil on all of the koftas.
  • Place tray in the oven and Broil on High until koftas turn a golden brown.
  • Flip koftas to the other side and broil once again until golden brown.
  • Remove koftas from oven and allow them to cool slightly.
  • Arrange koftas in a casserole dish and cover them with the gravy.
  • Garnish with remaining cashews and raisins.
  • Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes.
  • Serve hot with Naan or Rice.
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