Mughlai Malai Kofta Curry
Malai Kofta- A very well known mughlai dish.Mughlai food is characterized by rich and creamy curry which have a distinct aroma and taste of ground and whole spices. This Super soft raisin stuffed cottage cheese dumplings in a rich creamy tomato gravy, a main course dish paired along with crispy roti/ nan, basmati rice with some salad. Some gravies especially mughlai dishes like these are meant to be made in its traditional way to really enjoy it. I have given down two different methods : low fat version by baking kofta's in oven, also the original version of deep frying them, and cooking it in heavy cream.
Total Steps
12
Ingredients
24
Tools Needed
14
Ingredients
- 5 medium Potatoes, boiled-peeled-grated
- 2 Thai Green chillies, finely chopped
- 1/2 cups Paneer (cottage cheese), grated
- 1/2 cups Carrot & Peas, partially boiled & squeezed to remove excess water
- 1/4 cups Fresh Cilantro, finely chopped
- 1/4 cups Cornflour/ corn starch
- 1/4 cups Golden Raisins + Chopped Cashew
- Salt(optional)
- Oil for Deep Fry / Spray to bake(optional)
- 3 medium Onions
- 1 cups Tomato puree
- 1/4 cups Paneer, grated (cottage cheese)
- 1 tablespoons Ginger paste
- 1 tablespoons Garlic Paste
- 2 Green Chillies, finely chopped
- 1 teaspoons Coriander powder
- 1 teaspoons Cumin powder
- 1/4 teaspoons Turmeric powder
- 1/2 teaspoons Red chilli powder
- 1 teaspoons Shah Jeera (cumin seeds)
- 1 teaspoons Garam Masala
- 1/2 cups Fresh Cream / Half & Half
- 2% Milk(optional)
- Salt(optional)
Instructions
Step 1
Boil the potatoes, cool, peel and grate them.
Step 2
Grate paneer.
Step 3
Wash all green chillies, deseed and chop them fine.
Step 4
Peel carrots, grate them, add peas and some water, boil them in microwave for 10 mins. Once done, remove excess by passing and squeezing it through a muslin cloth.
Step 5
Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set aside.
Step 6
In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt. Mix well. Divide into 20-22 equal sized balls. Stuff raisins and cashew into them. Deep fry in hot oil until slightly golden brown. Drain and keep aside. Fry one kofta and check for binding; if it breaks, add a little more cornflour. Deep fry in hot oil.
Step 7
OR BAKE in a 375F pre-heated oven, by arranging and spraying oil on these koftas placing them on a cookie sheet wrapped with aluminum foil, for 10 mins. Keep a close watch, with the help of tongs, turn them once they are slightly brown on one side.
Step 8
On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes. Add ginger and garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. Cook for a minute.
Step 9
Add tomato puree and red chilli powder and cook on medium flame until oil separates from gravy.
Step 10
Add half&half along with some water and bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally.
Step 11
Stir in fresh cream and garam masala powder.
Step 12
Gently put all of these koftas in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread).