Anda Malai Kofta l Special Egg Recipe

          recipe for Anda malai kofta

Prep time: 20 mins
Cooking time: 30 mins
Serves: 4

For egg kofta balls
Ingredients:
Eggs 8 nos. (boiled)
Paneer 50 gm
Salt & pepper to taste
Green chillies 2-3 nos. (chopped)
Ginger ½ inch (chopped)
Red chilli powder 1 tsp
Corn flour 1/3rd cup
Fresh mint leaves 1 tbsp (chopped)
Fresh coriander leaves 1 tbsp (Chopped)
Egg 1 no. (whisked)

Methods:
Take a mixing bowl, grate the boiled eggs and paneer in it, further add salt & pepper to taste, chopped green chillies, ginger, red chilli powder, corn flour,

freshly chopped coriander and mint leaves, and whisked eggs to bind the and hold the mixture. Mix and combine well.

Add the cornstarch gradually adjust the consistency of the cornstarch as required.

By the time you shape the pakoras, set oil for frying on medium heat.

Now, grease your palms with oil and take a spoonful of mixture and shape them into balls, further flatten them a little and shape them like tikki,

make the entire batch in the same way, rest it in the fridge for 15 mins or you could simply start to fry directly without resting, but resting helps in holding the shape.

As your oil is now hot enough to be fried, still drop a little mixture in the oil to check how hot it is so you don’t end up burning the koftas, once you drop the koftas, it’ll start to bubble, 

make sure you add carefully and do not over crowd the pan while frying. The fat in the boiled eggs sometimes frying

Caution: the egg koftas will splutter oil as the fat in the egg’s splutters oil while your frying, so you make sure to hold a lid in front the pan to prevent the oil splattering on your hands.

Deep Fry the egg koftas from all sides until crisp and golden brown, you can also choose to shallow fry them using less oil or other way is to bake them in a preheated oven at 180℃ for 15-20 mins.
Your fried koftas are ready to be used, keep them aside to be used later on.

For gravy we need to make onion tomato puree as well

For making onion tomato puree
Ingredients:
Oil 1 tsp + Ghee 1 tbsp
Jeera (cumin seeds) 1 tsp
Hari Elaichi (green cardamom) 2 nos.
Onions 4-5 medium size (sliced)
Garlic 8-10 cloves
Ginger 1 inch
Green chillies 1-2 nos.
Cashew nuts 8-10 nos.
Tomatoes 3-4 medium size (roughly chopped)
Salt to taste
Water 200 ml

Methods:
Set a deep pan or a wok on medium flame, add oil & ghee, further add jeera, hari elaichi and onions, cook the onions until its light golden brown.

Next, add garlic cloves, ginger and green chillies, cashew nuts, tomatoes, salt to taste and water, stir for 2-3 minutes.

Further cover and cook for 10-15 minutes. Switch off the flame and cool down to room temperature, transfer it to a grinding jar and grind to fine puree, strain and keep aside for later use.

For gravy
Ingredients:
Ghee 1 tbsp + oil 1 tsp
Green chillies 2-3 nos. (slit)
Ginger 1 inch (julienned)
Red chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric powder 1/4th tsp
Freshly prepared Tomato onion puree
Kasuri methi 1 tsp
Garam masala 1 tsp
Salt to taste
Fried egg koftas
Fresh cream ½ cup
Fresh coriander 1 tbsp (chopped)

Methods:
Set a wok on low flame, add ghee, green chillies, ginger, red chilli powder coriander powder and turmeric powder, sauté it for a minute.

You can also choose to add a dash of water if the masala gets too dry and to prevent the masalas from burning.

Increase the flame to medium low and add the strained freshly prepared tomato onion puree, stir and cook for 4-5 minutes.

Next, add the kasuri methi, garam masala and salt to taste and cook for another 2-3 minutes.

Add the fried egg koftas in the gravy and stir gently and cook for 2 minutes,
Low down the flame and add the fresh cream, stir and cook for another 1-2 minutes.

Finally add some freshly chopped coriander leaves and your egg malai kofta is ready to be served,

garnish with a dash of cream and serve hot with paratha, naan or roti or any Indian bread of your choice. You can also pair them up with rice as well.