Restaurant Style Malai Kofta Curry Recipe

Malai kofta curry recipe is a traditional Punjabi North Indian cuisine. It is a very popular Indian vegetarian dish served in restaurants as the main course or a side dish. It is made with Cottage Cheese and vegetables fried dumplings, simmered in a thick and creamy gravy. Koftas means the fried dumplings balls and malai means cream. These delicious koftas melting in the mouth are dipped and served in a creamy, and sweet gravy. It is an amazing recipe served with tandoori roti or the jeera rice. The Malai Kofta Curry recipe shared here is made with mashed potatoes and grated paneer.

 

Restaurant Style Malai Kofta Curry

 

 

Ingredients

 

Servings 4

Preparation Time 40-45 minutes

 

For Kofta

• 100gm boiled potatoes
• 2 tablespoon cornflour
• one teaspoon of red chili powder
• 1-teaspoon of Coriander powder
• 3 green chilies
• 1/2 teaspoon of turmeric powder
• 1 tablespoon of fresh coriander leaves
• 1/2 teaspoon of chaat masala powder
• 1 teaspoon of salt
• 1 teaspoon of pepper
• Oil for deep frying

 

For Stuffing

• 100gm Grated Paneer
• one teaspoon of Red chili powder
• 1 teaspoon of Coriander powder
• 1/2 teaspoon of garam masala
• 1-teaspoon of salt
• 1 tablespoon raisin
• 1 tablespoon roasted cashew nuts

For Gravy

• 2 Medium size Onion’s paste
• 1 cup Tomato puree
• 1 tablespoon ginger-garlic paste
• 2 tablespoon cashew nuts paste
• 2-tablespoon yogurt
• 2-tablespoon of fresh cream
• 2 tablespoon of Butter
• 1/2 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• one teaspoon of red chili powder
• 1/2 teaspoon of turmeric powder
• 1 tablespoon of Punjabi garam masala powder
• 1 teaspoon of dried fenugreek leaves powder
• The salt according to your taste

 

 

Malai Kofta Recipe

• In a bowl, take boiled potatoes and mash them. Add all the kofta ingredients to the mashed potatoes and mix well. Then keep it aside.
• In another bowl, take grated paneer and combine all the stuffing ingredients to make a paneer stuffing for koftas. Mix it very well.
• Now, take a small portion of potato mixture and start making small flatten round-shaped balls out of it. Press with your palms and flatten it to fill the stuffing in the middle.
• Take two tablespoons of paneer stuffing, and start filling it in the middle of the flattened potato balls.
• Bring together all the sides of the flattened potato mixture and seal it’s every end forming an oval-shaped stuffed dumpling.
• Repeat this step for the remaining potato mixture and paneer stuffing, and similarly prepare all the koftas.
• Once, koftas are ready, fry them until light brown in a frying pan. You can also cook them in an appe pan.

 

Gravy

• Now for making the gravy, heat butter in a pan and roast the cumin seeds in it. Once they crackle, add the onion paste to the pan and saute it.
• Add ginger-garlic paste to the onion paste and saute until the onion turns light brown.
• Now, add tomato puree and cook it for 3 minutes.
• Once tomatoes are cooked, add cashew nuts paste, and yogurt to it. Mix well.
• Add all the remaining spices assembled for making gravy and mix them thoroughly. Blend everything uniformly.
• Cook until oil starts separating.
• Pour some water to thicken the gravy and bring it to a boil. Turn off the flame and let the gravy cool.
• Once the gravy has cooled down, with the help of a hand blender blend the gravy uniformly. Again turn the gas on, and on a slow flame bring back the gravy pan.
• Add dried powdered fenugreek leaves and Punjabi garam masala powder and salt to the gravy. Mix it and bring it to a final boil. Turn the flame off and add all the koftas to the warm gravy.
• In a serving plate, pour Malai kofta curry and garnish it’s top with fresh cream, and chopped coriander leaves.

 

Restaurant Style Malai Kofta Curry is ready, Enjoy it with hot tandoori roti or jeera rice.

 

 

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