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Malai Kofta Curry
Malai Kofta Curry

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The ingredients needed to prepare Malai Kofta Curry:
  1. Use FOR KOFTA:
  2. Prepare 1 cup panner, grated
  3. Provide 2 potatoes, boiled
  4. Use 1/2 tsp garam masala
  5. Take 1 tbsp cashews, chopped
  6. Prepare 1 tbsp almonds, chopped
  7. Provide 2 tbsp corn flour or maida / all-purpose flour
  8. Take As needed oil for shallow / deep frying
  9. You need To taste salt
  10. Take FOR PUREE:
  11. Provide 1 tbsp oil
  12. Prepare 1 onion, finely chopped
  13. Use 2 to matoes, finely chopped
  14. Prepare 1 tsp ginger-garlic paste
  15. Provide 1/2 tsp turmeric powder
  16. You need 1-2 tsp chilli powder - adjust to your spice level
  17. Get 1-1 1/2 tsp coriander powder
  18. Provide FOR KOFTA GRAVY:
  19. You need 2 tsp oil / butter
  20. Use 1 bay leaf / tej patta
  21. Provide 2 cardamom / elaichi
  22. Provide 3 cloves cloves/ lavang
  23. Provide 1 inch cinnamon stick / dalchini
  24. You need 1/4 cup cashew paste
  25. Prepare 1/2 tsp garam masala
  26. Use to taste salt
  27. You need 1/4 cup water, adjust to the consistency
  28. Prepare 1/4 cup fresh cream, any cooking cream (low fat preferably)
  29. Use 1 tbsp kasuri methi / dry fenugreek leaves
Instructions to make Malai Kofta Curry:
  1. KOFTA RECIPE : - in a large mixing bowl, take grated paneer, boiled potatoes and mash them well. make sure there are no lumps of potatoes. you can alternatively grate the potatoes as well.add salt, garam masala and chopped dry fruits (cashews and almonds).combine everything well. and make small lemon sized balls.coat with corn flour / maida flour to get a crispy coating.deep fry the koftas on medium heat. you can also shallow fry till they turn golden brown.
  2. Flip in between to get uniform browning. - once the koftas turn golden brown, drain to a paper towel to absorb excess oil.
  3. PUREE RECIPE: - in a large kadai, take oil and saute chopped onions till they sweat.next add ginger-garlic paste. saute till the raw smell of ginger-garlic disappears.now add chopped tomatoes and saute for a minute or two.then cook them covered for at least 15 minutes or till they are completely cooked.time to add dry spices like turmeric powder, chilli powder and coriander powder.
  4. Fry the masala on medium flame and make sure you do not burn them.switch off the flame and allow the mixture to cool completely before you blend them to smooth puree.blend to smooth puree adding required water.
  5. KOFTA CURRY RECIPE: - in a large kadai, take oil and fry spices. fry bay leaf, cardamom, cloves and cinnamon stick till they turn fragrant. - now add the blended puree prepared previously.boil the paste for 3 minutes on medium flame. keep stirring continuously else they will start popping out and create a mess.now add cashew paste and give a good mix.cover and cook for 10 minutes. - now add garam masala
  6. Salt to taste and some water. adjust the consistency of gravy. give a good mix and get to a boil.add ¼ cup of fresh cream (malai) and cook for a minute.finally add crushed kasuri methi.place the koftas into the serving plate and pour the gravy over it. enjoy malai kofta with hot garlic naan / chapati / rotis. - Did you try this recipe?

Malai Kofta is an Indian gravy with richness of fresh cream and royal kofta with full of nuts and. Stir in fresh cram and garam masala powder. Place warm koftas in a serving dish and pour hot gravy on top and serve. Bengali Chingri Malai Curry (Shrimp M. The Malai Kofta recipe is a delicious preparation paneer and potato balls simmered in a spiced Bring the kofta curry to a boil and simmer for a couple of minutes till the tomatoes get cooked through.

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