Malai Kofta Curry
Ingredients
For kofta
•Potatoes…………………………. 4-5 medium sized
•Cottage cheese (paneer)……..…100 gms
•Green chilies…………… ……… 2
•Raisins……………………………¼ cup
•Salt……………………………. To taste
•Cornstarch………………………¼ cup
•Oil………………………………to deep fry
For gravy
•Ginger………………………………. 1 ½ inch piece
•Green chilies……………………….…2
•Oil………………………………….. 3 tbsp
•Coriander powder…………………… 1 tsp
•Turmeric powder……… ………….…1 tsp
•Salt………………………………… To taste
•Tomato puree……………………… ½ cup
•Red chili powder……………………1 tsp
•Khoya/mawa (grated)……………… ½ cup
•Fresh cream…………………………½ cup
•Garam masala powder………………1 tsp
Preparation
1.For Koftas, wash and boil potatoes. Cool, peel and mash potatoes. Grate paneer.
2.Remove stems, wash and chop green chilies. Wash and pat dry raisins.
3.Add green chilies, cornstarch and salt to grated potatoes and paneer. Mix well.
4.Divide the mixture into sixteen equal balls. Stuff raisins into them. Heat sufficient oil in a deep frying pan and deep fry the balls until slightly colored. Drain onto an absorbent paper. Keep aside.
5.For gravy, peel, wash and grind ginger. Remove stems, wash and chop green chilies.
6.Heat two tablespoons of oil in a kadai.
7.Add ginger paste, green chilies, coriander powder, turmeric powder and salt. Cook for a minute. Add tomato puree and redchili powder and cook on medium heat for eight to ten minutes or till oil separates from the masala.
8.Dissolve khoya in one and a half cups of water and add to gravy. Bring it to a boil and simmer for ten minutes on low heat. Stir in fresh cream and garam masala powder.
9.Arrange Koftas in a serving dish and pour hot gravy on top serve immediately.
By Vaidehi
For kofta
•Potatoes…………………………. 4-5 medium sized
•Cottage cheese (paneer)……..…100 gms
•Green chilies…………… ……… 2
•Raisins……………………………¼ cup
•Salt……………………………. To taste
•Cornstarch………………………¼ cup
•Oil………………………………to deep fry
For gravy
•Ginger………………………………. 1 ½ inch piece
•Green chilies……………………….…2
•Oil………………………………….. 3 tbsp
•Coriander powder…………………… 1 tsp
•Turmeric powder……… ………….…1 tsp
•Salt………………………………… To taste
•Tomato puree……………………… ½ cup
•Red chili powder……………………1 tsp
•Khoya/mawa (grated)……………… ½ cup
•Fresh cream…………………………½ cup
•Garam masala powder………………1 tsp
Preparation
1.For Koftas, wash and boil potatoes. Cool, peel and mash potatoes. Grate paneer.
2.Remove stems, wash and chop green chilies. Wash and pat dry raisins.
3.Add green chilies, cornstarch and salt to grated potatoes and paneer. Mix well.
4.Divide the mixture into sixteen equal balls. Stuff raisins into them. Heat sufficient oil in a deep frying pan and deep fry the balls until slightly colored. Drain onto an absorbent paper. Keep aside.
5.For gravy, peel, wash and grind ginger. Remove stems, wash and chop green chilies.
6.Heat two tablespoons of oil in a kadai.
7.Add ginger paste, green chilies, coriander powder, turmeric powder and salt. Cook for a minute. Add tomato puree and redchili powder and cook on medium heat for eight to ten minutes or till oil separates from the masala.
8.Dissolve khoya in one and a half cups of water and add to gravy. Bring it to a boil and simmer for ten minutes on low heat. Stir in fresh cream and garam masala powder.
9.Arrange Koftas in a serving dish and pour hot gravy on top serve immediately.
By Vaidehi
