June 10, 2019 kofta curry

Malai Kofta Curry | Paneer Kofta


For Malai Kofta

  • 1 heaped cup paneer crumbled (about 150 grams)
  • 1 heaped cup potato boiled & crumbled (about 2 large)
  • 2½ tablespoons corn flour (corn starch)
  • 1 teaspoon ginger paste
  • 2 tablespoons coriander leaves chopped finely
  • Salt as needed
  • ½ to ¾ teaspoon Garam masala
  • 1 tablespoons cashews chopped (optional)
  • 1 tablespoons raisins (optional)
  • Oil for deep frying

For Gravy

  • 1 cup onions cubed
  • 1 ½ cup tomatoes cubed
  • 15 cashew nuts
  • 1 inch cinnamon stick or dalchini (I used real cinnamon so used a bit more)
  • 4 cloves or laung
  • 6 green cardamoms or elaichi

Other Ingredients

  • 2 Tablespoons Oil
  • 1 Bay Leaf Or Tej Patta (Optional)
  • 1 Inch Cinnamon Stick Or Dalchini
  • 2 Cardamoms Or Elaichi
  • 1 Tablespoon Ginger Garlic Paste
  • 1 Teaspoon Red Chili Powder (Use As Needed)
  • ¾ To 1¼ Teaspoon Garam Masala
  • 1 Teaspoon Coriander Powder Or Daniya Powder
  • Salt As Needed
  • ½ To ¾ Teaspoon Sugar
  • ½ Cup Water (Use More If Needed)
  • ½ To ¾ Teaspoon Kasuri Methi Or Fenugreek Leaves
  • 3 To 4 Tablespoons Cream (Fresh Cream Or Homemade Malai, Blend & Use)

Preparation for malai kofta recipe

  • Heat 1 tbsp oil in a pan. Add cardamoms, cloves, cinnamon, cashews and onions. 
  • Saute until onions turn transparent or golden. 
  • Next add tomatoes & saute until they turn soft and mushy. or You can also pour half cup water & boil all the ingredients until soft.
  • Turn off the stove and cool completely. Blend this to a smooth puree.

Making gravy or curry for malai kofta

  • Heat a pan with oil. Add bay leaf, cinnamon and cardamoms. Saute for a minute.
  • Add ginger garlic paste and saute on a low heat till the raw smell goes away. This takes about 2 to 3 mins.
  • Pour the onion tomato puree. Mix it well and add chili powder, garam masala, salt and sugar.
  • Saute for 3 to 4 mins for the raw smell of chili powder to go away.
  • Cook covered until the mixture thickens for about 3 to 5 mins. 
  • Pour water to make a gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.
  • Add kasuri methi and check for salt and spice.
  • Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.

How to make malai kofta

  • To make malai kofta, boil potatoes until just done and not mushy. 
  • Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.
  • Also add raisins and cashews. Or you can stuff them in the koftas.
  • Mix everything well and divide the dough to 8 equal parts. Roll them to balls.
  • If you prefer, you can also flatten each ball. Place the cashews and raisins in the center and seal.
  • Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.
  • It has to rise without browning. This is the right temperature. 
  • Slide the koftas one by one gently to the hot oil. Deep fry on a medium flame until crisp and golden. Remove them to a steel colander or plate.

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