The meaning of malai is “cream” and kofta is “fried dumpling balls”. Generally, the basic ingredient of malai kofta curry recipe is mashed potatoes, with or without grated cottage cheese or paneer. There are lots of variances of this malai kofta curry recipe. This stunning Round, small and crispy koftas are stuffing with dry fruit and soaked in the gravy will give you an ideal dish. You can serve for 4 people that are given the quantities in this recipe. The cooking level of this recipe is moderate and, its taste is mild.
Ingredients and Quantities:
Preparation and Cooking Method for Malai Kofta Curry Recipe:
- Keep the boiled potatoes in the refrigerator for four to six hours as this makes it simple to cook koftas.
- Mash the boiled potatoes; add flour, and cottage cheese or paneer. The mixture should be in good consistency (it should not be too soft or hard). Put in chopped coriander leaves, salt, and mix properly to make the dough.
- Cut the cashew nuts and raisins into small pieces and put in ½ teaspoon sugar into them.
- Place oil in the medium fire for deep frying.
- Make Roll balls from the dough and stuff the dry fruit mixture in the middle.
- Fry the koftas and if they crack in hot oil, dust with dry flour prior to the fix.
- Fry a few onions, garlic- ginger paste and add tomato paste.
- Mix the cashew nut paste with 2 tablespoons warm milk and throw it into the paste.
- Include all the dry masala without Kasturi methi and sauté till the oil separate itself.
- Add ½ cup water and simmer gently till the gravy is done.
- Put in fresh cream, 1 tablespoon sugar and Kasturi methi (dry Fenugreek).
- Cook and simmer the gravy till the oil separates itself. At what time it is done, add the fried koftas into the gravy and serve hot with accompaniments (chapatti, paratha or nan).