Malai Kofta curry is a North Indian delicacy made up of paneer in which soft koftas made up of paneer are served in a fragrant but mildly spiced onion and tomato based rich and creamy gravy.I have been always on a hunting spree to get the recipe of malai kofta curry and especially of the koftas the way I had eaten at the parties .Mastering the curry was not the task rather it tasted yummier and flavourful than what I had the restaurants or at parties but getting the koftas right kept me intrigued.The koftas actually had a hint of sweetness and to me they appeared as if they were fried mawa balls.Having tried so many recipes I actually derived my own composition of koftas and to my surprise they came out just the way I tasted and so could not resist myself from sharing the recipe which follows below.
- 400 gm paneer
- 4 tbsp milk powder
- 3 tbsp maida/all purpose flour
- 2-3 tbsp raisins chopped
- Oil for deep frying
- 1 large onion sliced
- 2 tbsp ginger & garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder/kashmiri chili powder
- 4 large tomatoes
- Whole spices( 6 green cardamom,6 cloves,2″ cinnamon stick,7-8 black pepper corns)
- 2 tbsp kasuri methi
- 2-3 tbsp cashew nuts paste
- 1 tbsp sugar
- Salt to taste
- 1/4 nutmeg
- 4 green cardamom
- 1 blade mace
- 1/4 cup fresh cream(optional)
- oil/desi ghee/clarified butter
- Chopped coriander and green chilies to garnish
- In a mixing bowl grate paneer.
- Add milk powder and flour to the grated paneer and mixing well form like dough.
- Chop raisins and roll them in 1/2 tsp all purpose flour to prevent them from sticking to fingers while stuffing in the koftas.
Testing the kofta mixture
- Before making the koftas pinch a peanut size ball from the kofta dough and fry it on a very low flame.If it does not break while frying then the dough is perfect for making koftas but if by any chance it breaks while frying then add little more flour to the dough.However the given proportion ensures perfect koftas.
- Divide the kofta mixture into 16-18 portions .
- Stuff each portion with raisins and roll them into smooth balls.
- Fry the prepared balls on a very low heat rolling them continuously to ensure even browning.
- Drain them on an absorbent paper.
- Fry the sliced onion till they are golden.Drain them and grind them into a fine paste.
- Blanch the tomatoes in boiling water till their skin cracks.Cool ,peel off the skin and grind them to a puree.
- Grind together nutmeg,mace and cardamom into a fine powder.
- Heat ghee in a skillet and crackle the whole spices( cardamom,cinnamon,cloves and black peppercorns).
- Add in the ginger & garlic paste and cook till its rawness is gone.
- Now add in the turmeric powder ,chili powder and give it a quick stir followed by the adding fried onion paste and tomato puree.
- Mix well and cover with the lid.Cook till the oil starts separating while stirring in between.
- Add in the kasuri methi and fry for about 1-2 minutes.
- Add about 2 cups of water.
- Add sugar and salt to taste.Sugar is added to balance the acidity of the tomatoes .
- Once the curry starts boiling stir in the cashew paste.Simmer the curry till it starts to thicken .
- Sprinkle the nutmeg,mace and cardamom powder,mix well and switch off the flame.
- Finish it of by adding nicely blended cream.
Serving the Koftas
- Add the koftas to the gravy just before serving.
- Garnish with chopped coriander and green chilies.
- Enjoy with buttered naan ,paratha.puri or rice.
ENJOY THIS YUMMYLICIOUS KOFTA CURRY………………………………TILL I AM BACK WITH A NEW RECIPE……………………………………………….TILL THEN HAPPY COOKING!!!!!!!!!!!!!!!!!!!!!!!