Malai kofta recipe


An extremely popular and flavourful North Indian creamy curry recipe made with aloo and paneer balls in tomato and onion sauce. This is one of the best creamy curry recipes in North Indian cuisine and is filled with malai or fresh cream served with roti and rice.


Malai or fresh cream is widely used in many Indian curries and especially in Punjabi curries. Most are completed at the end of cooking or during the serving or presentation of the curry. However, some curries are mostly based on malai recipes, and the malai kofta or creamy curry kofta recipe is one of those soft and creamy curries.


Preparation time: 15 minutes

Cooking time: 50 minutes

Serves: 5


Ingredients:

To make Kofta:

3 boiled and mashed potato;

3/4 grated paneer / cottage cheese;

1 finely chopped Chilli;

2 tbsp. finely chopped Coriander;

1/4 tsp. Cumin powder;

1/2 Salt;

2 tbsp. Raisins;

2 tbsp. chopped Cashew;

2 tbsp. Maida / Plain flour;

Oil - for frying.


For onion tomato puree:

2 tbsp Oil;

1 sliced Onion;

1 tsp. Ginger Garlic paste;

2 sliced Tomato;

2 tbsp. Cashew.


For curry:

1 tbsp. Butter;

2 tbsp. Oil;

1 tsp Cumin;

2 Cardamom pods;

1 Bay leaf;

1 inch Cinnamon;

2 cloves;

1 tsp. Kashmiri red chilli powder;

3/4 tsp. Coriander powder;

1/4 tsp. Cumin powder;

1 tsp Salt;

1/4 cup fresh cream;

1/2 cup Water;

1 tsp. Crushed Kasuri methi;

1/4 tsp. Garam masala.


How to cook?

Prepare Kofta:

  • In a large mixing bowl take potatoes and add paneer.

  • Add chilli, coriander, cumin and salt.

  • Add raisins and cashew to make it crunchy.

  • Mix well to make sure all ingredients are well combined.

  • Add Maida and mix it well to form a dough. Make a small sized Kofta. Make sure you grease your hand with oil.

  • Deep fry on a medium heat in oil.

  • Keep stirring occasionally till kofta turns golden brown and crispy.

  • Keep the kofta balls on kitchen towel to remove excess oil.


Let's make curry:

  • In a pan add oil. Now add onion and ginger garlic paste. Saute it well.

  • Add tomato and saute it slightly.

  • Add cashew and continue to stir till tomatoes are tender.

  • Cool the mixture completely and blend it to a smooth paste. Add water as required.

  • In large kadai, heat oil and add butter and oil.

  • Add cumin, cardamom, bayleaf, cinnamon and cloves. Saute it till it turns aromatic.

  • Now on a medium flame add onion tomato puree and salt. Mix it well.

  • Cover and cook till the mixture thickens and oil separates.

  • Add cream and on a low flame combine it well.

  • Add water and mix it well adjusting consistency as per requirement.

  • Boil the curry, add kasuri methi and garam masala. Mix it well.

  • Add kofta and gently stir it. Keep on a low flame for about 2-3 minutes.

  • Finally serve it with roti or jeera rice.

 

Tried this recipe?

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