Since it’s the Navratri week, I thought of sharing a dish which can be cooked with onion or without onion as well. It is ‘Malai Kofta Curry’…. a flavorful, rich and creamy curry from the Mughlai origin. Today’s dish is cooked in yogurt-onion-cream based gravy, but it can be made without onion-garlic as well. All you have to do is substitute onion with adding a couple of spoon more cashew-melon seed paste. Trust me, even without onion and garlic, this dish is loaded with flavor and has a refreshing taste. Most of all, it’s so simple, yet so delicious!
Start the recipe by preparing the ‘Koftas’. Combine mashed potatoes and all the ingredients (listed under outer covering) and make smooth dough. Instead of cornflour rice flour or besan can also be used. Prepare the filling with ingredients listed under stuffing. Feel free to add dry nuts (cashews, raisins) to the filling. For a healthier version, you can cook koftas in an appe pan or shallow fry them (as I have done). Else you can deep fry them but care should be taken that the ‘koftas’ must be coated with cornflour evenly.
Gravy should be thick, so add water accordingly. Just before serving, add koftas to the hot gravy, mix and serve. For dinner you can pair it with Vegetable Pulao or Jeera Rice. I made this on last night dinner and I was a hit. The softness of ‘kofta’ along with silky smooth gravy melts in your mouth.
For Koftas – Stuffing:
- Making Kofta: Mash potatoes. In a big bowl add all ingredients with mashed potatoes and combine all the ingredients and make dough out of the potato mixture. Set it aside.
- Assemble ingredients listed under stuffing. Combine all the ingredients in a bowl and mix it well.
- Make a small ball of the potato mixture and flatten it. Place a little mixture in the center. Bring all the sides together and shape it like a ball. Make sure all the ends are sealed. Repeat the process with rest of the mixture.
- Coat the koftas with cornflour. You can cook kofta in an appe pan or fry koftas until brown in color.
- Making Gravy: Heat oil in the wok, add onions to it. Sauté until golden.
- Add the ginger paste, chopped garlic, kasuri maethi and cook until the rawness goes away and the oil separates from the spices. Turn off the flame and cool it completely. Once the mixture has cooled, blend it until smooth along with the soaked and drained cashews and yogurt.
- Add the cashew-yogurt paste back into the wok. Keep it on low flame and cook it for another 3-4 minutes.
- Add water if needed. Mix well. Then add the dry spice powders and melon seed paste.
- Season with salt and add the cream and garam masala powder. Mix well and cook for another 5 minutes or until the gravy thickens.
- Just before serving, add koftas to the hot gravy, mix and serve.
- Enjoy with warm rotis or boiled rice.