Malai kofta

Malai kofta curry|| Aloo -Paneer kofta recipe

INGREDIENTS

FOR KOFTA:

• 3 potato / aloo, boiled & mashed3 potato / aloo, boiled & mashed
• ¾ cup paneer / cottage cheese, grated¾ cup paneer, grated
• 1 chilli, finely chopped1 chilli, finely chopped
• 2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped
• ¼ tsp cumin powder¼ tsp cumin powder
• ½ tsp salt½ tsp salt
• 2 tbsp raisins2 tbsp raisins
• 2 tbsp cashew / kaju, chopped2 tbsp cashew / kaju, chopped
• 2 tbsp maida / plain flour2 tbsp maida / plain flour
• oil, for fryingoil, for frying

FOR ONION TOMATO PUREE:

• 2 tbsp oil2 tbsp oil
• 1 onion, sliced1 onion, sliced
• 1 tsp ginger garlic paste1 tsp ginger garlic paste
• 2 tomato, sliced2 tomato, sliced
• 2 tbsp cashew / kaju2 tbsp cashew / kaju

FOR CURRY:

• 1 tbsp butter1 tbsp butter
• 2 tbsp oil2 tbsp oil
• 1 tsp cumin / jeera1 tsp cumin / jeera
• 2 pod cardamom2 pod cardamom
• 1 bay leaf1 bay leaf
• 1 inch cinnamon1 inch cinnamon
• 2 clove2 clove
• 1 tsp kashmiri red chilli powder1 tsp kashmiri red chilli powder
• ½ tsp turmeric½ tsp turmeric
• ¾ tsp coriander powder¾ tsp coriander powder
• ¼ tsp cumin powder¼ tsp cumin powder
• 1 tsp salt1 tsp salt
• ¼ cup cream / malai¼ cup cream / malai
• ½ cup water½ cup water
• 1 tsp kasuri methi, crushed1 tsp kasuri methi, crushed
• ¼ tsp garam masala¼ tsp garam masala

METHOD

KOFTA PREPARATION:

• firstly, in a large mixing bowl take 3 potato and ¾ cup paneer.
• also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.
• add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.
• mix well making sure all the spices are well combined
• now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.
• prepare a small ball sized kofta by greasing hand with oil.
• deep fry on medium hot oil.
• stir occasionally, making sure the koftas are cooked uniformly.
• fry until the kofta turn golden brown and crisp.
• drain off the koftas and keep aside.

CURRY PREPARATION FOR MALIA KOFTA:

• firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste.
• saute until onions changes colour slightly.
• further add 2 tomato and saute slightly.
• now add 2 tbsp cashew and continue to saute until tomatoes soften completely.
• cool completely and transfer to a blender.
• blend to smooth paste adding water if required.
• now filter the mixture to get rid of skin and seeds.
• filter until silky smooth onion-tomato puree is attained. keep aside.
• in a large kadai heat 1 tbsp butter and 2 tbsp oil.
• saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.
• further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder.
• saute until the spices turn aromatic.
• further add in the prepared onion tomato puree, 1 tsp salt and mix well.
• cover and cook until the mixture starts to thicken and oil separates from sides.
• now add ¼ cup cream and mix on low flame until it's well combined.
• further, add ½ cup water and mix well adjusting consistency as required.
• get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
• finally, pour the curry over kofta and malai kofta is ready to enjoy.