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Malai Kofta Curry
Main Ingredients | Paneer (Cottage cheese) |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 21-25 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 150 grams cottage cheese (paneer)
- 3 medium tomatoes
- ¼ cup cashewnuts
- 2 tablespoons melon seeds (magaz)
- 1 teaspoon poppy seeds (khus khus)
- 1 teaspoon chopped ginger
- 2 green cardamoms
- 1 teaspoon red chilli powder
- Salt to taste
- 1 tbsp oil + to deep fry
- ¼ cup yogurt
- ¼ teaspoon green cardamom powder
- 2 teaspoons refined flour (maida)
- 2 tablespoons fresh cream
- ¼ teaspoon garam masala powder
Method
- Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.
- Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles.
- Heat sufficient oil in a kadai.
- Grate cottage cheese into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep fry these koftas till golden. Drain and place on tissue paper.
- Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.
- Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
- Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.
Nutrition Info
Calories | 920 |
Carbohydrates | 31.4 |
Protein | 43.6 |
Fat | 68.9 |
Other Fiber | Zinc- 3.4mg |
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