malai kofta curry

malai kofta curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients (american measuring cup used, 1 cup = 250 ml)

  • for the kofta:

  • 100

    gms paneer/cottage cheese, grated

  • 2

    medium size potatoes, boiled, peeled and grated

  • ¼

    tsp red chili powder

  • 1

    tbsp cornflour

  • a pinch or ¼ tsp garam masala

  • ¾

    tbsp almond flour or ½ tbsp milk powder or ¾ tbsp khoya/evaporated milk

  • salt as required

  • for the gravy/curry:

  • ½

    cup onion paste

  • 1

    cup tomato puree

  • ¼

    cup cashew paste

  • ¾

    tsp red chili powder/lal mirch powder

  • 1

    inch ginger - 4-5 garlic cloves - made in to a fine paste in a mortar-pestle

  • ¼

    tsp garam masala

  • 2

    cups water

  • 1

    tsp kasuri methi/dry fenugreek leaves

  • salt as required

  • sugar as required (optional)

  • oil for shallow or deep frying the koftas

  • whole spices/garam masala

  • 1

    bay leaf/tej patta

  • 1

    inch cinnamon/dal chini

  • 1 or 2

    black cardamom/badi elaichi

  • 2-3

    green cardamom/hari elaichi or choti elaichi

  • a pinch of mace/jayitri

  • 2-3

    cloves/laung

  • for garnish:

  • 1

    tbsp grated paneer

  • 1 or 2

    tbsp cream

  • a few chopped coriander leaves

Directions

Instructions mix all the ingredients mentioned under kofta ingredient list except oil in a bowl. make medium sized balls and fry the koftas in medium hot oil till golden. keep aside. remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil. add all the whole spices and fry till the oil becomes fragrant. first add the onion paste and brown it. now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away. add the tomato puree and saute for 2-3 minutes. add the turmeric powder, red chili powder, garam masala powder and cashew paste. stir and saute till the oil starts to leave the sides of the masala paste. add water and stir. simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame. towards the end add crushed kasuri methi leaves and salt. you can also add sugar if you want a light sweet taste in the curry. simmer for 1-2 minutes more. add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas. garnish the malai kofta with some cream, grated paneer and coriander leaves. serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.


Nutrition

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