{"id":16521,"date":"2025-07-22T09:41:31","date_gmt":"2025-07-22T09:41:31","guid":{"rendered":"https:\/\/www.southasiatraveljournal.com\/malai-kofta-a-royal-punjabi-north-indian-delight\/"},"modified":"2025-07-24T05:34:42","modified_gmt":"2025-07-24T05:34:42","slug":"malai-kofta-un-delice-royal-du-nord-de-linde","status":"publish","type":"post","link":"https:\/\/www.southasiatraveljournal.com\/fr\/malai-kofta-un-delice-royal-du-nord-de-linde\/","title":{"rendered":"Malai Kofta \u2013 Un d\u00e9lice royal du nord de l&rsquo;Inde"},"content":{"rendered":"<p>Faites entrer la magie de la cuisine indienne raffin\u00e9e dans votre maison avec cet irr\u00e9sistible Malai Kofta : des boulettes de paneer et de pommes de terre dor\u00e9es et moelleuses, g\u00e9n\u00e9reusement enrob\u00e9es de cr\u00e8me et d\u00e9licatement napp\u00e9es d&rsquo;une sauce velout\u00e9e et \u00e9pic\u00e9e \u00e0 la tomate et aux noix de cajou. Ce classique du nord de l&rsquo;Inde, souvent la star des menus v\u00e9g\u00e9tariens, est une c\u00e9l\u00e9bration des textures et des saveurs riches et nuanc\u00e9es qui enchanteront tous les palais.<\/p>\n<p>Plat : Plat principal<\/p>\n<p>Cuisine : Pendjabi \/ Nord de l&rsquo;Inde<\/p>\n<p>Temps de pr\u00e9paration : 20 minutes<\/p>\n<p>Temps de cuisson : 40 minutes<\/p>\n<p>Temps total : 1 heure<\/p>\n<p>Portions : 4<\/p>\n<p>Ingr\u00e9dients<\/p>\n<p>Pour la sauce (\u00e0 faire bouillir et \u00e0 mixer en pur\u00e9e lisse) :<\/p>\n<ul>\n<li>1 gros oignon (hach\u00e9 grossi\u00e8rement)<\/li>\n<li>2 gousses d&rsquo;ail<\/li>\n<li>1 cm de gingembre<\/li>\n<li>3 tomates moyennes (ou 2 tasses, hach\u00e9es grossi\u00e8rement)<\/li>\n<li>5-6 noix de cajou<\/li>\n<li>\u00bd tasse d&rsquo;eau<\/li>\n<\/ul>\n<p>Pour la base du curry :<\/p>\n<ul>\n<li>1 cuill\u00e8re \u00e0 soupe d&rsquo;huile<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de beurre<\/li>\n<li>1 feuille de laurier<\/li>\n<li>\u00bc de b\u00e2ton de cannelle<\/li>\n<li>2 \u00e0 3 clous de girofle<\/li>\n<li>2 cardamomes vertes<\/li>\n<li>Sel, selon votre go\u00fbt<\/li>\n<li>1\u00bd cuill\u00e8re \u00e0 caf\u00e9 de poudre de piment rouge<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de coriandre en poudre<\/li>\n<li>\u00bd \u00e0 \u00be tasse d&rsquo;eau (\u00e0 ajuster selon vos besoins)<\/li>\n<li>\u00bd cuill\u00e8re \u00e0 caf\u00e9 de garam masala<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de kasoori methi (feuilles de fenugrec s\u00e9ch\u00e9es), \u00e9cras\u00e9es<\/li>\n<li>\u00bc tasse de cr\u00e8me \u00e9paisse ou de malai frais<\/li>\n<\/ul>\n<p>Pour les kofta (boulettes frites) :<\/p>\n<ul>\n<li>2 petites pommes de terre (bouillies, pel\u00e9es, \u00e9cras\u00e9es)<\/li>\n<li>1 tasse de paneer (\u00e9miett\u00e9 ou r\u00e2p\u00e9)<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de farine de ma\u00efs (f\u00e9cule de ma\u00efs)<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de noix de cajou hach\u00e9es<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de raisins secs<\/li>\n<li>Huile, pour la friture<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Instructions<\/p>\n<ol>\n<li>Pr\u00e9parer la base de la sauce :<\/li>\n<li>Dans une casserole, m\u00e9langer les oignons, les tomates, le gingembre, l&rsquo;ail, les noix de cajou et l&rsquo;eau. Laisser mijoter \u00e0 feu moyen pendant environ 15 minutes jusqu&rsquo;\u00e0 ce que tout soit tendre et que les saveurs se m\u00e9langent.<\/li>\n<li>Laisser refroidir l\u00e9g\u00e8rement, puis mixer jusqu&rsquo;\u00e0 obtenir une pur\u00e9e lisse et cr\u00e9meuse.<\/li>\n<li>Dans une autre po\u00eale, faire chauffer l&rsquo;huile et le beurre. Ajoutez la feuille de laurier, la cannelle, les clous de girofle et la cardamome. Faites revenir pendant 30 \u00e0 40 secondes jusqu&rsquo;\u00e0 ce que le m\u00e9lange soit parfum\u00e9.<\/li>\n<li>Incorporez la pur\u00e9e pr\u00e9par\u00e9e et assaisonnez avec du sel. Faites cuire jusqu&rsquo;\u00e0 ce que le m\u00e9lange \u00e9paississe et se d\u00e9tache des parois de la casserole.<\/li>\n<li>Ajoutez le piment et la coriandre en poudre. Faites cuire pendant une minute.<\/li>\n<li>Versez de l&rsquo;eau pour ajuster la consistance et laissez mijoter pendant 5 minutes.<\/li>\n<li>Terminez avec le garam masala et le kasoori methi broy\u00e9. \u00c9teignez le feu et couvrez.<\/li>\n<li>Pr\u00e9paration des koftas :<\/li>\n<li>Dans un bol, m\u00e9langez la pur\u00e9e de pommes de terre, le paneer, la farine de ma\u00efs, les noix de cajou et les raisins secs. P\u00e9trissez doucement jusqu&rsquo;\u00e0 obtenir une p\u00e2te lisse.<\/li>\n<li>Divisez le m\u00e9lange en 12 \u00e0 13 portions et roulez-les en boules lisses.<\/li>\n<li>Faites chauffer l&rsquo;huile pour la friture. Une fois chaude, plongez-y d\u00e9licatement les koftas et faites-les frire jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient dor\u00e9es de tous les c\u00f4t\u00e9s. \u00c9gouttez-les sur du papier absorbant.<\/li>\n<li>Assembler et servir :<\/li>\n<li>Juste avant de servir, r\u00e9chauffez doucement la sauce.<\/li>\n<li>Trempez bri\u00e8vement chaque kofta dans la cr\u00e8me \u00e9paisse, puis placez-les dans la sauce chaude.<\/li>\n<li>Remuez doucement pour incorporer un peu de cr\u00e8me dans la sauce.<\/li>\n<li>Servez imm\u00e9diatement avec du naan moelleux, du tandoori roti ou du riz basmati parfum\u00e9.<\/li>\n<\/ol>\n<p>Conseil du chef :<\/p>\n<p>Le malai kofta est un plat issu des cuisines royales indiennes. Bien qu&rsquo;il puisse sembler copieux, l&rsquo;exp\u00e9rience est inoubliable : un \u00e9quilibre entre r\u00e9confort et f\u00eate. Pour une version v\u00e9g\u00e9talienne, remplacez le paneer et la cr\u00e8me par du tofu et de la cr\u00e8me de noix de cajou.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Faites entrer la magie de la cuisine indienne raffin\u00e9e dans votre maison avec cet irr\u00e9sistible Malai Kofta : des boulettes de paneer et de pommes de terre dor\u00e9es et moelleuses, g\u00e9n\u00e9reusement enrob\u00e9es de cr\u00e8me et d\u00e9licatement napp\u00e9es d&rsquo;une sauce velout\u00e9e et \u00e9pic\u00e9e \u00e0 la tomate et aux noix de cajou. Ce classique du nord de l&rsquo;Inde, souvent la star des menus v\u00e9g\u00e9tariens, est une c\u00e9l\u00e9bration des textures et des saveurs riches et nuanc\u00e9es qui enchanteront tous les palais. Plat : Plat principal Cuisine : Pendjabi \/ Nord de l&rsquo;Inde Temps de pr\u00e9paration : 20 minutes Temps de cuisson : 40<\/p>\n","protected":false},"author":1,"featured_media":16426,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[381],"tags":[],"class_list":["post-16521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-india-fr-2"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Faites entrer la magie de la cuisine indienne raffin\u00e9e dans votre maison avec cet irr\u00e9sistible Malai Kofta : des boulettes de paneer et de pommes de terre dor\u00e9es et moelleuses, g\u00e9n\u00e9reusement enrob\u00e9es de cr\u00e8me et d\u00e9licatement napp\u00e9es d&#039;une sauce velout\u00e9e et \u00e9pic\u00e9e \u00e0 la tomate et aux noix de cajou. 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