Feb 26, 2011

Malai Kofta Curry



Malai Kofta Curry

Basic recipe credit - Sanjeev Kapoor

Potato & cottage cheese ( Paneer ) dumplings in rich Tomato gravy !!!!

Preparation Time : 20-25 minutes
Cooking Time : 20-25 minutes
Servings : 4

You will need

For koftas:

Potatoes, boiled and mashed - 4-5 medium

Cottage cheese (paneer), grated - 50 grams ( 50 to 100 g )

Green chillies, seeded and chopped finely - 2

Chopped fresh coriander leaves - 2 tablespoon

Cornflour/ corn starch - 1/4 cup ( 50 g )

Salt to taste ( or 1/2 teaspoon )

Raisins - 1/4 cup ( or 3 tablespoon )

Oil for deep-frying ( approximately 250 ml )

For gravy:

Onions, roughly chopped - 3 medium

Oil - 3 tablespoons (or 1 tablespoon )

Ginger - garlic paste - 30 g ( or 2 tablespoon )

Green chillies, chopped - 2

Coriander powder - 2 teaspoon

Turmeric powder - 1/2 teaspoon

Salt to taste ( 1/2 to 3/4 teaspoon )

Tomato puree - 1/2 cup ( 100 ml )

Red chilli powder - 1 teaspoon

Water - 200 ml ( 1 cup )

Fresh cream - 1/2 cup ( according to your choice - 2 tablespoon to 100 ml )

Garam masala powder - 1 teaspoon

Coriander leaves, chopped - 1 tablespoon



Recipe Tip :

Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil. Do not fry in high heat. Fry on medium heat till golden color.

Method

For the koftas mix potatoes, paneer, green chillies, cornflour and salt. Divide into sixteen equal portions.

Stuff raisins into each portion and shape them into balls.

Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Drain on absorbent paper and keep them warm.

For the gravy:

Boil the onions with a cup of water for ten minutes. Drain excess water, cool and grind to a smooth paste.

Heat oil in a kadai. Add boiled onion paste and sauté for five minutes.

Add ginger paste, garlic paste, green chillies, coriander powder, turmeric powder and salt. Sauté for a minute.

Add tomato puree and red chilli powder and sauté on medium heat for eight to ten minutes or till oil begins to leave the masala.

Add water to the gravy. Bring it to a boil and simmer for ten minutes on low heat, stirring occasionally.

Add fresh cream and garam masala powder. Switch off the heat and mix well.

Place warm koftas in a serving dish and pour hot gravy on top, decorate with chopped coriander leaves and serve with any Indian breads / Pulao / Rice of your choice.

5 comments:

Dan said...

Excellent timing, as always.

We just had this dish at a wedding last night and Meredith was telling me that I had to find the recipe!

Priya said...

Never say no to this delicious kofta curry..

Reshmi said...

wow this looks deliciously rich and yummy..

Ms.Chitchat said...

Tasty looking creamy malai kofta,loved the click.

Vimitha Anand said...

Malai kofta is the best and thanks for the recipe...