Malai Kofta Curry
Soft melt in mouth kofta balls dunked in the creamy sauce giving a mouth watering curry. Pair with naan and make a lush meal.
Ingredients
For Kofta
- 2 Boiled Potatoes Medium size, mashed
- 200 Grams Paneer / Indian Cottage Cheese Grated
- 1/2 Tbsp Corn Flour
- 1 Tbsp Milk Powder Optional
- 1/2 Tsp Salt
- 1/2 Tsp Kashmiri Red Chilli Powder
- 1 Tsp Coriander Powder
- 8 Cashews
- 7 Raisins
- 2 Green chillies Chopped
- 1/2 Tsp Roasted cumin powder
- 100 Ml Oil For deep frying (100ml used for nutritional purpose)
For Gravy / Sauce
- 2 Onions Medium Size, Chopped
- 2 Tomatoes Large Size, Chopped
- 1.5 Tbsp Ginger Garlic Paste
- 1/2 Tsp Red Chilli Powder
- 1/2 Tbsp Coriander Powder
- 1/2 Tsp Turmeric Powder
- 1 Tsp Garam Masala Powder
- 2/3 Cup Double Cream / Full Cream
- 12 Cashews
- 2 Tbsp Oil
- 1 Tbsp Brown Sugar Optional
- 1 Tsp Cumin Seeds
- 1/2 Tsp Dried Fenugreek Leaves / Kasuri Methi Crushed
- 10 Grams Fresh Coriander Leaves For garnishing
Instructions
For Making Kofta
- In a mixing bowl add mashed potato, paneer, corn flour, milk powder, salt, kashmiri Red chilli powder, coriander powder, cashews, raisins, green chillies, and roasted cumin powder. Now mix it properly and knead it like a dough.
- Divide the dough into equal parts and form a lemon sized balls of it. With your thumb, make a impression in the centre and put a cashew and raisin in it and seal the ball making it oval in shape. You can make round ball if you prefer round shaped kofta.
- Heat the oil for deep frying in a pan and deep fry the koftas and take them out on a kitchen towel.
For Making Kofta Gravy / Sauce
- Heat 2 tablespoon of oil in a pan and add cumin seeds to it. Once they become brown, add chopped onion and cashews to it. when onions are pinkish brown in colour, add ginger-garlic paste to it. once the raw smell goes off, add salt, chilli powder, turmeric powder, coriander powder, cinnamon powder and sugar to it.
- Saute this masala mix for few minutes and then add chopped tomatoes. Saute this again until the mixture start leaving oil.
- Switch off the flame and let it cool for few minutes. Once cooled, transfer it into a blender jar and blend until its a smooth gravy.
- Now transfer this again into the same pan and keep it on medium flame. Now add cream and 1 cup of water. Cook it until it reaches your desired consistency. Add crushed kasuri methi leaves and garam masala and switch off the flame.
Notes
- Don't add all the koftas in the gravy before hand, just add it while serving, else it will absorb all the gravy and turn soggy.
- Adding milk powder to kofta is optional. I use this to bind my koftas and give them a little sweet taste. You can use breadcrumb instead of milk powder. Similarly adding sugar to the gravy is also optional if you want little sweeter gravy.
- Knead the kofta mixture very well so that it binds properly. Before frying kofta, just fry a small fraction of mixture just to check that its not getting splattered in hot oil and is binding properly. If it is getting broken, just add little more binding agent and check again.
- Always fry just 2-3 kofta at a time so that they get enough space and is easy to turn them around.
Nutrition
Nutrition Facts
Malai Kofta Curry
Amount Per Serving
Calories 466
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 529mg23%
Potassium 400mg11%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 8g9%
Protein 9g18%
Vitamin A 564IU11%
Vitamin C 19mg23%
Calcium 42mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.