Imagine soft, rich, delicious Koftas dipped in a rich creamy onion tomato gravy, that’s Malai Kofta Curry for you. When I made my Paneer stuffed Kulcha, I wanted to make something equally rich and delicious to pair it up with. And immediately I decided to go with my version of this Kofta curry.
When it comes to North Indian fare, the husband has a very few favorites and am slowly figuring out that list. Malai Kofta Curry is one such dish that we usually order in restaurants when we eat out. I on the other hand am not a fan of having Kofta curries in restaurant where one single large kofta is poured on with the gravy. It is either a hit or miss. So when I make it at home, I tweak it depending on my mood and it always turns out great.
As with my Soya Kofta Curry, I used my Paniyaram/Appe Pan to shallow fry the Koftas. And once the Koftas are added to the curry, one can hardly tell the difference. So, there – no guilt of eating too many calories while not compromising on the taste. My koftas are basically made from boiled potatoes, grated paneer, milk powder and an assortment of spices – that’s all. In fact these koftas can be served as it too 🙂 The curry is rich with the addition of ground cashews and compliments the koftas really well. All in all, it would be a great meal to serve this up with some Indian bread 🙂
Malai Kofta Curry
What I used –
For the Malai Koftas –
- Boiled Mashed Potatoes, ¾ cup
- Grated Paneer, ½ cup
- Milk Powder, 2 tbsp
- Corn Flour, 1 tbsp
- Red Chilli Powder, ½ tsp
- Salt, as needed
- Oil, 1-2 tsp to shallow fry
For the Curry –
- Onions, 2 medium
- Tomato Puree, ½ cup
- Dried Bay Leaf, 1
- Cloves, 2
- Cinnamon, a small piece
- Cardamom, 1
- Ginger Garlic Paste, 1 tsp
- Red Chilli Powder, ¾ tsp
- Garam Masala Powder, ½ tsp
- Turmeric Powder, ½ tsp
- Sugar, 1 tsp
- Cashews, 7-8 (whole)
- Fresh Coriander Leaves, a few
- Oil, 1 tbsp
- Salt, as needed
- Water, as needed
Prep Work –
1. Roughly chop onions and microwave them for 3-4 mins by sprinkling some water. Once the onions are pale and cooked, let them cool down. Blend smooth and set it aside.
2. Grind cashews with some water smooth and set it aside.
How I made –
1. In a bowl, add all ingredients for the Kofta and mix well. Make equal sized balls.
2. Meanwhile, heat the appe pan with few drops of oil. Place the Kofta balls and cook until golden on all sides on a low flame. Sprinkle few drops of oil as required. Keep it aside.
3. In a pan, heat 1 tbsp of oil. Add dried bay leaf, cinnamon, clove and cardamom. Once they are puffed up, add onion paste and cook on low flame until oil oozes out from the side. Add ginger garlic paste and cook for 1-2 mins until the raw smell is gone.
4. Add tomato puree and cook for another 2-3 mins until it all comes together. Add masala powders – red chilli powder, garam masala powder, turmeric powder, sugar and salt. Cook for another 3-4 mins until the raw smell is gone.
5. Add some water and bring the curry to a boil. Add ground cashew paste and on a low flame cook for 3-4 mins. Add the prepared Kofta balls and sprinkle fresh coriander leaves. Remove from heat.
6. Serve hot with Paneer Kulchas!
- Instead of cooking the onions in microwave, cook them covered on stove top in a pan. Sprinkle little water.
- Ground cashew paste can be replaced with ground almond paste, with same results.
- For a richer version, add 1-2 tbsp of fresh cream to finish the curry.
- Instead of shallow frying the Koftas, deep fry them for a rich version.