Malai kofta curry is an Indian main course dish which is made of paneer -potato kofta, and onion-tomato gravy. Let’s proceed to the recipe.
PREPARATION TIME: 30 MINUTES
COOKING TIME: 30 MINUTES
COURSE: MAIN COURSE
Paneer (Indian cottage cheese): 250 grams
Boiled potatoes: 2 medium sized
Salt: 1/2 teaspoon
Black pepper powder: 1/2 teaspoon
Bread crumbs: For coating
Maida (All purpose flour): 2 tablespoons
Corn flour: 1 teaspoon
Water: 1/4 cup
Oil: for deep frying
Oil: 3 tablespoons
Jeera (Cumin seeds): 1/2 tablespoon
Heeng (Asafoetida): 2 pinches
Badi ilaychi (Black cardamom) : 2
Choti ilaychi (Green cardamom): 2
Laung (Cloves): 4
Kali mirch (Black pepper): 4
Dalchini (Cinnamon stick): 1 inch
Khada dhaniya (Coriander seeds): 1 teaspoon
Sookhi laal mirch (Dried red chillies): 2
Lahsun (Garlic cloves): 7-8
Adrak (Ginger): 2 inches
Pyaz (Onion): 3 medium sized
Hari mirchi (Green chilies): 2
Tamatar (Tomatoes): 3 medium sized
Kasuri methi: 1 teaspoon
Haldi powder (Turmeric powder): 1/2 teaspoon
Dhaniya powder (Coriander powder): 1 tablespoon
Laal mirch powder (Red chilli powder): 1/2 teaspoon
Garam masala powder: 1/4 teaspoon
Fresh cream: 1.5 tablespoons
Namak (Salt): according to your taste
Water: for cooking
- In a large bowl, take boiled potatoes. Peel and mash them. Now crumble Indian cottage cheese and mix with mashed potatoes.
- Add salt, black pepper powder, and mix again. Make small balls from the dough and keep aside.
- In a bowl take all purpose flour and corn flour. Add sufficient water to make a paste. Paste should not be too thick nor too thin.
- Now first coat a ball with the paste after that coat it with bread crumbs and keep aside. Repeat this process and prepare all the balls.
- Put a pan on medium flame, pour it with oil, and heat. When oil gets enough hot to deep fry the balls, put one by one all the balls and fry them till they turn golden brown.
- Transfer them to kitchen tissue on a plate and keep them aside.
- Koftas are ready!
- Put a karahi on medium flame and heat.
- Add black cardamom, green cardamom, cloves, black pepper, cinnamon stick, coriander seeds, and dry red chilies.
- Dry roast all the spices for 2-3 minutes and turn off the flame. Transfer spices to a mixer jar, blend them to make a powder, and keep aside. Now put that karahi on medium flame and heat 1 tablespoon oil.
- Add 2 roughly chopped onions, 3 roughly chopped tomatoes, 2 inches of ginger, 2 green chilies, and 7-8 garlic cloves. Saute them for 4-5 minutes and turn off the flame. Let them cool for sometime and transfer to a mixer jar.
- Blend them, make a smooth paste, and keep aside.
- Again put that karahi on medium flame and heat 2 tablespoons oil. Add asafoetida, 1/2 teaspoon kasuri methi, and saute.
- Add 1 finely chopped onion and saute till it turns golden brown. Add that onion-tomato paste and cook it well for 7-8 minutes. Now add turmeric powder, coriander powder, red chili powder, prepared dry spices powder, 1/2 cup water, and mix well.
- Cover and cook for 7-8 minutes and stir occasionally. Open the cover, add 1.5 cup of water, salt according to your taste, and mix again.
- Let the water boil for sometime. Now add koftas and carefully mix them. Put the flame on simmer, cover the karahi, and cook for 4-5 minutes.
- Now open the cover, add fresh cream, garam masala powder, 1/2 teaspoon kasuri methi, and mix them slightly. Cook for 2 minutes on simmer flame, and turn off the flame. Serve with roti or naan.
- Malai kofta is ready!
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