Malai Kofta

Prep: 15 mins Cook: 30 mins Number of Portions: 04

Ingredients

    For Curry
  • Oil - 1 tbsp
  • Cinnamon - 1 stick
  • Bayleaf - 1no
  • Cloves - 3 nos
  • Black cardamom - 1 no
  • Cardamom - 3 no
  • Caraway seeds (Shahi jeera) - 1 tsp
  • Onion chopped - 1 cup
  • Green chilly - 1 no
  • Garlic chopped - 1 tbsp
Ginger chopped - 1 tbsp
Turmeric - 1/3 tsp
Kashmiri Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1/2 tbsp
Tomato chopped - 2 cups
Salt - to taste
Cashew Nuts - handful
Water - 2 1/2 cups
Fenugreek(methi) powder - 1/2 tsp
Sugar - 1 tbsp
Cream - 1/4 cup
    Kofta
  • Cottage cheese (paneer) - 1cup
  • Potato Boiled - 1 cup
  • Coriander chopped - 1 tbsp
  • Ginger chopped - 1/2 tbsp
  • Green chilly - 1 no
  • Cornflour - 1 1/2 tbsp
  • Salt - to taste
  • Cashewnuts Chopped - 2 tbsp
  • Oil - for frying

Method

  • For the Kofta mash together cottage cheese (paneer) & boiled potato.
  • Add chopped coriander, ginger, chopped green chilly, cornflour, salt and chopped cashew nuts.
  • Mix them well and shape into round balls or oblong.
  • Heat oil and deep fry till golden brown on high flame. Keep aside.
  • For the curry heat oiled butter together. Add black cardamom, cardamom & caraway seeds. Stir for 15 seconds.
  • Now add chopped onions and cook for 5 mins.
  • Add green chilly and saut. Add chopped garlic and ginger and cook for another 3 minutes.
  • Add turmeric, chilly powder, coriander powder and cumin powder.
  • Lightly toss and add chopped tomatoes.
  • Now add salt & cashew nuts and cook for another 5- 7 mins.
  • Add 2 1/2 cups of water and cover till tomatoes are mashy.
  • Now remove from fire and let it cool for 2 minutes.
  • Now using a blender blend it into a fine puree.
  • Strain the puree and transfer it to a clean pan.
  • Bring it to a boil and add kasoori methi powder, sugar & salt to taste.
  • Can add water if the curry is too thick.
  • Add cream, stir and remove from fire.
  • Place the kofta in a bowl and pour the hot curry on top and serve.
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