posted in: Curries and Gravies, Egg-free, Festive recipes, Gluten-free, Indian Cuisine, Kid friendly recipes, Main course, North Indian, Party recipes, Post pregnancy, Pregnancy recipes, Punjabi, Special Diet |
Malai kofta is creamy curry perfect with naan or Tandoori roti.It transports me back to memories of yummy food at roadside dhaba en route to Delhi.Recreating this dish for a special dinner makes me smile always.You can make a yellow or a white gravy as per your choice.
Below recipe is with yellow gravy.
Tip: Fry kofta in advance and store it in an airtight container.
This saves time on the day of party.Also,you are always ready to serve a good meal.
Scroll below to read the recipe of Malai Kofta
The stuffing for the kofta consists of the inner stuffing of dryfuits(with coconut and cream) and the outer layer of boiled potato and starch(potato/cornflour/tapioca)
Once the kofta’s are fried, you can add them to the gravy just before serving,bring the gravy to a boil and add the kofta.
Malai Kofta- creamy veggie cheese balls
2 large boiled potatoes(500 grm)
¼ cup dry fruits( raisins,cashews)
3 tbsp cornflour/arrowroot powder/tapioca starch
1 tbsp coriander/dhania
½ tbsp turmeric/haldi
1 tbsp chilli powder/lal mirch
Salt as per taste
Oil for frying
1 cup onion sliced
1 tbsp ginger,garlic,chillies
1-1/2 cup tomatoes chopped
1/4 cup cashews
3 tbsp oil for curry (Adjust if reqd)
1/2 tsp turmeric/haldi
1/2 tbsp cumin powder/jeera powder
1 tbsp coriander powder/dhania powder
2 tsp red chilli powder/lal mirch
1 tbsp dried fenugreek leaves/kasuri methi optional
Pinch of stock powder(massel/vegeta) optional
Salt as per taste
Mash boiled potatoes.
Add the spices(red chilly powder,coriander powder),salt and cornflour.
Roll it into equal sized small balls and add small stuffing of dry fruits in the middle.
Heat oil in a wok/kadai.
Add the kofta balls one by one.
Fry them until golden brown.
Keep it aside.
For the curry:
Heat oil in a pan and add onions,ginger,garlic cloves.
Cover and cook for 2 minutes until soft.
Add chopped tomatoes and salt.
Cook till tomatoes soften, mixing with a spatula.
Add cashews to the gravy.
Add stock powder and mix well.
Cook for 5 minutes.
Blend the gravy with 1 cup water.
Heat the gravy ,along with koftas.
Garnish with coriander
Serve with rice or roti or any flat bread.
here to see more Punjabi recipes.
here to see more recipe videos from our channel “Secondrecipe”.
error: Content is protected !!