MALAI KOFTA CURRY
MALAI KOFTA CURRY
The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.
The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.
![]() |
MALAI KOFTA CURRY |
INGREDIENTS:
- 1⁄4 cup raisins
- oil, to deep fry
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- salt
- 1⁄2 cup tomato puree
- 1 teaspoon red chili powder
- 1⁄2 cup mawa (khoya)
- 1⁄2 cup fresh cream
- 1 teaspoon garam masala powder
- gravy
- 3 medium sized onions
- 3 tablespoons oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies
- 4 -5 medium sized potatoes
- 100 g cottage cheese (paneer)
- 2 green chilies
- 1⁄4 cup 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.
Comments
Post a Comment