Plain Malai Kofta Curry

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • For koftas:
  • 2 cups - paneer, grated
  • 3 - potatoes, boiled and mashed
  • 1 cup - green peas
  • 1 - small carrot boiled and grated
  • 1 tsp - garam masala
  • 1.5 tsp - garam masala
  • 3 to 4 - tbsp maida
  • 2 tbsp - chopped cashews
  • 3 tbsp - raisins
  • 1 tbsp - lemon juice
  • Oil for deep frying
  • Salt to taste
  • For gravy:
  • 2 - medium onions, finely chopped
  • 1 can - tomato puree
  • 12 to 15 - cashews
  • 1 tbsp - ginger garlic paste
  • 2 tsp - garam masala
  • 2 tsp - jeera
  • 1 tbsp - cumin coriander powder
  • 2 tbsp - red chilli powder
  • 2 tsp - turmeric powder
  • 1 cup - fresh or whipping cream
  • 1 - cinnamon stick
  • 2 - green cardamoms
  • 2 - cloves
  • 1 - bay leaf
  • 1 tbsp - tandoori masala
  • 1 tbsp - oil/ghee
  • 2 tbsp - coriander leaves, finely chopped
  • Salt to taste

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.

EXPLORE CATEGORIES