Description
Classic north Indian Malai Kofta recipe made with rich and creamy, tomato and onion based gravy (or curry). Serve with rice or roti/ naan for a delicious meal.
Ingredients
Scale
For the Koftas
- 350 grams potatoes (boiled, peeled and mashed)
- 150 grams paneer (crumbled)
- 4 tbsp rice flour
- 2 tbsp corn flour
- salt
- chilli powder
- 2 tbsp toasted cashews
- 1 tbsp raisins
- oil (for deep frying)
For the Gravy (Curry)
- 450 grams tomatoes (cut 1 by 8)
- 250 grams onions (chopped)
- 5 tbsp oil (divided (3 tbsp and 2 tbsp))
- 1/3 cup cashews
- 1/2 tsp cardamom powder
- 1/2 tsp toasted cumin powder (see recipe note 1)
- 1 tsp chilli powder
- salt
- 2 tbsp malai or fresh cream (for garnish)
- chopped coriander (for garnish)
Instructions
- In a large dish, add mashed potatoes, crumbled paneer, 1 tbsp corn flour, rice flour, salt, chilli powder. Mix well until a stiff dough is formed. Add more rice flour if needed.
- Prepare small balls and fill each with toasted cashews (chopped) and raisins. Seal and shape into koftas. Roll it through the remaining corn flour and place on a tray. Repeat with the remaining mixture and deep fry until golden brown.
- In a wok (kadhai) add 3 tbsp oil. Let heat on medium heat and add onions. Sauté for 2-3 minutes until they are lightly cooked. Add cashews and cook until they are lightly toasted. Add tomatoes and cook for 5-6 minutes until they are fully cooked. Let this cool for 10 minutes and then transfer to a blender to puree the onion, tomato and cashew mixture. Keep aside.
- In the same kadhai, add remaining oil, cardamom powder, toasted cumin powder and chilli powder. Add the pureed onion tomato mix and cook for a couple of minutes. Add salt and mix well.
- Once cooked, transfer to a serving dish and add the fried koftas right before serving. Add malai/ cream and chopped coriander. Serve with naan/ rice.
Notes
- To prepare the toasted cumin, simple dry roast the cumin seeds until fragrant. Crush in blender or with the help of mortar pastel.
