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Motimalai Bahar.

This recipe is my own creation inspired by the recipe of malai kofta. But unlike malai kofta, this recipe of mine is absolutely vegetarian having no onion or garlic and so many spices The chena balls represent small golden motis portraying a royal recipe.

  • Prep time:
  • 20mins
  • cook time:
  • 30mins
  • serves:
  • 4

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Vegetarian

Level : Moderate

Tags

  • Veg
Ingredients

Ingredients For Motimalai Bahar.

Methods
  • 1. First take the freshly made strained Cottage Cheese (Chena) or you may take shop brought paneer and grate in properly
  • 2. Add corn flour and refined flour and little of salt into it. Take mixer grinding jar add all of these and make a semi smooth coarse paste in such a way that small ball of chena can be formed.
  • 3. Once tha coarse paste done. Make as many small balls of chena as possible. If required you may add a little of corn flour and refined flour in equal parts if you find the paste too sticky.
  • 4. Now once the small balls of chena are formed refrigerate it for at least 20minutes.
  • 5. Meanwhile whisk the curd with salt. Add cashew + almond + poppy seeds paste into it. And mix properly.
  • 6. In a separate bowl add Kashmiri red chilli powder and 4tsp water and make a mixture.
  • 7. After 20minutes take the already prepared chena smalls out of fridge. Take a kadai add refined oil for frying. Let it heat up.
  • 8. Now deep fry the chena balls in batches till it turn into golden brown colour. Once its done take out in a napkin to remove the excess oil.
  • 9. Now in separate kadai let's prepare the gravy. Add 4tbsp of refined oil. You can use the same oil used for frying.
  • 10. Now add bay leaf, green cardamom, cinnamon. Let it splutter. Add the curd and nuts mixture. Make sure you put the gas on low flame and keep stirring continuously.
  • 11. Let it cook for 2 minutes. Then add raisin paste give one stir. Now add ginger + green chili paste. Let it cook for more 2minutes on low flame.
  • 12. Now add the Kashmiri red chilli powder and water mixture for colour and flavour. Keep on stirring and braise the masala for 3-4minutes
  • 13. Now add red chilli powder, turmeric powder, homemade garam masala.
  • 14. At this stage splash some water. Add honey and salt. Now add milk slowly little by little. Make sure you keep on stirring.
  • 15. Now put on a lid and let it slow cook for about next 5-6 minutes but make sure to stir in between.
  • 16. Once oil gets on top. Add 1/2 of the whisked fresh malai and mix properly till the colour of the gravy turns golden.
  • 17. Now add the already fried chena balls into the gravy and give one mix the switch off the flame.
  • 18. Add the crushed dehydrated fenugreek leaves. Put the lid. Let the rest for while.
  • 19. Plate it in bowl. Garnish with some whisked cream/ malai. Add some sliver tabaq(optional)
  • 20. Serve hot with tawa roti, paratha,kulcha or any such Indian flat bread.
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