| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 0 hour |
| Servings |
Person
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Ingredients
Malai Kofta
- 150 Grams Paneer Cubes
- 40 Grams Almond Flour
- 10 ml Fresh Cream
- Himalayan Pink Salt to taste
Gravy
- 1 No. Cinnamon Stick Broken into Half
- 1-2 No. Cardamom Pods
- 1-2 No. Cloves
- 6-7 No. Cashews Soaked for 10 minutes in hot water
- 40 Grams Butter
- 50 Grams Fresh Cream
- 1/2 Inch Ginger Chopped
- 1 No. Green Chilly Finely Chopped
- 30 Grams Onion Finely Chopped
- 40 Grams Tomato Finely Chopped
- 1/4 tsp Turmeric Powder
- 1/2 tbsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Kasuri Methi
- Himalayan Pink Salt to Taste
Coconut Paratha
- 40 Grams Coconut Flour
- 10 ml Coconut oil Or Olive Oil
- 10 Grams Psyllium Husk
- Himalayan Pink Salt to Taste
- Water Hot for Kneading the Dough
Ingredients
Malai Kofta
Gravy
Coconut Paratha
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Instructions
Kofta Curry
- Mix all the ingredients and make into flat round balls. Shallow fry carefully both the sides till golden brown.Keep aside.
- Make paste of cashews ,onions and tomatoes
- Add butter to a hot pan, then add paste to it and sauté well
- Add cinnamon sticks, cardamom cloves, ginger, chilly and sauté it well
- Now add kofta to the pan and half cup water along with all masalas
- Cook for 2-3 minutes on slow flame so that koftas soak gravy
- Switch of the flame and mix cream gently. Garnish with coriander.
Coconut Paratha
- Mix coconut flour with psyllium husk. Add salt. Make a soft dough with hot water
- Cook parathas on a hot oil greased pan
Where are macros calories etc. start mentioning them for all the recipe. Rest all is fine