Hope you all are having a wonderful day,wherever you are. The dish I present today is Malai Kofta Curry.
The word “Kofta” is derived from the Persian word “Kufta”, which means “to beat” or “mince” the raw meat. It is available in both vegetarian and non-vegetarian. There are endless variations out there like Lauki Kofta, Palak Panner Kofta, Shahi Aloo Kofta, Malai Kofta, etc..
One of the most popular, favoured and delectable kofta preparations of all time is malai kofta, its spicy and soft cottage cheese (Paneer) dumplings which are deep fried and then simmered in a rich tomato gravy laced with butter and topped with cream. This is a dish I often call for at restaurants.
This an excellent side dish for parties and goes well with all kinds of Indian breads and rice preparations like Pulao, Fried Rice, Ghee Rice.While the preparation time and the procedure may apparently seem tedious, it is really worth a try!
Here is how I made it..try this delicious recipe and enjoy its taste as it lingers on your tongue and your senses!
Malai Kofta Recipe – Cottage Cheese Dumplings Simmered in Creamy Sauce
Ingredients :
For Kofta :
Panner : 1 cup (shredded)
Potato : 1 (large, bolied and mashed)
Mixed Vegetables (Carrot, Beans & Green Peas, etc) : 3/4 cup (boiled & mashed)
Green Chillies : 2-3 (finely chopped)
Cashew /Pista or Almonds & Raisins : 1/4 cup (chopped)
Coriander Leaves /Cilantro : few (chopped)
Garam Masala : 1/4 tsp
Corn Flour /All-Purpose Flour : 1 tbsp
Oil for Frying
For Gravy :
Onion : 2 (large, food processed or finely, chopped)
Tomato Puree : 2 cups or Tomato : 2 nos (finely, chopped)
Ginger-Garlic paste : 1 tbsp
Turmeric Powder : 2 pinch
Coriander Powder : 3 tsp
Red Chilli Powder : 1 tsp
Cumin Powder : 1/2 tsp
Garam Masala : 1/2 tsp
Fresh Cream /Malai : 1/2 cup
Black Cumin /Sahi Jeera : 1/2 tsp
Warm water : 1/2 cup
Oil : 2 tbsp
Salt to taste
Salt to taste
For Cashew Paste : (Optional)
Cashew nuts : 4 nos
Poppy Seeds : 1/4 tsp
Milk : 3 tbsp
Poppy Seeds : 1/4 tsp
Milk : 3 tbsp
Cream /Malai : 1 tbsp
How to maka Malai Kofta :
For the Cashew Paste:
1. Soak poppy seeds,cashews in milk for 1/2 hour and grind it along with malai to make a paste. (Note : this step is optional)
How to maka Malai Kofta :
For the Cashew Paste:
1. Soak poppy seeds,cashews in milk for 1/2 hour and grind it along with malai to make a paste. (Note : this step is optional)
For Kofta : (Makes 6 koftas)
1. Mash the potatoes, mixed vegetables, paneer and mix together. (Note : Squeeze out all excess water from the above mixture)
2. Add the chopped green chillies, corainder leaves, garam masala and salt to this mash and mix well. (Note : The resulting dough should be firm. If not add some bread crumbs)
3. Divide them into equal proportions, stuff each portion with little raisins and chopped cashew nuts. Seal them properly and roll into perfect round shape.
4. Coat it with some cornflour or all purpose flour and keep it aside.
5. Heat the oil on a medium flame in a frying pan. Deep fry these rounds till pale golden in colour and drain the excess oil on paper towels and set it aside.
2. Add the chopped green chillies, corainder leaves, garam masala and salt to this mash and mix well. (Note : The resulting dough should be firm. If not add some bread crumbs)
3. Divide them into equal proportions, stuff each portion with little raisins and chopped cashew nuts. Seal them properly and roll into perfect round shape.
4. Coat it with some cornflour or all purpose flour and keep it aside.
5. Heat the oil on a medium flame in a frying pan. Deep fry these rounds till pale golden in colour and drain the excess oil on paper towels and set it aside.
For the Gravy :
1. Heat 2 tbsps of oil in a deep pan, add the chopped onions, little salt and saute until moisture is evaporated and till light brown in color.
2. Add ginger garlic paste andsaute for couple of minutes.
3. Add tomato puree or chopped tomatoes and cook until oil separates from the mixture. Switch off and let cool the mixture.
4. Grind them into a fine paste and keep aside.
5. Now again, heat remaining oil and add sahi jeera /black cumin, add the onion tomato paste along with all spices powders and salt, saute till the oil begins to separate from the masala.
6. Add 1/2 cup of warm water to this masala to form a sauce/gravy and mix well. (Note : The gravy/sauce for this should be thick so do not add too much water)
1. Heat 2 tbsps of oil in a deep pan, add the chopped onions, little salt and saute until moisture is evaporated and till light brown in color.
2. Add ginger garlic paste andsaute for couple of minutes.
3. Add tomato puree or chopped tomatoes and cook until oil separates from the mixture. Switch off and let cool the mixture.
4. Grind them into a fine paste and keep aside.
5. Now again, heat remaining oil and add sahi jeera /black cumin, add the onion tomato paste along with all spices powders and salt, saute till the oil begins to separate from the masala.
6. Add 1/2 cup of warm water to this masala to form a sauce/gravy and mix well. (Note : The gravy/sauce for this should be thick so do not add too much water)
7. Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
8. Add fresh cream /Malai. (Note : If you don’t have cream add little milk and mix fast with out curdling)
8. Add fresh cream /Malai. (Note : If you don’t have cream add little milk and mix fast with out curdling)
9. Now add the cashew paste and simmer for another 5 minutes until the oil separates.
10. Add finely grated paneer that will give good creamy texture and mix well, remove from the fire.
11. Arrange koftas in a serving dish and pour hot gravy on top, garnish with freshly stirred cream, chopped cilantro and serve immediately (Note : Put the koftas in the gravy just before serving, or else they will become soggy)
10. Add finely grated paneer that will give good creamy texture and mix well, remove from the fire.
11. Arrange koftas in a serving dish and pour hot gravy on top, garnish with freshly stirred cream, chopped cilantro and serve immediately (Note : Put the koftas in the gravy just before serving, or else they will become soggy)
- Do not soak the koftas in the gravy for long time, this makes them absorb all the water in the gravy and becomes soggy so the koftas should be put in just before serving the dish.
- Sometimes while deep frying koftas tend to break part if the dough is too soft. So always try a small portion first see how it turns out, add the bread crumbs if necessary, to bind them together and coat them with corn flour/all purpose flour.
Check here for more Vegetarian Gravies and Curries.
Have a Great Day All!
Sangeetha
Thanks everyone for your enocuraging words…hope you all try this out and love it. it tastes yummy with jeera rice and naan.
nalla tasty one……a bowl adipolli…..
Dish looks awesome,rich and creamy, love paneer in all forms..
Aaha Oho
hey…same pinch…made this over the weekend…have to yet post it…mayb sometime during the week.
Nice click!
looks so good, tempting clicks yummy
malai kofta looks so delicious …yummy
Satya
http://www.superyummyrecipes.com
Super click……mouthwatering
Enikkum aa bowl nalla eshtamayi..Malai kofta superb!! Creamy n yummy..Tempting pictures!!
love this…a perfect party recipe..love your bowl too 🙂
nice click…!!! nalla creamy curry…adipoli…perfect with porotta..yummy!!
looks so yum..
Curry looks delicious..rich and creamy..bowl kanan nalla rasam:)
Very creamy and rich gravy, looks so yummy.
oh that looks so good!
looks so great! love it…
wow…nice click…delicious tempting curry
Yummy Koftas…. Very tempting & the captures deliver their exotic flavor virtually…… WOW!!!! Saved for my try too…. Someday;)
Ash….
(http://asha-oceanichope.blogspot.com/)
have never made it thinking its a tedious job..but wud love to have a bowl:)
What a tempting looking gravy!
Liked your triangle shaped dish 🙂
Your tips are helpful in making correct koftas
Deepa
Hamaree Rasoi
wow kandittu super anallo ithuvare kazhichittilla. nalla pic anu ketto. kandal tanne kazhikkan tonnum
Mouthwatering kofta curry….delicious
Pushpa @ simplehomefood.com
A mouthwatering malai kofta… am so hungry now 🙂
I am wanting to try this for long time,very tempting !
Looks perfect and tempting.. awesome presentation
Delicious and gorgeous malai kofta. Feel like havint it now.Wonderful presentation.
Mouthwatering! ANd I love your plate…unique!
Tongue tickling malai kofta, fabulous and makes me drool..
yummy kofta….nice presentation!!
Wonderful and creamy
Dr.Sameena Prathap says
Hi,
Yummy…Looks great…lively clicks too..
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com
Yum! It's so creamy and rich! How tasty and yummy it must be!
Yum,love this rich and creamy gravy..
Adipoli curry. Enniku varle ishtamanu. Kollam very good with roti.
that is my fav kofta dish and you have made it so perfectly especially the gravy..so rich n creamy..almost feel like taking a piece of naan,dunk in that gravy n gobble up :))
US Masala
Njanum aa bowl il kannu vechu tto.yummy malai kofta curry.
Yeah.. I was also looking at the bowl.. The curry looks delish..
Looks like a lovely rich gravy, a delicious dish!
My Akku's fav gravy..i had tried this with cheese,yummy..Glad u liked the pickle,thats Mahi's recipe,in Kannur its so popular served with biryani…
I tried this once.looks very yummy and useful tips for beginners.
My fav…Aa bowl kanan nalla easamund tto….Super recipe Sanghee..