Malai Kofta Curry is made up of delectable paneer and potato balls rolled in nuts and fried. They are served in a rich tomato and cashew gravy. Malai Kofta belongs to that pantheon of Indian Curries which have received love globally.
Prep: 30 mins
Cook: 30 mins
2 cup Mashed Potatoes
1 cup Grated Paneer
3 tsp Corn Flour
1 tsp Garam Masala
4 tsp Cashews
Salt, To Taste
2 cup Oil
1 cup Chopped Onion
1 tsp Ginger Garlic Paste
2 cup Tomato Puree
3 tsp Almond Flour
2 tbsp Butter Ghee
1 Bay Leaf
1 inch Cinnamon Stick
2 Cardamom Pods
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Kasoori Methi
- To prepare the Kofta balls, combine the grated paneer, mashed potatoes, corn flour, garam masala, crushed nuts and salt in a bowl and make a firm dough.
- Make lime-sized balls out of the mixture.
- Heat oil in a deep frying pan, and fry the Kofta balls until they’re evenly brown.
- Place them onto a paper towel to drain the excess oil and set aside.
- To prepare the gravy, cook the fried onions, ginger garlic paste, tomato puree, cashew paste and almond flour in a thick-bottomed cooking dish.
- Grind this into a smooth puree and set aside.
- In another pan, temper the whole spices until they release their aromas.
- Add the puree you made earlier, and salt. Cook until it starts to leave the sides of the pan.
- Add the ground spices, (red chilli powder and coriander powder), to the puree and keep cooking until all the raw smell is gone.
- Add water to reach your desired thickness for the gravy. Simmer for 5 minutes.
- Add the Kasoori Methi and Garam Masala and cook for two more minutes before turning off the heat.
- Place the Kofta balls into the gravy, serve and enjoy!
- Both the gravy and the Kofta balls can be made well in advance and saved separately in leak proof, liquid tight containers. Simply reheat in these containers when they are both ready to serve.