MALAI KOFTA | KOFTA CURRY | INDIAN CURRY

MALAI KOFTA

Some yummy and calcium rich Kofta Curry!



Serves - 2

BEST TIME TO HAVE?

As your Lunch or Dinner

HOW TO MAKE MALAI KOFTA?

INGREDIENTS:

  • Potato - 2 large size
  • Paneer / Cottage Cheese - 1/2 cup grated.
  • Onion - 1 small
  • Tomato - 1 tsp
  • Green chili - 2
  • Ginger garlic paste -  1/2  tsp
  • Ghee/ Oil 
  • Cashews - 5 no
  • Maida - 1 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Coriander leaves - a spring
  • Chili powder - 1 tsp
  • Garam Masala - 1/2 tsp
  • Turmeric Powder - 1/4 tsp
  • Coriander powder - 1 tsp
  • Butter - 1 tbsp
  • Bay leaf - 1 small
  • Cinnamon - 1/2 inch
  • Cardamom - 1
  • Cloves - 2 no
  • Salt - as per your taste.
  • Kasuri methi - 1 tsp crushed
  • Sugar - 1/2 tsp

METHOD:

  1. Boil, peel and mash the potatoes.
  2. To mashed potatoes add the grated paneer, 1/2 tsp chili powder , 1 green chili, required salt , 1/4 tsp garam masala, 1/2 tsp coriander powder, maida, 1/4 tsp cumin seeds and turmeric powder to it.
  3. Mix well with your hands and make balls of size enough for deep fry.
  4. Heat enough oil in a pan to deep fry the kofta balls prepared.
  5.  In low flame deep fry the balls till golden brow. Remove from fire.
  6. In another pan heat 1 Tbsp of oil/ghee, saute  sliced onion till transparent.
  7. Add the slited remaining 1 green chili  and ginger garlic paste and saute till raw smell goes
  8. Add the sliced tomatoes, cashews and cook it till tomatoes are mushy and soft.
  9. Remove from fire. Cool it.
  10. Grind it to a fine paste.
  11. Heat another tbsp of butter, sputter remaining 1/4 tsp of cumin seeds, add bay leaf, cloves, cardamom , cinnamon  and saute till the spices releases smell .
  12.  Add remaining powdered spices, saute for  30 sec and the puree prepared.
  13. Mix well. Let it boil.
  14. Reduce the flame and cook it covered for 2 min. Add 1/2 cup of hot water.
  15. Cover cook it for another 2 min. Stir occasionally.
  16. Add the crushed kasuri methi and stir for about a minute.
  17. Off the flame , garnish with coriander leaves and let it sit for 2 min covered.
Serve hot over the fried kofta balls.

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