Sunday, November 4, 2007

Malai Kofta Curry

One of our favourite curries in all Indian restaurants is the Malai Kofta. In fact, my husband uses this dish as his criterion for judging restaurants:) The place that can dish out a rich, delicious and freshly-spiced Kofta Curry goes on his wishlist. Though I've made similar curries before, I had never really ventured into making the authentic malai kofta, but when we planned a pre-Diwali dinner with family and friends, I knew it's now or never!! So I made the Malai Kofta Curry and am proud to say that it was a hit with everyone and was also complimented as being "restaurant-style"!! This dish does involve some planning and preparation time, but at the end, it is truly worth it.


For Koftas
2 cups Paneer - grated
3 Potatoes - boiled and mashed
1 cup Green Peas
1 small Carrot boiled and grated
1 tsp Garam Masala
1 1/2 tsp Kitchen King Masala
3-4 tbsp Maida
2 tbsp Cashews slit in halves
3 tbsp Raisins
Oil for deep frying
Salt to taste
1 tbsp lemon juice

For Gravy
2 medium Onions - finely chopped
1 can of Tomato Puree
12-15 Cashews
1 tbsp ginger-garlic paste
1 tsp Garam Masala
2 tsp Kitchen King Masala
2 tsp Jeera
1 tbsp Cumin-Coriander Powder
2 tbsp Red Chilli Powder
2 tsp Turmeric Powder
1 cup Fresh or Whipping Cream
1 inch Cinnamon Stick
2 Green Cardamon
2 Cloves
1 Bay Leaf
1 big tbsp Tandoori Masala
1 tbsp Oil/Ghee
2 tbsp Coriander Leaves, finely chopped
Salt to taste


For Koftas
Mix the boiled and grated carrot, green peas, boiled and mashed potatoes and the grated paneer in a big bowl. Add the garam masala, kitchen king masala, salt, lemon juice, turmeric powder and maida and mix them well using your hands. Do not add water. In fact, remove any water from boiled vegetables to make a thick mixture that can be rolled into tight balls.

Make small egg-shaped balls and deep fry them in batches in hot oil at slow to medium flame till they turn golden brown and crisp from outside. Transfer the fried koftas on paper towel to remove excess oil. If you see that your koftas break while frying, try rolling them in more maida or bread crumbs before frying.

For Gravy
Blend the tomato puree with cashews, kitchen king masala, cunim-coriander powder, garam masala, chilli powder and turmeric powder to smooth paste; add 3 tbsp water to form a liquid paste.

Heat oil in a pan and add jeera, cinnamon stick, cloves, cardamom and bay leaf and saute it for a few mins, then add the chopped onions to it till they are pinkish golden in color. Add the ginger-garlic paste, and then the tomato-cashew puree. Add 1 1/2 cups water and mix well to form the gravy. When it starts simmering, add the dry spices, salt and whipping cream and cook for further 10-15 minutes over a low flame. If you think it is thick and need to make it liquid, add some whole milk. Finally add the tandoori masala to get the nice yellow color. Remove from heat, mix in finely chopped coriander and keep it aside.

When it's time to serve, arrange the koftas in a serving dish, pour the gravy over them and garnish with fresh cream and chopped coriander. Serve hot with Parathas or Jeera Rice! Hope this delicious Malai Kofta curry finds a place on your dinner table and helps liven your meal, just as it did ours!

Similar Recipes:
Doodhi/Lauki Kofta Curry
Hariyali Paneer Koftas

No comments:

Post a Comment