Spread the love
VEG DUMPLINGS IN MUGLAI GRAVY
kofta e muglai


This special muglai dumplings are very delightful and tasty . This rich and exotic dish is very popular among indans specially for executive dinner party’s because of its rich texture and heavy gravy …….



For the Kofta / Dumplings:-

 
  potatoes
 …………5 boiled
  crumbled paneer………., 4 heaped tbsp
  khoya and thick malai 
  coconut grated…….4 tbsp
  cashewnuts chopped
 ……….4-5
  raisins
 ……..1 tbsp
  finely chopped green chillies
 ……2-3
  sugar
 ………….1/4 tsp
  coriander powder
 ……1tsp
  cumin powder
 ………1tsp
  chilli powder
 ………..1/4 tsp
  cardammom powder
 ….1/2 tsp
  Salt To Taste
 
  cooking oil……3tbsp
  Oil for frying the koftas

For the gravy:-

  2 medium onions,chopped 
                       
  3 flakes garlic,crushed 

  1 inch ginger,crushed
 


  3 large tomatoes,pureed
 


  1 tsp red-chilli powder
 


  1/2 tsp garam masala powder
 


  1/2 tsp dhania(corainder) powder
 


  1/2 tsp cumin powder
 


  2 tsp powdered poppy seeds
 


  1/2 tsp sugar

 
  1 tbsp ground cashewnuts


  ½ cup curd+malai mix and whip


How to make muglai  koftha / dumplings :

·         Boil the potatoes till tender.

·         Peel, mash and add salt to taste.

·         Keep aside.
·         Mix all the other ingredients for the kofta .
·         Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
·         Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
          heat a pan and put 1 tbsp oil in it add onion and ginger garlic in it .cook till color changes
·         Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
·         Add the pureed tomatoes and the masala powders.
·         Add the sugar and the ground peanuts.
·         The gravy will begin to thicken.
·         Add malai and curd mixture into it.
·         Mix in some water if necessary.
·         When the gravy comes to a boil, add the koftas.

             

Heat through and garnish with crumbled cottage cheese and cream and serve with indian bread

 Note: In this muglai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

·        

·     

Leave a Reply