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Cooking Time: 50 Minutes
Preparation Time: 30 Minutes
Total Serves: 4

The Ingredient List

  • MAGGI 2-Minute Noodles - 1.5 Packets
  • MAGGI Masala ae Magic - 1 Teaspoon
  • Ginger- Green Chilli paste - 1 Teaspoon
  • Potatoes - 2 (medium sized boiled)
  • Onion - 2 (medium size)
  • Water - 300 ml + 6 Tablespoons
  • Tomatoes
  • Garlic - 3-4 pieces
  • Oil - 3 Tablespoon
  • Cashews - 8-10 pieces
  • Ginger - 1 inch piece
  • Green Chilli - 1
  • Red Chilli - 1
  • Bay leaf - 1
  • Oil for deep frying - 300 ml
  • Hot and spicy MAGGI sauce- 1 Teaspoon
  • Red chilli powder- 1 Tablespoon
  • Milk- 150 ml
  • Refined flour- 8 Tablespoons
  • Fenugreek powder- 1 Teaspoon
  • Malai- 2 Tablespoons
  • Ghee- 1 Tablespoon
  • Red chilli powder- 1 Teaspoon

The Easy Steps

  1. In a bowl take 300 ml water, once it starts boiling add 1 packet MAGGI, cook till 70% done and then strain it. Let it cool.
  2. In another bowl add MAGGI, grated potato, MAGGI tastemaker(1 packet)+ MAGGI magic masala (1teaspoon), ginger- green cilli paste, salt, black pepper. Mix it well.
  3. Make cylinder shaped balls ( Makes 11-12).
  4. Now make a refined flour slurry using refined flour and water.
  5. Crush half MAGGI, now coat the balls with the slurry and MAGGI.
  6. Freeze it for 10 mins in the freezer.
  7. Now take a pan and add 1 Tablespoon oil, once hot add roughly chopped onion
  8. Once the onions are golden brown add , ginger, garlic, bay leaf, green chilli, red chilli. Now add tomatoes roughly chopped, cashews. Cook it for 5-7 mins until tomatoes gets mushy. Let it cool sometime.
  9. Now deep fry the ball in medium flame.
  10. Make a paste out of the tomato mixture. In another bowl take 2 tablespoon oil, add red chilli powder, tomato cashew paste. Let it cook. Once the oil is released add milk (to make it creamier). In the end add kasuri methi, malai.
  11. Lastly in a pan add ghee, once hot add red chilli powder (2 mins). Add it to the kofta gravy.
  12. In a bowl add the gravy, MAGGI balls, coriander leaves.