Indian
Paryushan Special Malai Kofta (No Onion, No Garlic, No Vegetables) Oil
$3
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
320Calories
14gProtein
21gFat
20gCarbs
4gSugar
4gFiber
450mgSodium
30mgChol
9gSat Fat
300mgPotassium
220mgCalcium
2mgIron
0.3mcgVitamin B12
5mgVitamin C
Goes well with
Kingfisher Lager Beer
local
Masala Chaach
international
vegetarian
gluten-free
high-protein
Instructions
1
Mix grated paneer, soaked and squeezed soya granules (or besan), salt and black pepper well.
2
Shape the mixture into small koftas.
3
Shallow fry or air-fry the koftas until golden and crisp; set aside.
4
Soak the Kashmiri chillies and oats along with the makhana.
5
Blend the soaked Kashmiri chillies, oats, makhana and melon seeds into a smooth paste.
6
Heat a little ghee in a pan and cook the paste well until it thickens and the raw smell disappears.
7
Lower the flame and add whisked curd while stirring continuously to avoid curdling.
8
Add salt, red chilli powder, turmeric and garam masala; mix well.
9
Add water as required to achieve a smooth, creamy gravy consistency. Simmer for a few minutes.
10
Add the koftas to the gravy just before serving so they stay soft yet retain their texture.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1/2 cup1/2 cup Paneer, grated
- 1/4 cup1/4 cup Soya granules, soaked and squeezed (or besan)
- to taste Salt
- to taste Black pepper
- 2-2 whole Kashmiri red chillies, soaked
- 1/4 cup1/4 cup Oats
- 1/4 cup1/4 cup Makhana (fox nuts), soaked
- 1 tbsp1 tbsp Melon seeds
- 1/4 cup1/4 cup Curd (yogurt)
- to taste Salt
- 1/4 tsp1/4 tsp Red chilli powder
- 1/4 tsp1/4 tsp Turmeric
- 1/4 tsp1/4 tsp Garam masala
- as required Water
- 1 tbsp1 tbsp Ghee
- 1 tbsp1 tbsp Oil, for shallow frying
