MALAI KOFTA CURRY

A creamy rich tomato gravy with cottage cheese dumplings.

Cooking Time : 45 mins

Servings : 4

INGREDIENTS

FOR KOFTAS

Potatoes

4-5 medium

Green chillies

Cornflour/ corn starch

1/4 cup

Salt

to taste

Raisins
1/4 cup

Oil

to deep fry

FOR GRAVY

Onions

3 medium

Oil

3 tablespoons

Ginger paste

1 tablespoon

Garlic paste

1 tablespoon

Green chillies

Coriander powder

1 teaspoon
Turmeric powder

1 teaspoon

Salt

to taste

Tomato puree

1/2 cup

Red chilli powder (deghi mirch)

1 teaspoon

Mawa (khoya)

1/2 cup

Fresh cream

1/2 cup

Garam masala powder

1 teaspoon

Cottage cheese (paneer)

100 grams
METHOD

Boil the potatoes, cool, peel and grate them. Grate paneer. Wash all green chillies, deseed and chop
them fine. 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. Mix mashed potatoes, paneer; two chopped
green chillies, corn flour and salt. Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
Deep fry in hot oil until slightly coloured. Drain and keep aside. Heat oil in a kadai. Add boiled onion
paste and cook for five minutes. Add ginger paste, garlic paste, chopped green chillies, coriander
powder, turmeric powder and salt. Cook for a minute. Add tomato puree and red chilli powder and cook
on medium flame for eight to ten minutes or till oil separates from the masala. Mix mawa in two cups of
water and add to the gravy. Bring it to a boil and simmer for ten minutes on a slow flame. Stir
occasionally. Stir in fresh cram and garam masala powder. Place warm koftas in a serving dish and pour
hot gravy on top and serve.Thick indian tomato sauce with cottage cheese and potato balls

Recipe Tip :

Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.