Malai Kofta Curry
- Ready In:
- 40mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 59.14 ml raisins
- oil, to deep fry
- 4.92 ml coriander powder
- 4.92 ml turmeric powder
- salt
- 118.29 ml tomato puree
- 4.92 ml red chili powder
- 118.29 ml mawa (khoya)
- 118.29 ml fresh cream
- 4.92 ml garam masala powder
- gravy
- 3 medium sized onions
- 44.37 ml oil
- 14.79 ml ginger paste
- 14.79 ml garlic paste
- 2 green chilies
- 4-5 medium sized potatoes
- 100 g cottage cheese (paneer)
- 2 green chilies
- 59.14 ml cornflour
- salt
directions
- Boil the potatoes, cool, peel and grate them. Grate paneer.
- Wash all green chillies, deseed and chop them fine.
- Peel onions, cut them into halves and boil with a cup of water for ten minutes.
- Drain excess water, cool onions and grind them into a smooth paste.
- Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt.
- Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
- Deep fry in hot oil until slightly coloured. Drain and keep aside.
- Heat oil in a kadai. Add boiled onion paste and cook for five minutes.
- Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt.
- Cook for a minute. Add tomato puree and red chilli powder and cook on medium flame for eight to ten minutes or till oil separates from the masala.
- Mix mawa in two cups of water and add to the gravy.
- Bring it to a boil and simmer for ten minutes on a slow flame.
- Stir occasionally.
- Stir in fresh cram and garam masala powder.
- Place warm koftas in a serving dish and pour hot gravy on top and serve.
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