Malai Kofta Curry Recipe
Malai kofta curry features soft, creamy dumplings made from paneer and vegetables, served in a rich and luscious tomato-based gravy. This dish shows the perfect balance of flavors, making it an ideal party food.
Servings: 5 People
Equipment
- 1 Mixer Grinder Blender
Ingredients
For malai kofta (cheese balls)
- 1 ltr Milk take full fat milk for better result
- 2 tbsp Vinegar
- 2 medium Boiled potatoes grate/mashed
- 2 tbsp Corn starch
- 1 tsp Ginger Garlic Paste
- 1 tsp Coriander leaves finely chopped
- 1 Green Chilli finely chopped
- 1 tsp Coriander Powder
- ½ tsp Red Chilli Powder
- ¼ tsp Garam Masala
- 1 tsp milk powder or condensed milk
- ½ tsp Salt or as per taste
- 1 cup Oil for deep frying/ pan frying
For making gravy
- 4 - 5 tbsp Refined Oil
- 1 tsp Cumin seeds
- 3 - 4 Cloves
- 6 - 8 Black pepper
- ½ inch Cinnamon stick
- 4 Green Cardamom
- 1 Bay Leaf
- 1 tsp Cumin seeds
- 2 medium Onion
- 2 medium Tomatoes
- 5 large Garlic pods
- ½ inch Ginger
- 8 - 10 Cashew nuts can also add some almonds
- 1 tsp Dried fenugreek leaves (Kasuri Methi) crushed to powder
- ¼ - ½ cup Cream
- 2 tbsp Coriander Powder
- 1 tsp Kashmiri red chilli powder
- ½ tsp red chili powder
- ½ tsp Turmeric powder
- ¾ tsp Salt or as per taste
- 1 Water or as per required consistency
- ½ tsp Sugar to balance the flavor
Instructions
Making paneer
- Boil milk. Once it starts boiling, add 2 tbsp vinegar to it. wait of 1 minute till milk curdles. If required add 1 tbsp vinegar more.
- Turn off gas and strain out paneer from the water with help of a strainer. Make sure it has small holes so that you will not loose any paneer. Or use muslin cloth for this step.
- Squeeze out all excess water from paneer and make it dry.
- Keep it aside in a mixing bowl.
- If using store-bought paneer, grate the block of paneer into a large mixing bowl.
Making Kofta Balls
- In the same mixing bowl, add 2 medium-sized, boiled potatoes mashed fully or grated.
- Add all ingredients mentioned above in the "making kofta" category.
- Mix them well and form a dough-like mixture.
- Keep it in the refrigerator for 30 minutes to set. Then, take it out and make smooth balls greasing your palms.
- Heat oil in a kadhai. Remove the kofta balls and drop them one by one into hot oil. Keep the flame on medium heat.
- Fry until they are evenly fried to golden. Remove once done and keep them aside on a kitchen towel or paper napkin.
Preparing Curry Gravy
- Heat Oil in a pan. Add cumin seeds and other whole spices. Saute until the whole spices are fragrant.
- Then add ginger and garlic and saute for a minute.
- Add chopped onion and saute till translucent.
- Add cashew nuts and tomatoes and saute for a minute.
- Add ½ cup of water and cover with a lid. Simmer for 2 - 3 minutes.
- Then remove from heat and keep aside to cool.
- Transfer the content of the pan into a mixing jar. Blend to a smooth paste or puree.
- Heat oil or ghee to a pan. Keep the flame low and add the ground spices to it. Stir to mix.
- Then Transfer the pureed masala paste to the pan. Saute till it leaves oil.
- Add ¼ - ½ cup water to the pan, if the paste seems too thick. Mix well and let it simmer on low flame for 4 - 6 minutes.
- Add fresh cream and crushed roasted kasuri methi. Give a gentle stir.
- Turn off the heat and add finely chopped cilantro leaves.
Serving Malai Kofta
- Malai koftas are soft and if you add in hot gravy it will melt and mix in gravy. So while serving add the koftas to the gravy, add some extra cream or malai and serve hot with Naan or Paratha.