The rich curry with crunchy fried kofta balls is a crowd favorite amongst Indian curries. Here is my go-to recipe for Malai Kofta.
Malai Kofta is a very popular Indian vegetarian dish where balls (kofta) made of potato and paneer are deep fried and served with a creamy and spiced tomato based curry. The literal translation of this dish is malai=creamy/buttery and kofta=spiced balls (in this case made of potatoes and paneer).
It takes about an hour to prepare 6 servings.
Ingredients:
For Kofta:
Potato - 3 [boiled and mashed]
Paneer - 3/4 cup [grated]
Green chilli - 1[chopped]
Coriander - 2 tbsp
Cumin powder - 1/4 tsp
Salt - 1/2 tsp
Cashew nuts - 2 tbsp [chopped]
Raisins - 2 tbsp
Maida - 2 tbsp
Oil - For frying
For gravy:
Oil - 2 tbsp + 2 tbsp
Onion - 1 [sliced]
Ginger - 1 inch
Tomato - 2 [diced]
Cashew nuts - 2 tbsp
Butter - 1 tbsp
Cumin - 1 tsp
Cardamom - 2
Bay leaf - 1
Cinnamon - 1 inch
Clove - 2-3
Red Chilli Powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/4 tsp
Salt - 1 tsp
Malai - 1/4 cup
Water - as required
Kasuri methi - 1 tsp
Garam Masala - 1/4 tsp
Method:
Firstly, in a large mixing bowl add boiled potato and paneer. Add chopped chilli, coriander, cumin powder and salt. Add raisins and cashew to have crunchy bite in kofta. Mix well making sure all the spices are well combined. Now add maida and mix well forming a soft dough. Maida helps to absorb moisture and bind the mixture well. Prepare a small ball sized kofta by greasing hand with oil. Deep fry on medium hot oil. Stir occasionally, making sure the koftas are cooked uniformly. Fry until the kofta turn golden brown and crisp. Drain off the koftas and keep aside.
In a pan heat 2 tbsp oil, saute onion and ginger garlic paste. Saute until onions changes colour slightly. Add tomato and saute slightly. Add cashew and continue to saute until tomatoes soften completely. Cool completely and transfer to a blender. Blend to smooth paste adding water if required. Filter the mixture to get rid of skin and seeds. Keep aside.
In a large kadai heat butter and 2 tbsp oil. Saute cumin, cardamom, bay leaf, cinnamon, clove until it turns aromatic. Add chilli powder, turmeric, coriander powder and cumin powder. Add in the prepared onion tomato puree, salt and mix well. Cover and cook until the mixture starts to thicken and oil separates from sides. Add cream and mix on low flame until it's well combined. Add water and mix well adjusting consistency as required. Get the curry to a boil, add kasuri methi and garam masala. Mix well.
Pour the curry over kofta and malai kofta is ready to enjoy.
It does take time and patience in the process of preparation, but I know you would agree with me that it is totally worth the effort once you have tried it out.
Kommentare