How to make Malai Kofta Curry -

A creamy rich tomato gravy with cottage cheese dumplings. Malai kofta recipe in a delicious and creamy gravy. This recipe's simple yet unique way.Perfect Indian potluck recipe. Deep fried paneer stuffed dumplings served in a rich and creamy gravy.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Cottage cheese (paneer) (पनीर), potatos

Cuisine : Punjabi

Course : Main Course Vegetarian

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Malai Kofta Curry

Malai Kofta Curry Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Malai Kofta Curry Recipe

  • Cottage cheese (paneer) grated, For koftas 100 grams

  • potatos boiled and mashed 4-5 medium

  • Green chillies seeded and chopped finely 2

  • corn flour 1/4 cup

  • Salt to taste

  • Raisins 1/4 cup

  • Oil to deep fry

  • For gravy

  • Onions,roughly chopped 3 medium

  • Oil 3 tablespoons

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green chillies,chopped 2

  • Coriander powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Tomato puree 1/2 cup

  • Red chilli powder 1 teaspoon

  • Mawa (khoya) 1/2 cup

  • Fresh cream 1/2 cup

  • Garam masala powder 1 teaspoon

Method

Step 1

For the koftas mix paneer, potato, green chillies, cornflour and salt. Divide into sixteen equal portions. Stuff raisins into each portion and shape them into balls.

Step 2

Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Drain on absorbent paper and keep them warm.

Step 3

For the gravy, boil the onions with a cup of water for ten minutes. Drain excess water, cool and grind to a smooth paste. Heat oil in a kadai. Add boiled onion paste and sauté for five minutes.

Step 4

Add ginger paste, garlic paste, green chillies, coriander powder, turmeric powder and salt. Sauté for a minute. Add tomato puree and red chilli powder and sauté on medium heat for eight to ten minutes or till oil begins to leave the masala.

Step 5

Mix mawa in two cups of water and add to the gravy. Bring it to a boil and simmer for ten minutes on low heat, stirring occasionally.

Step 6

Add fresh cream and garam masala powder. Place warm koftas in a serving dish and pour hot gravy on top and serve. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.