Malai Kofta
Malai Kofta
Rated 5 stars by 1 users
Category
North Indian Curry
Servings
4
Prep Time
15 minutes
Cook Time
50 minutes
Calories
503
Malai Kofta is an extremely popular and tasty north indian creamy curry recipe made with aloo and paneer balls in onion and tomato sauce. It is one of the creamiest curry recipes from the north Indian cuisine bucket and loaded with malai or cooking cream. It is so good with naan.
Author:Cartly
Ingredients
3 potato / aloo (boiled & mashed)
¾ cup paneer/cottage cheese (grated)
1 chilli (finely chopped)
2 tbsp coriander (finely chopped)
¼ tsp cumin powder
½ tsp salt
2 tbsp raisins
2 tbsp cashew / kaju (chopped)
2 tbsp corn flour
oil (for frying)
2 tbsp oil
1 onion (chopped)
1 green chilli (chopped)
1 tsp ginger garlic paste
2 tomatoes (chopped)
2 tbsp cashew / kaju
2 tbsp oil
1 onion (chopped)
1 green chilli (chopped)
1 tsp ginger garlic paste
2 tomatoes (chopped)
2 tbsp cashew / kaju
For Kofta:
For Onion Tomato Puree:
For Curry:
Directions
In a large mixing bowl take potatoes and paneer.
Add cornflour, chilli, coriander, cumin powder and salt. Also, add raisins and cashews to have crunchy bite in kofta.
Mix everything well with your hands to form a dough. Make sure that all the spices are well combined.
Start making koftas from the dough. Take some part of the dough and roll between your palms to make it round. Similarly makes all the koftas.
Heat oil in a kadai for deep frying. Make sure oil is hot, else koftas can stick to the pan and also disintegrate in the oil.
Drop koftas in hot oil and fry until golden brown from both sides. Remove the fried koftas on a paper towel and keep aside.
Make the gravy/curry:
Heat oil in a pan. Add onions, green chilli, and ginger-garlic paste.Saute onions until change colour slightly.
Further add 2 tomatoes and saute slightly. Now add cashew and continue to saute until tomatoes soften completely.
Cool completely and transfer to a blender. Blend to smooth paste adding water if required.
Use a strainer and strain the puree into another bowl.This makes sure the gravy is really smooth.Keep it aside.
Heat a pan on medium heat. Once hot, add oil and then add the bay leaf, cinnamon, green cardamom, cloves and shahi jeera. Saute until the spices turn aromatic.
Add onion tomato puree and cook for 2 minutes. Then add the coriander powder, red chili powder, turmeric powder, salt, and garam masala. Mix well.
Cover and cook until the mixture starts to thicken and oil separates from sides.
Now add cream and mix on low flame until it's well combined.
Further, add water and mix well, adjusting consistency as required.
Get the curry to a boil, add kasuri methi. Mix well.
Finally, pour the curry over the kofta and malai kofta is ready to enjoy.
Recipe Note
- Add the curry over kofta just before serving to prevent kofta from turning soggy.
- You can garnish with cream, adding cream makes curry rich and creamy.
- Finally, the malai kofta recipe tastes great when prepared creamy and not spicy.