By Niveditha Kalyanaraman
October 18th, 2023
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An extremely popular and tasty north indian creamy curry recipe made with aloo and paneer balls in onion and tomato sauce. It is one of the creamiest curry recipe from the north indian cuisine bucket and loaded with malai or cooking cream. You may either serve this recipe with choice of indian flatbreads or perhaps with choice of flavoured rice. Here's the recipe for Malai Kofta.
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For Kofta: 3 potato / aloo, boiled & mashed ¾ cup paneer / cottage cheese, grated 1 chilli, finely chopped 2 tbsp coriander, finely chopped ¼ tsp cumin powder ½ tsp salt 2 tbsp raisins 2 tbsp cashew / kaju, chopped 2 tbsp maida / plain flour Oil, for frying For onion tomato puree: 2 tbsp oil 1 onion, sliced 1 tsp ginger garlic paste 2 tomato, sliced 2 tbsp cashew / kaju
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For Curry: 1 tbsp butter 2 tbsp oil 1 tsp cumin / jeera 2 pod cardamom 1 bay leaf 1 inch cinnamon 2 clove 1 tsp kashmiri red chilli powder ½ tsp turmeric ¾ tsp coriander powder ¼ tsp cumin powder 1 tsp salt ¼ cup cream / malai ½ cup water 1 tsp kasuri methi, crushed ¼ tsp garam masala
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In a large mixing bowl, take potato and paneer. Also add chilli, coriander, cumin powder and salt. Add raisins and cashew to have crunchy bite in kofta. Mix well making sure all the spices are well combined.
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Now add maida and mix well forming a soft dough. Prepare a small ball sized kofta by greasing your hand with oil. Deep fry on medium hot oil. Stir occasionally, making sure the koftas are cooked uniformly. Fry until the kofta turns golden brown and crisp and keep it aside.
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In a pan, heat oil and saute onion, ginger garlic paste. Saute until onions changes colour slightly. Further add tomatoes and saute slightly. Now add cashews and continue to saute until tomatoes soften completely. Cool completely and transfer to a blender. Blend to smooth paste adding water if required.
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Now filter the mixture to get rid of skin and seeds. Filter until silky smooth onion-tomato puree is attained. Keep aside. In a large kadai, heat butter and oil. Saute cumin, cardamom, bay leaf, cinnamon, cloves until it turns aromatic. Further keep the flame on low, add chilli powder, turmeric, coriander powder and cumin powder. Saute until the spices turn aromatic.
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Add in the prepared onion tomato puree, salt and mix well. Cover and cook until the mixture starts to thicken and oil separates from sides. Now add cream and mix on low flame until it's well combined. Further, add water and mix well adjusting consistency as required.
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Get the curry to a boil, add kasuri methi and garam masala. Mix well. Finally, pour the curry over kofta and malai kofta is ready to enjoy.
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