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  • Writer's pictureRima Patel

Malai Kofta Curry

I almost missed out on posting this recipe as I wasn't happy with the pictures I took in a hurry, but it was too good not share with you all. I have been making this MALAI KOFTA CURRY since a while now as my son loves everything made from Paneer. Yesterday I was running out of options to make from him and so I thought why not make something he will enjoy eating. Needless to say we all enjoyed it so much that I couldn't resist posting even though with no so great pictures.

Now I know you must be thinking that it must be so hard to make the perfect KOFTAS for this curry but trust me it's not. Its super easy and you would have everything in your home if you have an INDIAN pantry. Don't worry if you don't have Indian kitchen staples you can easily get these ingredients at one of the local INDIAN grocery stores.

Now there are koftas which are also make from lauki (bottle-gourd) but I like to make these better as they are so quick to make and also you can store them in the freezer for up to 2 weeks. So when you want to enjoy some nice Indian meal you can make the curry and then just drop these koftas in when you are ready to eat.

NOTE: If frozen you can defrost them a day ahead. Just transfer them to regular fridge and let it defrost and take it out when you start to make your curry and heat them up in microwave for a minute or so when you want to put them in the curry.

I know many people are not a fan of this curry as it has a little sweet taste because of the sugar so I say make it regardless and don't put the sugar, it will still taste great. These will be great to go with your parathas, rice or even rotis. So without further delays here is the quick list of the ingredients and the recipe to follow.


Ingredients: (FOR KOFTAS)

NOTE: These will make about 25 koftas small sized so if you don't want to make more just use half of paneer and 1 potato.

2 Large Sized Russet Potatoes (boiled and cooled)

1 Block Paneer (12 oz - I use NANAK Malai Paneer)

1 inch piece ginger

2-3 Green chillies

1/2 cup finely chopped coriander leaves

3 Table spoons Corn Starch

1 Tablespoon Cashews (chopped small)

1/4 Teaspoon Salt

Oil for Frying

Ingredients: (FOR CURRY)

2 Medium sized Red onion chopped

3 Large tomatoes chopped

Handful of Cashews

1 Teaspoon Cumin Seeds

1 bay leaf

1/2 inch cinnamon stick

1/4 teaspoon cardamom powder

1 Tablespoon Kashmiri Red chili powder

1 Tablespoon Coriander-cumin powder

1/2 Teaspoon Turmeric powder

1 Tablespoon Ginger, Garlic & green chili paste

1/4 spoon cinnamon powder to sprinkle

Heavy Cream as required

Salt to taste

Oil as needed

We will start off by making Koftas:

*In a large bowl shred paneer and boiled potatoes. Don't shred it too fine. Make paste from ginger and green chilies and add it to the potato paneer mixture along with cashews, coriander leaves, corn starch and salt.

*Mix everything well with your hands and form a dough like round. Apply oil on both your clean hands and make golf ball sized koftas and fry them in hot oil till golden brown on all sides (see pics)Set aside to cool. *SLIDE FOR PICS


*In a large pan or skillet heat 4-5 Tablespoons oil and add in the cumin seeds and let it crackle.

*Add in the chopped onions and ginger, garlic and green chili paste along with bay leaf and cinnamon stick and lightly saute on medium high mode till onions are translucent (4-5 Mins) DO NOT let the onions brown.

*Add in the chopped tomatoes, cashews and the cardamom powder and the dry spices with salt to your taste and mix well. Let the spices cook for about 2-3 mins and then Add in 2 cups of water and mix well.

*Cover and cook the curry for about 7-8 mins on medium flame. Turn off the gas and transfer the curry into a large blender and remove the bay leaf and cinnamon stick.

*Be careful as the curry will be hot (you can wait till it comes to room temp as well) but blend it into a smooth curry and transfer it back to the pan you cooked it in. Let it heat up and bring to boil and then you can add in some sugar if you like it sweeter.Sprinkle some cinnamon powder and mix well. Cook for about 3-4 MINS.

*Add some heavy cream and turn off the flame. Add in the Koftas right before you are ready to eat in the hot curry and serve with Parathas, rice or rotis. SLIDE BELOW FOR PICS

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