Malai Kofta Curry (Stuffed Cottage Cheese Ball in Rich Gravy)

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.

  • Servings: 8-serving
  • Time: 85 mins
  • Difficulty: medium
  • Print

Summary

  • Cuisine: indian
  • Passive Time: 20 mins
  • Course: side dish
  • Preparation Time: 20 mins
  • Cooking Time: 45 mins

Ingredients

For Koftas – Outer Covering:
4 (Medium Boiled and Mashed) Potatoes
½ tsp Black Pepper Powder
¼ tsp Garam Masala Powder
½ tsp Butter
2 tsps Flour
To taste Salt
For Koftas – Stuffing:
1 cup Paneer – (Crumbled)
1 Tbsp Cashew – (Chopped)
1 Tbsp Raisins
½ tsp Red Chili Powder
1 Tbsp Coriander Leaves – (Finely Chopped)
To taste Salt
For Gravy:
½ cup Onion – (Chopped)
1 tsp Ginger Paste
1 tsp Garlic – (Chopped)
8 – 10 Cashew
1 Tbsp Charmagaj/Melon Seed Paste
2 tsps Yogurt
½ tsp Kasuri methi/Dried Fenugreek Leaves
½ tsp Red Chili Powder
½ tsp Coriander Powder
½ tsp Garam Masala Powder
2 – 3 tsps Fresh Cream
To taste Salt
2 tsps Oil

Steps

  1. 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.
  2. Assemble ingredients listed under stuffing. Combine all the ingredients in a bowl and mix it well.
  3. 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.
  4. Coat the koftas with cornflour. You can cook kofta in an appe pan or fry koftas until brown in color.
  5. Making Gravy: Heat oil in the wok, add onions to it. Sauté until golden.
  6. 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.
  7. Add the cashew-yogurt paste back into the wok. Keep it on low flame and cook it for another 3-4 minutes.
  8. Add water if needed. Mix well. Then add the dry spice powders and melon seed paste.
  9. Season with salt and add the cream and garam masala powder. Mix well and cook for another 5 minutes or until the gravy thickens.
  10. Just before serving, add koftas to the hot gravy, mix and serve.
  11. Enjoy with warm rotis or boiled rice.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s