Malai Kofta Curry / How To Make Malai Kofta Curry Recipe

One of the most popular North Indian Curry, Malai Kofta Curry was provided by Nupur for this Month's South Vs North Challenge for South Team Members. SNC is an eveny by Divya Pramil, in which there are two team Southern and Northern Team Members. One of The South Team member will challenge the North team with an authentic south Indian recipe and the North team will challenge the south team with an authentic North Indian recipe and both team will have a month time to prepare and post the recipe on their space. To know More about this event please hop on to Divya's space. As per the event, this Month's North Team host Nupur has challenged the south team with this cream, rich and delicious Malai Kofta Curry. Kofta Curry is nothing but a deep fried kofta, paneer-potato balls in rich, spicy tomato gravy.
This is in my to do list for long time, i have cooked this Kofta curry twice or thrice since it involves lengthy preparation and process i avoid this gravy but this one of my kids' favorite curry. On seeing this month's challenge i decided to try it and thanks to Nupur for this yummy recipe. I slightly tweaked the recipe since i do not like grinding cardamom and mace i skipped it and instead of cashew nut paste and roasted and blended along with onions. Overall the curry turned so good and we loved it. Now off to the recipe...

Ingredients
For Kofta

1. Paneer    1/2 cup(Grated)
2. Potato   2 medium (boiled and grated)
3. Chilli Powder   1/4 tsp
4. Garam Masala Powder  1/4 tsp
5. Salt    1/4 tsp
6. Milk Powder   1 tbsp
7. Corn Flour   2 tbsp
8. Oil   to deep fry or shallow fry

To Roast And Grind

1. Onion   2 medium (roughly chopped)
2. Cashew Nuts    1 and 1/2 tbsp(chopped)
3. Garlic    3 fat cloves(chopped)
4. Ginger   1 inch piece
5. Clove   4 no.s
6. Cinnamon  1 inch stick
7. Oil  1/2 tbsp

For Gravy

1. Tomato Puree    1 and 1/2 cup( from 3 large tomato)*
2. Red chilli Powder   1 tsp
3. Garam masala Powder   1/4 tsp
4. Turmeric Powder   a pinch
5. Kasoori Methi/Dried Methi Leaves   1 tbsp(crushed)
6. Full Fat Milk or Heavy Cream   1/2 cup
7. Salt    to taste
8. Oil   1/2 tbsp

Method

• First In a wide bowl mix all the ingredients for Kofta - Paneer, potato,chilli powder, garam masala,salt, milk powder and mix well to stiff dough.
• Then shape them into oval or ball shaped kofta.

• Heat oil in a pan to deep fry, gently roll the kofta in corn flour and drop it in hot oil and fry in medium heat until golden brown on all side.
• Drain in paper towel and keep aside.

• Then heat oil in a pan add clove, cinnamon and cashew nuts fry well then add ginger, garlic and onions and saute for 2-3 minutes in medium heat.
• After that allow this mixture to cool and blend it to a fine coarse paste and keep ready.

• Now heat oil in a pan to make gravy, when its heated add onion paste and tomato puree and stir well and cook in medium heat until the oil starts separating or for 3-4 minutes.
• Then add chilli powder, turmeric powder,garam masala powder stir well and allow the gravy to boil.

• And now add enough salt, 1/2 to 3/4 cup water and bring it to boil and add kasoori methi and simmer for a minute.

• Lastly add cream or milk, stir gently and simmer for 1-2 minutes.
• That's it..creamy and delicious Curry ready.

To serve

• Transfer the gravy/curry to the serving bowl, arrange the kofta and garnish with shredded paneer, cream and finely chopped cilantro.
• Serve with any flat breads or Jeera or Saffron Pulao. We had it with Tandoori Roti(Recipe coming soon).

Notes:
*Tomato Puree :
Take tomatoes in a sauce pan with enough water and bring it to boil, when the tomato skin starts peeling and it gets tender.
Remove from the stove then transfer the tomatoes to a bowl filled with ice cubes and ice cold water. Let it sit for few more  minutes, then peel the skin cut and remove the center seeds part and blend the rest of the tomato to a fine puree and use it in the recipe.
I used whole milk, you can also use evaporated milk or heavy cream or half and half.
I also add 1/4 tsp of Kashmiri Red Chilli Powder for extra color.
Add the koftas just before serving, if so.,heat the gravy for few minutes then add the fried koftas and serve.
I deep fried the koftas you can shallow fry or cook in paniyaram pan also.
Make the gravy little thin, because of cashew nuts addition it thickens after cooling.