It is a South Asian cuisine.
It is available in both vegetarian and non-vegetarian variety.
Besides meat, it is made with fish and vegetables in India.
The use of spices and malai or cream is a must for this particular dish.
The word “Kofta” is actually derived from the Persian word “Kufta”, which means “to beat” or “mince” the raw meat.
There are more than 290 Kofta variations in Turkey alone.
• Corn Flour
• Fresh cream
• Khoya (Mawa)
If you wish to experience a mouthful of Indian flavor, Kofta is a great choice. Though Kofta ranks as one of the most favored delectable Indian dishes, the dish is considered Middle East and South Asian cuisine for that matter.
Basically Kofta is prepared by combining minced balls or finely chopped meat (normally beef or lamb) mixed with spices and cream or malai. Don’t get disheartened if you are a vegetarian, because you will simply fall in love with the vegetarian variety of Kofta namely, Lauki Kofta, Shahi Aloo Kofta, Malai Kofta and the list is endless.
While the preparation time and the procedure may apparently seem tedious, it is really worth a try! Indianholiday.com provides you with one of the most popular Kofta preparations of all time, check it out!
Preparation of Vegetable Kofta - Malai Kofta:
- 2 Potatoes, Boiled, peeled and mashed
- 1/4 cup of Corn Flour
- 1/4 tsp of red Chilli powder
- 75 grams of grated Paneer or cheese cubes
- 1tsp of chopped Green chilies
- 25 grams Raisins (Kishmish) c
- Salt according to taste
- Oil for frying
- Paste of 2 medium size boiled Onions
- 1/2 of cup fresh cream or heavy whipped cream
- 1 tbsp of each ginger-garlic paste
- 1/2 tsp of green chillies, finely chopped
- 1/4 tsp of sugar
- Salt to taste
- 1/2 tsp of Garam masala powder
- 2-3 tbsp of Oil
- 1 large Tomato, pureed
- 1/2 of cup Khoya (Mawa)
- 1 tsp of turmeric powder
- 2 tsp of coriander powder
- 1/2 tsp of red chilli powder or to taste
- Milk powder can be used instead of khoya
Method of preparation:
- Mix all the ingredients of Kofta together and divide them into 14 different portions.
- Make into long rolls and stuff raisins into each roll, there after deep-fry in hot oil until it is cooked.
- Make sure to drain these pieces onto absorbent paper before keeping aside.
- Take a pan, heat oil and add boiled onion paste to it. Cook it until golden brown.
- Add the ginger-garlic paste to the mixture and stir-fry for sometime.
- Add turmeric powder, coriander powder, red chilli powder and salt, keeping stirring for sometime.
- Pour the tomato puree and add sugar along with garam masala powder, keep stirring all through.
- Keep stirring the preparation, till the oil separates. Remember to cook on high flame at this time.
- Now, dissolve khoya or milk powder with 1 and a half cup of water and add to the gravy. Boil it.
- Let it cook for about 5-10 minutes till you get the desired gravy thickness.
Serving Kofta: Keep the fried Koftas in a serving dish and pour the hot gravy over it, garnish with freshly stirred cream and serve immediately to get the best compliments!