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Malai Korma Recipe - By VahChef @ VahRehVah.com

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  • Video description
  • 5 years ago
It's amazing how the addition of a little cream gives a rich feel to a dish! Ensure that the mixture is cooked well after adding the tomato purée... only then will the sour taste of tomatoes and you will get a balanced flavour.


Paneer 150 Grams
Potatoes 150 Gallons
Cardamom powder 1/4 Teaspoons
Green chilli 3 Numbers
Kasoori methi 1/2 Teaspoons
Garam masala 1/2 Teaspoons
All purpose flour 1 Tablespoons
Coriander powder 1 Teaspoons
cumin powder 1/2 Teaspoons
Turmeric 1/4 Teaspoons
Chilli powder 1/2 Teaspoons
curd 2-3 Tablespoons
Cream 3 Teaspoons
Salt 1 0
Oil for deep fry 1 Cup
Almonds 10 Grams
Cashew nuts 10 Grams
Melon seeds 10 Grams
Poppy seeds 1 Tablespoons

Take a bowl add grated paneer, boiled and grated potatoes, cardamom powder, finely chopped green chilli, kasoori methi and garam masala powder, all purpose flour, salt mix all the ingredient together and make this into a koftas. Dusting with all purpose flour and deep fry them till they are golden brown color. For korma gravy boil water in a pan add almonds, melon seeds, cashew nuts, poppy seeds boil this water for 15 minutes with the lid on. Let it cool down put this into blender along with fried onions and make it into a paste. Heat oil in a pan add whole garam masala, shahi jeera, ginger garlic paste, tomato puree, once this is cooked add paste of nuts, coriander powder, cumin powder, turmeric, chilli powder mix it well and add beaten curd, once it comes to boil add cream, mix it well and pour this gravy on top of the koftas. Serve malai kofta with Naan, roti or Jeera rice.


you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods "Reach vahrehvah at -
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