Best 2 Malai Kofta Curry Recipes
Indulge in the rich and creamy delight of Malai Kofta Curry, a culinary masterpiece from the vibrant streets of North India. This enticing dish features succulent vegetable dumplings, known as kofta, smothered in a velvety tomato-based gravy infused with aromatic spices and finished with a touch of cream. The kofta, crafted from a mixture of mashed potatoes, vegetables, and paneer (Indian cottage cheese), is delicately fried until golden brown, creating a crispy exterior that yields to a soft and flavorful interior. The gravy, an orchestra of flavors, is a harmonious blend of tomatoes, onions, ginger, garlic, and a melange of spices that dance on the palate. Drizzled with cream, the curry takes on an ethereal richness, making it an irresistible treat for any occasion. Accompany this delectable dish with steamed rice, soft naan, or crispy papadum for a truly unforgettable dining experience.
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MALAI KOFTA
Learn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 20 kofta (4 cups gravy).
Number Of Ingredients 17
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.
Nutrition Facts : Calories 442 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 16g protein.
MALAI KOFTA CURRY
Make and share this Malai Kofta Curry recipe from Food.com.
Provided by webcontacts
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Boil the potatoes, cool, peel and grate them. Grate paneer.
- Wash all green chillies, deseed and chop them fine.
- Peel onions, cut them into halves and boil with a cup of water for ten minutes.
- Drain excess water, cool onions and grind them into a smooth paste.
- Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt.
- Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
- Deep fry in hot oil until slightly coloured. Drain and keep aside.
- Heat oil in a kadai. Add boiled onion paste and cook for five minutes.
- Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt.
- Cook for a minute. Add tomato puree and red chilli powder and cook on medium flame for eight to ten minutes or till oil separates from the masala.
- Mix mawa in two cups of water and add to the gravy.
- Bring it to a boil and simmer for ten minutes on a slow flame.
- Stir occasionally.
- Stir in fresh cram and garam masala powder.
- Place warm koftas in a serving dish and pour hot gravy on top and serve.
Nutrition Facts : Calories 509.5, Fat 23.4, SaturatedFat 8.8, Cholesterol 45.6, Sodium 155.6, Carbohydrate 68.3, Fiber 8.7, Sugar 15.3, Protein 11.5
Tips:
- Soak the paneer in warm water for 30 minutes before using. This will help to soften the paneer and make it more flavorful.
- Use a food processor to grind the paneer, potatoes, and spices. This will help to create a smooth and consistent mixture.
- Be careful not to overcook the koftas. They should be cooked through but still slightly soft in the center.
- Use a good quality tomato sauce for the curry. This will help to give the curry a rich and flavorful taste.
- Serve the malai kofta curry with steamed rice, naan, or roti.
Conclusion:
Malai kofta curry is a delicious and flavorful dish that is perfect for a special occasion. It is also a relatively easy dish to make, so it is a great option for those who are new to Indian cooking. With its creamy and rich sauce, tender koftas, and fragrant spices, malai kofta curry is sure to be a hit with everyone who tries it.
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