Kofta curry was in my to do list for a long time. When Nupur challenged this malai kofta curry for Divya’s SNC this month, I have not waited long to try this curry…You can either deep fry or pan/shallow fry the koftas with less oil, here in stepwise pictures I have shown the pan fried koftas, by this way you can reduce few calories. This curry goes well with naan and flavored basmathi rice, Pulav etc. Tonight I am making naan to taste this curry. The main thing you have to take care here is malai kofta/dumplings are very soft so add while serving the curry, for stepwise picture sake I added the koftas in hot curry and immd took it out, otherwise they dissolve in the curry…
For the koftas
Shredded/Grated Paneer/Cottage cheese – 3/4th Cup (I used Homemade Paneer)
Boiled, Peeled and Mashed Potatoes – 2 Numbers (Medium size)
Red Chili powder – 1/2tsp
Garam Masala Powder – 1/2tsp
Bread Crumbs – 1 Tbsp
Salt – As required
Oil – 1 Tbsp to pan fry the koftas
For the gravy
Tomato Puree – 2 Cup (I used homemade puree)
Cashew paste – 1/4 Cup (Optional)
Red chili powder – 1tsp or more as needed
Garam Masala Powder – 2tsp
Fresh cream or Heavy Cream – 3/4th Cup (Alternate with 1 cup thick milk/full cream milk)
Kasuri methi/dry fenugreek leaves – 1tsp
Salt n Water – As required
To Saute and Grind
Onions – 2 Medium sized
Ginger Piece – ½ inch (Chopped)
Garlic cloves – 4-5 (Chopped roughly)
Bay leaf – 1 Number
Cinnamon – 1 inch
Cloves – 2-3
Black n Green Cardamom – 2 Each
Mace – A pinch
Grated paneer (Optional) – 1 Tbsp
Fresh Cream – 1 or 2 Tbsp
Chopped Coriander leaves – 1/2 Cup (I skipped it)
How to make Kofta in Appe Pan
- Mix all the ingredients mentioned under kofta list, in a wide mixing bowl (Pic 1).
- Use your hands gently to make 9-11 medium sized balls and keep them aside.
- Heat the paniyaram pan with 2 drops of oil in each dint/kuzhi and add the kofta balls in it.
- In medium flame by flipping on and off cook for 8-10 minutes or till golden brown(Pic 2), keep it aside.
How to make Kofta Curry
- Now, heat oil in a pan, add all the whole spices and fry till the oil becomes fragrant.
- Then add garlic and ginger pieces and fry them for half a minute.
- Add in chopped onion and fry till it gets light brown.
- Turn off the flame and let it cool.
- Meanwhile prepare the tomato puree if you are making it at home.
- Add the cooled onion mixture into a blender and pulse it for a fine paste, and pour this back into the wok (Pic 3).
- Turn on the flame, add the tomato puree to onion paste(Pic 3) and cook for 4-5 minutes.
- Add all the remaining spices like turmeric powder, red chili powder, garam masala powder and mix well.
- Cook this mixture covered for 7-10 minutes on medium flame, and then uncovered for 3-4 minutes more till the oil starts to leave the sides of the masala paste.
- Add cashew paste and water and bring it to boil, then simmer till the gravy begins to thicken, takes approx. 11-12 minutes on a low flame.
- Now, turn the flame to low and add cream/milk gradually stirring the gravy.
- This step will ensure cream doesn’t curdle when added to the gravy, simmer for next 4-5 minutes.
- Towards the end add crushed kasuri methi leaves and salt.
- You may also add sugar if you like mildly sweet taste in your curries.
- Mix and simmer for a minute more. Turn off the flame, gravy is ready.
- As I added heavy cream (Pic 4) i have not boiled much and after adding koftas i took it off immdly…
- While serving arrange the koftas in gravy and top it with finely chopped coriander leaves, grated paneer and some cream if you like.
- Malai Kofta tastes best when served with any Indian flat bread (Naan) or flavoured rice like Saffron rice or Jeera Rice with slices of Onion and lemon wedges.
- You can add grated carrots for making koftas as well.
- You can use melon seeds instead of cashew nuts. It gives a subtle nutty flavour to the dish.
- Milk/ cream should be at room temperature while adding otherwise the gravy might curdle.
- If you wish, you may use red food color to get restaurant style gravy.
- Adjust red chili powder and garam masala according to your taste…
- Instead of pan fry you can opt for deep fry in that case roll the raw kofta balls in corn flour before frying in oil…