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Malai Kofta Curry

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Creamy and rich preparation with cottage cheese dumplings.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 21-25 minutes

Cooking time : 21-25 minutes

Servings : 4

Malai Kofta Curry

Main Ingredients

Paneer (Cottage cheese),

Cuisine

Delhi

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • Paneer (Cottage cheese)
    150 grams
  • Tomatoes
    3 medium
  • Cashewnuts
    1/4 cup
  • Melon seeds (magaz)
    2 tablespoons
  • Poppy seeds (khuskhus/posto)
    1 teaspoon
  • Ginger chopped
    1 teaspoon
  • Green cardamoms
    2
  • Red chilli powder
    1 teaspoon
  • Salt
    to taste
  • Oil
    1 tablespoon
  • Yogurt
    1/4 cup
  • Green cardamom powder
    1/4 teaspoon
  • Refined flour (maida)
    2 teaspoons
  • Fresh cream
    2 tablespoons
  • Garam masala powder
    1/4 teaspoon

Method

Step 1


Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.

Step 2


Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai.

Step 3


Grate cottage cheese into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep fry these koftas till golden.

Step 4


Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.

Step 5


Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.

Step 6


Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

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