Malai Kofta Curry Recipe
Malai Kofta is a rich and creamy curry made from paneer / cottage cheese balls/ dumplings.
Main Dish, Paneer Special, Sabzi & Curry
Indian, North Indian
Indian Curry, Indian Kofta Curry, North Indian Food, paneer recipes
For malai kofta (cheese balls)
take full fat milk for better result
Ginger Garlic Paste
Red Chilli Powder
or condensed milk
or as per taste
for deep frying/ pan frying
For making gravy
4 - 5
3 - 4
6 - 8
8 - 10
(take more if want more rich and creamy)
Dried fenugreek leaves (Kasuri Methi)
crushed to powder
1/4 - 1/2
Kashmiri red chilli powder
or as per taste
or as per required consistency
1/2 - 3/4
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.
Making Kofta Balls
In the same mixing bowl add 2 medium boiled potatoes mashed fully or grated.
Add all ingredients mention above in "making kofta" category.
Mix them well and make a dough like mixture. You can add extra 1 tbsp corn flour to the mixture also.
Keep it in refrigerator for 30 minutes to set.
Preparing Curry Gravy
Heat Oil in a pan. Add cumin seeds and other whole spices to it.
Then add ginger and garlic and saute for a minute.
Add chopped onion and saute till translucent.
Remove from heat and transfer to plate to cool.
In the same pan heat 1 tbsp oil more. add cashew nuts and saute for a minute. Add chopped tomatoes and saute till these are soft and cooked.
Remove from heat and keep aside to cool.
Transfer to a mixing jar.
Add in coriander powder, red chilli powder, turmeric powder. add little water and grind to fine paste.
Heat Pan and add 1 tbsp oil. Transfer the puree to pan. Saute till it leaves oil.
Add 1/2 - 1 cup water. Mix well. Add fresh cream and crushed kasuri methi.
Let it simmer for some time. add chopped coriander leaves to it.
Take out the kofta mixture from refrigerator. Greese palms and take out lemon sized balls and roll to give proper shape. Make sure there is no crack on balls else it will split open in hot oil.
Deep fry the koftas in hot oil. Don't over crown the pan as it will be difficult to turn the balls easily and they may rupture. Make it batch of 5 - 6 maximum.
Fry till golden brown on medium high flame. Once done remove from heat and keep on tissue paper.
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
My Dainty Kitchen by Ipsa