Malai Kofta Curry

For this month's South Vs North Challenge, started by Divya, Nupur of Northern team challenged the Southern team with a delicious and rich gravy. Malayi Kofta curry is a rich creamy gravy served along with soft paneer koftas. This is a restaurant style gravy which goes very well with tandoori roti, naan and other flat breads. The paneer koftas are actually deep fried, but it is completely your choice. You can either deep fry them or shallow fry or bake or cook them in paniyaram pans. However you cook the koftas, the final gravy turns out delicious. I recently purchased a grill plate for making rotis. To go with the gravy I made some rotis made on the grill plate. The combination was quite fantastic.

Recipe Source: Nupur

Ingredients:

For The Kofta:

Paneer-100 gm

Potato-2

Red Chilly Powder-1/2 tsp

Salt-to taste

Garam Masala-1/4 tsp

Milk Powder-1 tsp

Corn Flour-1 tsp

Oil-To Fry

For The Gravy:

Oil-2 tbs

Bay Leaf-1

Black Cardamom-1

Green Cardamom-2-3

Clove-2

Mace- a small piece

Onion-2

Ginger Garlic Paste-3 tbs

Tomato Puree-2 cups

Red Chilly Powder-1 tsp

Garam Masala Powder-1 / 2 tsp

Salt-to taste

Cashew Paste-1/4 cup

Fresh Cream-3/4 cup

Kasuri Methi-1 tsp

For Garnish:

Grated Paneer-2 tsp

Fresh Cream

Coriander Leaves

Procedure:

For The Koftas:

1. Boil, peel and mash potatoes.

2. Add it along with the other ingredients to make a soft dough.

3. Divide into 8 - 10 equal portions and shape into koftas.

4. Heat oil in a pan and fry the koftas until golden on both the sides.

5. Drain and transfer to a plate.

For The Gravy:

1. Heat oil and add the spices.

2. Add onion and saute until brown.

3. Add the ginger garlic paste and saute until it leaves oil.

4. Add the tomato puree, salt, red chilly powder and garam masal.

5. Cook on medium flame until it becomes thick.

6. Now add 2 cups of water and cashew paste.

7. Cook on medium flame for 4-5 minutes or until it reaches the preferred consistency.

8. Simmer and add the cream in a steady stream stirring it continuously until incorporated. This will prevent curdling of the cream. Add kasuri methi.

9. Let it boil for 2 minutes. Remove from flame.

Arranging and Serving:

1. On a serving plate, pour the gravy.

2. Arrange the koftas.

3. Garnish with cream, grated paneer and coriander leaves.

4. Serve it hot with a flat bread of your choice.