Malai Kofta Curry. Malai kofta recipe – Potato paneer koftas served with a delicious creamy curry. Originally, the term kofta refers to meatballs. In India, the vegetarian version of koftas are quite popular.
Malai = Heavy cream Kofta = meatballs. Traditionally kofta curry is made from meat. But here I am sharing vegetarian malai kofta curry. You can have Malai Kofta Curry using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Malai Kofta Curry
- Prepare 1 cup of boiled potatoes.
- You need 1/2 cup of paneer.
- Prepare 2 tbsp of corn flour.
- You need 2 tbsp of gram flour (besan).
- You need 2-6 of chopped cashew nuts.
- Prepare 1 tsp of green chilli ginger and garlic paste.
- You need 1 tsp of red chilli powder.
- You need 1 tsp of garam masala powder.
- You need 1/2 cup of grated carrot.
- Prepare 1/2 cup of chopped onion.
- You need 1 cup of tomato puree.
- Prepare 1 tsp of roasted cumin powder.
- You need 1/2 tsp of salt to taste.
- You need as needed of Oil for frying.
So, here koftas are made from grated paneer (cottage cheese), potatoes, nuts, and dried fruits. They are deep fried into the oil. These koftas are dipped into the heavy cream. malai kofta recipe creamy kofta balls curry with detailed photo and video recipe. an extremely popular and tasty north indian creamy curry recipe made with aloo and paneer balls in onion and tomato sauce. it is one of the creamiest curry recipe from the north indian cuisine bucket and loaded with malai or cooking cream. you may either serve this recipe with choice of.
Malai Kofta Curry step by step
- For koftas : Wash the potatoes. Cut in to half and boilin a cooker for 2 whistle. Once it is done. Keep aside. Cool it. Open the lid of the cooker. Keep the potatoes in cold water. Peel the skin of the potatoes. In a bowl. Combine all the dry ingrdients, boiled potato, salt, gram flour, corn flour and salt. Mix….well. Make a smooth dough. From the dough. Make any kofta's shape..
- Heat oil in kadai. Once the oil is hot. Starter frying kofta's till it become golden brown in all sides. Oce it is done. Transfer to a plate. Keep aside..
- For gravy : Grind onion, cashew nuts and green chilli. Make a paste and keep aside. For tomato puree: Par boil the tomatoes. Take out the skin of the tomato and grind it and make a puree Keep aside..
- In the same kadai. Heat little oil. Add roasted cumin powder, grind masala. Saute it for few minutes. Add tomato puree, red chilli powder, turmeric powder, garam masala powder and salt. Cook for 3 minutes till the raw smell of masala goes off. Add sufficient water. Cook till it becomes thick in gravy. Switch off the flame and add fresh cream. Once it is done. Keep aside..
- How to proceed : While serving arrange the koftas in serving dish. Pour the hot gravy over the koftas. Serve immediately and garnish with fresh cream….
Malai Kofta Curry, the mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too is a class apart as it is neither bland nor too spicy, combining cream and tomato in a well-balanced proportion. Malai Kofta is a very popular North Indian dish & undoubtedly tops the list of foods ordered at Indian restaurants. Malai stands for cream and Kofta is a fried dumpling of mashed potatoes, paneer (Indian cottage cheese) or other vegetables. Malai Kofta traces it origin to the Mughlai cuisine, where the dumplings were generally made of some kind of meat. For more recipes related to Malai Kofta Curry checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Shahi Paneer.