BhavnaThe koftas (Fried balls) in this dish are made with Mashed potato and paneer(Chhenna- Indian Cottage Cheese) known as malai(Nargisi) kofta. These curry is prepared during special occasions due to it’s richness. I make the Kofta Curry and am proud to say that it is a hit with everyone and is also complimented as being “restaurant-style”! ..in fact, better than a restaurant…
Let’s first learn how to make Malai Kofta. These Koftas can be served alone as Potato Paneer Tots…delicious with Chutneys!
Koftas can be prepared in different shapes such as round or oval. Kofta can be prepared ahead of time and fry or bake before serving.
Malai Koftas (Cheesy Potato Balls)
Ingredients
- Potatoes 3/4 Cup (12 tbs), boiled and mashed
- Bread slices 3 Large
- Onion 3 Tablespoon , finely chopped
- Paneer 3/4 Cup (12 tbs), shredded (homemade if desired)
- Ginger paste 1/2 Teaspoon
- Garlic paste 1/2 Teaspoon
- 2 Green chilis Chopped fine or Red pepper flakes can be used
- Turmeric powder 1/4 Teaspoon
- Salt to taste
- Garam masala 1 Teaspoon
- Oil 2 Cup (32 tbs) (for frying)
Instructions
MAKING
- 1. Sprinkle the bread slices with a tablespoon of water to moist them and roughly mash it.
- 2. Mix with other ingredients in a bowl to form hard dough.
- 3. Make little smaller than golf size ball with a tablespoon and half mixture and arrange the balls in a plate.
- 4. In a pan heat oil on medium high heat and deep fry the balls until golden brown.
SERVING
- 5. Add into the curry gravy and serve.
Now, let’s learn how to make gravy with complete finished Malai Kofta Curry Recipe. Below is the list of ingredients needed to make Malai Kofta Curry
Kofta 12 Medium
Oil 3 Tablespoon
Cumin seeds 1/2 Tablespoon
Turmeric powder 1/4 Teaspoon
Onion 1 Cup (16 tbs) , finely chopped
Cashew 1 Tablespoon , broken pieces
Ginger paste 1 Teaspoon
Garlic paste 1/2 Teaspoon
Red chili powder 1 Teaspoon
Salt 2 Teaspoon (to taste)
Garam masala 1 Teaspoon (to taste)
Tomato puree 1 1/2 Cup (24 tbs)
Bay leaves 3 Medium
Cream 1/4 Cup (4 tbs)
MAKING of Malai Kofta Curry Instructions
1. In nonstick pan heat oil, splutter cumin seeds and add turmeric powder.
2. Stir in onions and add few broken cashew pieces, ginger paste, garlic paste, red chili powder to taste, salt to taste, garam masala to taste and water as needed.
3. Cook with lid until onions are done.
4. Blend with a hand blender, then add tomato puree and let it cook with cover for about 15 minutes.
5. Add cream and bay leaves and stir on low heat.
SERVING
6. Garnish the gravy with chopped coriander leaves and place the koftas into it.
7. Serve with parathas, naan or rotis.
Below is the video for the full Malai Kofta Curry.
Malai Kofta Curry
Ingredients
- Kofta 12 Medium
- Oil 3 Tablespoon
- Cumin seeds 1/2 Tablespoon
- Turmeric powder 1/4 Teaspoon
- Onion 1 Cup 16 tbs , finely chopped
- Cashew 1 Tablespoon broken pieces
- Ginger paste 1 Teaspoon
- Garlic paste 1/2 Teaspoon
- Red chili powder 1 Teaspoon
- Salt 2 Teaspoon to taste
- Garam masala 1 Teaspoon to taste
- Tomato puree 1 1/2 Cup 24 tbs
- Bay leaves 3 Medium
- Cream 1/4 Cup 4 tbs
Instructions
MAKING
- In nonstick pan heat oil, splutter cumin seeds and add turmeric powder.
- Stir in onions and add few broken cashew pieces, ginger paste, garlic paste, red chili powder to taste, salt to taste, garam masala to taste and water as needed.
- Cook with lid until onions are done.
- Blend with a hand blender, then add tomato puree and let it cook with cover for about 15 minutes.
- Add cream and bay leaves and stir on low heat.
SERVING
- Garnish the gravy with chopped coriander leaves and place the koftas into it.
- Serve with parathas, naan or rotis.
Notes
Below is the picture taken at restaurant, koftas made in oval shape.
Please modify this recipe with the salt. We spent a whole evening shopping and cooking only to have an inedible dinner because it had 10x too much salt.
My apology but when it comes to salt, I would always add as per family prefernce and not following the recipe, and that’s the reason I always say or as per taste. Sometimes, bread might be more salty than others, and other ingredients as well. If you use ready tomato puree, it has more sodium, so there are many factors to keep in mind but thanks for pointing that out and I corrected now to as per taste.
My apology but when it comes to salt, I would always add as per family preference and not following the recipe, and that’s the reason I always say or as per taste. Sometimes, bread might be more salty than others, and other ingredients as well. If you use ready tomato puree, it has more sodium, so there are many factors to keep in mind but thanks for pointing that out and I corrected now to as per taste.