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Kofta ni malai – Idia na polo Vegetarian

Kofta ni malai – Idia na polo Vegetarian

Name: Malai Kofta – Indian Vegetarian Balls
Yield: 4
Cuisine: Indian
Ingredients: Potatoes: 300 g; Paneer: 2 tablespoon of crubled; Khoya - Milk Powder; Thick Cream; Cashew Nuts: 4-5 Chopped; Raisin: 1 tablespoon of; Green Chillies: 2-3 Finely Chopped; Sugar: 1/4 teaspoon of; Coriander Powder: 1 teaspoon of; Cumin Powder: 1 teaspoon of; Red Chilis Powder: 1 teaspoon of; Cardamom Powder: 1/2 teaspoon of; Salt; Ghi (Clarified Butter): 3 tablespoon of; Seed Oil; Onion: 2 chopped; Garlic: 3 crushed gloves of; Crushed Ginger: 1 teaspoon of; Tomato Sauce: 250 ml; Red Chilis Powder: 1 teaspoon of; Garam Masala: 1/2 teaspoon of powder of; Coriander Powder: 1 teaspoon of; Cumin Powder: 1/2 teaspoon of; Poppy Seed Powder: 2 teaspoon of; Cashew Nuts: 1 tablespoon of Chopped

Tekivu wilika kina na ivakarau

na miniti

2 0

Wasea
6,402 Nanuma
Me vaka na 2

Gacagaca

Moica na Servings:

	For the Kofta
	300 lako Pateta
	2 tablespoon of crubled Paneer
	O Khoya - Pauta ni Sucu
	Cream Vavaku
	4-5 Chopped Mase Ni Yauqaqa
	1 tablespoon of Raisin
	2-3 Finely Chopped Drokadroka Chillies
	1/4 teaspoon of Suka
	1 teaspoon of Siliva na Dautaserini
	1 teaspoon of Cumin vurumemea
	1 teaspoon of Me Kakua na serau ni iSo Damudamu
	1/2 teaspoon of Cardamom vurumemea
	Salt
	3 tablespoon of Gi (Vakamatatataka na Bata)
	Waiwai ni sorenikau
	For the sauce
	2 kolabuka Varasa
	3 crushed gloves of Garlic
	1 teaspoon of Qaqi ni Ginger
	250 ml Sosu ni Tomata
	1 teaspoon of Me Kakua na serau ni iSo Damudamu
	1/2 teaspoon of powder of Esla Osina
	1 teaspoon of Siliva na Dautaserini
	1/2 teaspoon of Cumin vurumemea
	2 teaspoon of Sorenikau o Poppy
	1 tablespoon of Chopped Mase Ni Yauqaqa

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Iyaya:

Cuisine:

Idia

90
Veiqaravi 4
Sala ga o ya

Gacagaca

For the Kofta
300 lako Pateta
2 tablespoon of crubled Paneer
O Khoya - Pauta ni Sucu
Cream Vavaku
4-5 Chopped Mase Ni Yauqaqa
1 tablespoon of Raisin
2-3 Finely Chopped Drokadroka Chillies
1/4 teaspoon of Suka
1 teaspoon of Siliva na Dautaserini
1 teaspoon of Cumin vurumemea
1 teaspoon of Me Kakua na serau ni iSo Damudamu
1/2 teaspoon of Cardamom vurumemea
Salt
3 tablespoon of Gi (Vakamatatataka na Bata)
Waiwai ni sorenikau
For the sauce
2 kolabuka Varasa
3 crushed gloves of Garlic
1 teaspoon of Qaqi ni Ginger
250 ml Sosu ni Tomata
1 teaspoon of Me Kakua na serau ni iSo Damudamu
1/2 teaspoon of powder of Esla Osina
1 teaspoon of Siliva na Dautaserini
1/2 teaspoon of Cumin vurumemea
2 teaspoon of Sorenikau o Poppy
1 tablespoon of Chopped Mase Ni Yauqaqa

IDusidusi

Na Kofta ni Malai sa vaka na veleti ni cuisine ni Idia ni Vualiku, ena kedra maliwa na duadua kilai levu ka dau qara oti na veleti ni vegetarian mai Idia. Sai ira oqo na tavuteke na meatballs dau lewena ni pateta natu kei na kakana draudrau eso, se sega grated paneer.

Na ikalawa

1 Cakava	Boil the potatoes until they become tender. Peel them, crush them and add salt to taste and set aside.
2 Cakava	Mix all the ingredients for the kofta creating a paste.
3 Cakava	Make some discs with the potato paste and put some of the preparation in the center of each one. Seal the edges and form the koftas.
4 Cakava	Fry each until golden brown. Drain and set aside.
5 Cakava	Mix together the onions, ginger, garlic and poppy seeds and fry in 3 tablespoons of oil until golden brown or when the oil starts to separate.
6 Cakava	Add the tomato sauce, chopped nuts and masala powder. When the sauce begins to thicken, add some cream (malai) to thicken it more. Mix with a little water if necessary.
7 Cakava	When the sauce starts to boil, add the koftas.
8 Cakava	Heat and serve