Malai Kofta curry

Malai Kofta

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Malai Kofta
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Malai Kofta

Recipe by whenyourhungryCourse: MainCuisine: IndianDifficulty: Medium
Servings

3

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Potato paneer koftas are served with a tangy tomato sauce that is creamy and well balanced with onions. The term kofta refers to meatballs however this vegetarian option is very delectable and irresistible. The kofta is soft and moist on the inside that goes well with the flavorful gravy sauce 

Go check out https://whenyourhungry.com/naan-indian-flatbread/ for an easy Naan recipe

Ingredients

  • For making Koftas:

  • 4-5 potatoes (boiled & grated)

  • ½ cup fresh cottage cheese (grated) aka Paneer

  • ½ tsp ginger paste

  • ½ tsp garlic paste

  • 2 tsp coriander leaves (Fresh or dried)

  • 1 tsp pepper powder

  • 1 tsp garlic powder

  • 2 green chillies (finely chopped) 

  • ½ tsp salt

  • 2 tbsp cornstarch

  • 2 tbsp all purpose flour (for coating the koftas)

  • 2 cups oil (For frying the koftas)

  • For making creamy curry sauce

  • 1 tbsp oil

  • 3-4 green cardamoms

  • 3-4 cloves

  • 1-2 bay leaves

  • 1 cinnamon stick

  • ½ tsp ginger paste

  • ½ tsp garlic paste

  • ½ tsp garam masala

  • 2 large onions (Chopped)

  • 2 tomatoes (pureed)

  • ½ cup fresh cream

  • ¼ cup cashew paste

  • 1 tsp fenugreek dried leaves

Directions

  • In a large bowl, grate the boiled potatoes (Boil the potatoes until just done so that they are not mushy) and grate them after they are cooled down
  • Add fresh cottage cheese, which you are either grate or add a crumbly mix
  • Add the ginger paste, garlic paste, dried /fresh coriander leaves, pepper powder, garlic powder, chopped green chillies, salt and cornstarch
  • Mix and combine all the ingredients well
  • Divide the mixture into 20 equal parts, make them into smooth balls. The mixture may be sticky and hence roll these smooth balls into all purpose flour
  • Heat the oil in a deep frying pan to 375F. Alternatively, you can check if the oil is hot enough by dropping a small portion of the mixture into the oil. If the ball rises up the oil is hot and ready for deep frying
  • Now, start frying the koftas in batches and fry them until crispy golden brown 
  • Remove the koftas, place on a paper towel & let them cool
  • For making the creamy curry:
  • Heat oil in a deep pan, add the dry spices like the bay leaves, cloves, cardamoms and cinnamon sticks. Fry them for around about a minute till you get the spice aroma
  • Add the onions and some salt at this stage, for the onions to start caramelizing. Saute the onions until golden brown (Would take around 10-15 minutes)
  • Add the ginger paste, garlic paste, pureed tomatoes, garam masala and mix well until well combined! If you add diced tomatoes ensure they are nice and mushy at this stage
  • Let this gravy base cook and simmer for about 10 minutes
  • Add the fresh cream, cashew paste and dried fenugreek leaves, mix well and let this simmer on medium heat for about 5 minutes
  • Serve this gravy hot with fresh hot koftas along fresh flatbread/ naan or plain rice 

PRO TIP

  • To make cottage cheese at home, boil 3 cups of milk in a large saucepan. Add 1 tbsp of lime juice or white vinegar and mix well. In a few minutes you will see the milk split & curdle. Let this mix sit for about 5 minutes & strain the milk curds into a cheese cloth. Squeeze off the excess water and what is left behind is cottage cheese (Paneer)