A delicious and tasty recipe that everyone will love!
Recipes
Malai kofta: White curry
Ingredients
For the curry:
- 1-2 onions, chopped
- Handful of cashews
- Whole spices: Tej patta (bay leaf), cardamom seeds, cinnamon sticks, star anise, black cardamom
- Water
- 1 cup white curd (yogurt)
- Kasuri methi (dried fenugreek leaves)
- Borges Super blend of 20% Extra virgin olive oil & sunflower oil
For kofta/fritters:
- 2-3 Boiled potatoes
- Crumbled paneer
- Chopped cashews and raisins
- Salt, red chili powder, amchoor masala (Mango powder)
- Breadcrumbs or cornflour (for binding)
- Borges Super Blend of 20% Extra virgin & Sunflower (for frying)
Step by step
-
Step 1
Mash potatoes and mix with salt, chili, amchoor powder (mango powder), and bread crumbs or cornflour. Mix paneer with cashews and raisins for the filling. -
Step 2
Form small balls of potato mixture, flatten, add filling, and seal. Fry in the Borges Sunflower and Extra virgin olive oil until the potato mixture balls turn golden. -
Step 3
Boil onions, cashews, and whole spices in water. Cool and remove the large spices and blend the boiled ingredients into a smooth paste.
-
Step 4
In a pan add the Borges Sunflower and Extra virgin olive oil and cook the above paste with curd in a pan, stirring continuously to avoid curdling. Add kasuri methi (dried fenugreek leaves), cook until the oil separates. Adjust the gravy with water as needed.
