Description: One more popular Indian vegetarian curry dish where potato and paneer (cottage cheese) balls – ‘Koftas‘ are dunked in a smooth, rich gravy with cream (Malai). Koftas are normally deep fried in restaurants however they can also be baked in the oven as a healthier alternative. The velvety creamy gravy is the ultimate indulgence and is strained for that smooth texture. The gravy is also well balanced with tanginess from tomatoes and natural sweetness and richness from onions, cashews and cream. Malai kofta pairs beautifully with butter naan, tandoori roti or jeera rice. Reserve this dish for special occasions or weekends since it does take a bit of time to prepare at home but it would definitely be worth the effort!!
- 3 medium sized potatoes, boiled & mashed
- 1 cup cottage cheese/paneer grated
- 2 tbsp cashews chopped for crunchy bite
- 1 tbsp raisins (optional if you like sweet crunch in your koftas)
- 2 tbsp plain flour
- 2 chillies, finely chopped
- 2 tbsp coriander, finely chopped
- 1 tsp coriander cumin powder
- 1 tsp salt
- oil for frying
- 4 tbsp oil
- 2 onions sliced
- 2 tbsp ginger garlic paste
- 4 tomatoes sliced
- 2 tbsp cashews
- 1 tbsp butter
- 2 tsp cumin
- 4 pods cardamom
- 3 bay leaves
- 2×1 inch cinnamon
- 4 cloves
- 1 tsp kashmiri red chilli powder
- ½ tsp turmeric powder
- 2 tsp coriander cumin powder
- 2 tsp salt
- 3/4 cup cream
- 1 cup water
- 2 tsp kasuri methi crushed/dried fenugreek leaves
- 1 tsp garam masala
Instructions for Kofta:
- Combine potato, paneer, chillies, coriander, coriander cumin powder, salt, cashews and plain flour in a large mixing bowl making sure all spices are mixed well.
- Grease hands and make small ball sized koftas.
- Deep fry in medium hot oil, stirring occasionally and until koftas turn golden brown and crisp. Drain excess oil by placing koftas on a kitchen towel.
Instructions for curry:
- Heat 2 tbsp oil in a pan and saute onion, ginger garlic paste until onions change colour slightly.
- Add tomatoes, cashews and saute until tomatoes soften completely. Let it cool and blend to smooth paste adding water if required. Using sieve, filter the mixture for smooth consistency. Keep aside.
- Heat 1 tbsp butter and 2 tbsp oil in a large pan and saute cumin, cardamom, cloves, bay leaves and cinnamon sticks until it turns aromatic.
- On low flame, add chilli powder, turmeric and coriander cumin powder and sauté for a few seconds.
- Add in the prepared onion tomato puree, salt and mix well. Cover and cook until the oil separates from the sides and curry starts to thicken.
- Add cream, water and mix well, adjusting consistency as required. Further, add kasuri methi and garam masala and mix well.
- Add koftas in the curry just before serving to avoid sogginess.