Malai Kofta Curry
Indulge in the creamy, decadent delight of Malai Kofta Curry, a classic North Indian dish that combines crispy, melt-in-your-mouth paneer and potato koftas with a luscious, spiced tomato-cashew gravy. Each kofta is stuffed with sweet surprises of raisins and cashews, creating a symphony of textures and flavors in every bite. The curry base is rich and aromatic, featuring a medley of staple Indian spices like garam masala, cumin, and kasuri methi, balanced with the smoothness of cream and a hint of sweetness. Perfectly paired with naan, paratha, or fragrant basmati rice, this vegetarian delicacy is an ideal choice for festive occasions or indulgent weeknight dinners. Whether you’re a fan of Indian cuisine or looking to try something new, this Malai Kofta Curry is guaranteed to impress!
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Recipe Information
Ingredients
- 200 grams Paneer (Indian cottage cheese)
- 2 medium Boiled potatoes
- 2 tablespoons Corn flour
- 2 tablespoons Raisins
- 2 tablespoons Cashews, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Red chili powder
- 500 milliliters Corn oil or any neutral oil (for frying)
- 4 medium Tomatoes, pureed
- 1 medium Onion, finely chopped
- 3 tablespoons Cashew paste (soak 10 cashews and blend)
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 4 tablespoons Heavy cream
- 2 tablespoons Butter
- 0.5 teaspoon Cumin seeds
- 2 whole Cardamom pods
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 cup Water
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a mixing bowl, mash the boiled potatoes and crumble the paneer. Add corn flour, salt, and red chili powder. Mix to form a smooth dough.
Divide the dough into small portions and flatten each portion to add a few chopped raisins and cashews in the center. Gently roll into balls to form koftas.
Heat oil in a deep pan for frying. Fry the koftas on medium heat until they are golden brown and crisp. Remove and set aside on paper towels to drain excess oil.
In another pan, heat butter and add cumin seeds and cardamom pods. Let them splutter for a few seconds.
Add the finely chopped onions and sauté until golden brown. Then add the ginger-garlic paste and continue to sauté for a minute.
Pour in the tomato puree and cook until the oil starts separating from the masala mixture.
Add turmeric powder, coriander powder, garam masala, and salt. Stir well and let it cook for a couple of minutes.
Stir in the cashew paste, ensuring it blends smoothly with the cooked tomato mixture. Add a cup of water and bring the gravy to a simmer.
Reduce the heat and add sugar, kasuri methi (crushed in your palms), and heavy cream. Mix well and simmer the curry for 2-3 minutes.
Gently add the fried koftas into the gravy just before serving or serve the gravy separately and add the koftas on the plate to prevent them from breaking.
Garnish with chopped fresh cilantro and an additional drizzle of cream, if desired.
Serve hot with naan, paratha, or steamed basmati rice.
Nutrition Facts
Calories |
6243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 614.8 g | 788% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 40.0 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 601 mg | 46% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2856 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
