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Malai Kofta Curry
| Main Ingredients | Cottage cheese (paneer), potatos |
| Cuisine | Punjabi |
| Course | Main Course Vegetarian |
| Prep Time | 26-30 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
Koftas
- 4-5 medium potatoes, boiled and mashed
- 100 grams cottage cheese (paneer), grated
- 2 green chillies, seeded and finely chopped
- ¼ cup cornflour
- Salt to taste
- ¼ cup raisins
- Oil for deep frying
Gravy
- 3 medium onions, roughly chopped
- 3 tablespoons oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chillies, chopped
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- Salt to taste
- ½ cup tomato puree
- 1 teaspoon red chilli powder
- ½ cup grated mawa/khoya
- ½ cup fresh cream
- 1 teaspoon garam masala powder
Method
- For the koftas mix potatoes, paneer, green chillies, cornflour and salt. Divide into sixteen equal portions. Stuff raisins into each portion and shape them into balls. Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Drain on absorbent paper and keep them warm.
- For the gravy, boil the onions with a cup of water for ten minutes. Drain excess water, cool and grind to a smooth paste.
- Heat oil in a kadai. Add boiled onion paste and sauté for five minutes. Add ginger paste, garlic paste, green chillies, coriander powder, turmeric powder and salt. Sauté for a minute. Add tomato puree and red chilli powder and sauté on medium heat for eight to ten minutes or till oil begins to leave the masala.
- Mix mawa in two cups of water and add to the gravy. Bring it to a boil and simmer for ten minutes on low heat, stirring occasionally. Add fresh cream and garam masala powder.
- Place warm koftas in a serving dish and pour hot gravy on top and serve.
Nutrition Info
| Calories | 2460 |
| Carbohydrates | 219.4 |
| Protein | 54.8 |
| Fat | 151.8 |
| Other Fiber | 22.7gm |
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