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Dairy-Free Malai Kofta Video
Preparation
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hour 20 mins
Ingredients
6 Large Tomatoes Pureed
4 Large Onions Pureed
¼ Cup Cashew Paste
½ Cup Soya Milk
1 Teaspoon Turmeric Powder
1 Teaspoon Chilli Powder
½ Teaspoon Ginger Paste
½ Teaspoon Garlic Paste
2 Green Chillies slit
2 Tablespoon Garam Masala
1 Tablespoon Dried Kasoori Methi Leaves
4 Tablespoons of oil
For the GRAVY
Method
-
Pour the oil in a wide pan and heat it. Once it turns hot, add onion paste and toss until it turns brown. Add ginger garlic paste and stir for few minutes.
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Add slit green chillies and stir again for a minute.
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Add chilli powder, turmeric powder and stir for a few minutes.
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Now add tomato puree and cook well for 10 minutes until the raw smell leaves.
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Add garam masala powder and cook for another 5 minutes.
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Add cashew paste and ½ cup soya milk and cook for another 5 minutes.
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Add dried kasuri methi leaves and cook for a few minutes. Add salt as required and stir well. Keep aside the gravy.
For the KOFTA
Ingredients
-
2 Cups Boiled Potato Grated
-
2 Cups Tofu grated
-
1 Tablespoon Garam Masala Powder
-
1 Tablespoon Cornstarch
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Salt as required
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Oil for deep frying
Method
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Grate the tofu and potatoes in a plate.
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Add garam masala and required salt and cornstarch and mix well.
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Make balls with both your palms and keep aside.
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In a wide pan, heat oil and place the balls slowly and deep fry them.
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Slowly move the balls in the oil to make sure they turn golden yellow.
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Now remove these balls to a plate set aside with tissue paper. After sometime place these boils into the gravy and heat the gravy.
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In low flame allow it to cook for another 7 minutes.
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Garnish with coriander leaves.
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Serve with Chapathi and Rice.
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AUTHOR
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