Malai Kofta Curry (Indian Cottage Cheese Dumplings In A Creamy Gravy)

‘Malai Kofta’ a very famous dish from North Indian cuisine. Soft dumplings made with panner (Indian Cottage Cheese) dunked into a rich and creamy gravy makes a beautiful vegetarian main course option. I use onion and garlic in this gravy. Those who do not want can discard them but the taste slightly differs. There are many ways of making this dish. I already have shared one version with outer shell made up of boiled potato and will be sharing another version with goodness of vegetables and paneer together. Some people prefers it in a white gravy and others this version of ‘makhni’ gravy. But both tastes equally good. Today, I am sharing with ‘makhni’ based gravy. If you are paneer lover like me, you may try my earlier posts of ‘Malai Kofta’ and ‘Paneer Kofta Curry’ recipe too.

Ingredients:

For Making the Koftas:

• Fresh Paneer – 250 gms
• Potato – 1 (Boiled – Medium Size)
• Green Chili – 2 (Finely chopped)
• Salt – To taste
• Garam Masala Powder – ½ tsp
• Roasted Cumin Powder – ½ tsp
• Cornflour – 2 Tbsp
• Cashew – 5-6 (Finely chopped)
• Raisin – 8-10 (Finely chopped)
• Grated Dry Coconut – 1 Tbsp
• Coriander – 2 tsp (Very finely chopped )
• Oil – As required for frying the koftas

For preparing the curry:

• Butter – 2 Tbsp
• Oil – 2 tsp
• Black Peppercorns – ½ tsp
• Black Cardamom – 1
• Cinnamon Stick – 1”
• Cloves – 2
• Green Cardamom – 3
• Ginger – 1 ½” piece (Chopped)
• Tomato – 2 Medium (Roughly Chopped)
• Onion – 1 (Medium – Roughly Chopped)
• Chili Powder – ½ tsp
• Kashmiri Red Chili Powder – ½ tsp
• Coriander Powder – ½ tsp
• Cashew – 8-10 nos
• Full Fat Milk – 1 cup
• Fresh Cream – 2 Tbsp
• Sugar – ½ tsp
• Salt – To taste
• Kasuri Methi – 2 tsp
• Shahi Garam Masala – ¼ tsp
• Coriander Leaf – A handful

Steps:

For Koftas:

1. Mix chopped cashew nuts, grated coconut, coriander, green chili and raisins in a bowl. Keep aside.
2. Mash boiled potato and paneer separately. Take both in a bowl. Now add all the remaining ingredients  and salt in the bowl. Mix everything with your hand.
3. Grease your hand with few drops of oil. Take small amount of the paneer mixture and make a little space in the center.
4. Fill some nut-coconut mixture in the center and bring back the ends together and make a round ball (kofta).
5. Make all the koftas in the same manner.
6. Heat oil in a non stick kadai.
7. Take a little amount of cornflour in a bowl. And roll the koftas in it. Shake off the excess cornflour and carefully slide in the medium heat oil. Fry the koftas on medium heat till golden brown.
8. Remove the koftas on a kitchen paper. Keep aside.

For preparing the gravy:

• Heat 2 tsp oil in a pan. Add all whole spices. Fry for 20 seconds to till aromatic.
• Add chopped onion, ginger and garlic pods. Sauté for few minutes.
• Next add chopped tomato and fry for another few minutes.
• Add cashew nuts, chili powder, kashmiri red chili powder, coriander powder and little salt and cook for 2-3 minutes. Transfer this into a mixing jar or in a bowl and let it cool down completely. Now grind into a smooth paste.
• Heat 2 Tbsp butter in a non stick pan/kadai. Add the ground paste. Add very little water.
• When starts to boil add milk, kasuri methi, garma masala powder, salt, suagr and 1 Tbsp fresh cream.
• Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.
• Transfer the gravy in a serving bowl and put the fried koftas.
• Garnish with fresh cream, kasuri methi and chopped coriander.
• Serve hot with Naan or Laccha paratha or simple roti/fulka.

Notes:

~ You may prepare this gravy before hand and store for few days. Warm up the gravy and put the prepared koftas in it, before serving.

~ Do not put the koftas in boiling gravy. Else the koftas will become soggy and will break while serving.