Plain Malai Kofta Curry

Recipe by
Total Time:
1.5 hours
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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Ingredients

How to Make Plain Malai Kofta Curry

  • For koftas: Mix the boiled and grated carrot, green peas, boiled and mashed potatoes and the grated paneer in a big bowl.
  • Add the garam masala, salt, lemon juice, turmeric powder and maida. Mix well using hands.
  • Do not add water.
  • Make small egg-shaped balls and deep fry them in batches in hot oil on a medium flame till they turn golden brown.
  • Transfer the fried koftas on to paper towels to remove excess oil.
  • For gravy:
  • Blend the tomato puree with cashews, tandoori masala, cumin-coriander powder, garam masala, chilli powder and turmeric powder to smooth paste; add 3 tbsp water to form a liquid paste.
  • Heat oil in a pan and add jeera, cinnamon stick, cloves, cardamom and bay leaf and saute it for a few mins.
  • Then add the chopped onions to it till they are pinkish golden in colour.
  • Add the ginger-garlic paste, and then the tomato-cashew puree.
  • Add 1.5 cups water and mix well to form the gravy.
  • When it starts simmering, add the dry spices, salt and whipping cream and cook for further 10-15 mins over a low flame.
  • Finally add the tandoori masala.
  • Remove from heat, mix finely chopped coriander and keep it aside.
  • When it's time to serve, arrange the koftas in a serving dish, pour the gravy over them and garnish with fresh cream and chopped coriander.
  • Serve hot with parathas or jeera rice.