Name: Malai Kofta Curry recipe by DrKhushboo Bansal at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: For the kofta:; 100 grams paneer - grated; 4 medium size potatoes - boiled, peeled and grated; 1 tablespoon cornflour; Salt as required; 1/2 teaspoon elaichi powder; 2 tbsp finely chopped coriander; Oil for shallow or deep frying the koftas; 2 green chillies finely chopped; 2 tbsp dry raisins; For the gravy/curry:; 1/2 cup onion paste; 1 cup tomato puree; 1/4 cup cashew, singdana, melon seeds, khus khus paste; 1/4 tsp turmeric powder; 3/4 tsp red chilli powder; 1 tbsp ginger-garlic fine paste; 1/4 tsp garam masala; 2 cups water; 1 teaspoon kasuri methi; Salt as required; Whole spices- 1 tej patta , 1 inch dalchini, 1 or 2 badi elaichi, a pinch of jayitri, 2 to 3 laung; A few chopped coriander leaves to garnish

Ingredients Serving: 4

For the kofta:
100 grams paneer - grated
4 medium size potatoes - boiled, peeled and grated
1 tablespoon cornflour
Salt as required
1/2 teaspoon elaichi powder
2 tbsp finely chopped coriander
Oil for shallow or deep frying the koftas
2 green chillies finely chopped
2 tbsp dry raisins
For the gravy/curry:
1/2 cup onion paste
1 cup tomato puree
1/4 cup cashew, singdana, melon seeds, khus khus paste
1/4 tsp turmeric powder
3/4 tsp red chilli powder
1 tbsp ginger-garlic fine paste
1/4 tsp garam masala
2 cups water
1 teaspoon kasuri methi
Salt as required
Whole spices- 1 tej patta , 1 inch dalchini, 1 or 2 badi elaichi, a pinch of jayitri, 2 to 3 laung
A few chopped coriander leaves to garnish

Instructions

For the koftas, first mix the potatoes, coriander leaves, chillies and salt as per taste and mix it well in a bowl. In a separate bowl, add in the paneer, elaichi powder, raisins and a pinch of salt, mix it well together.
Make medium sized balls or any shape of your desire of the potatoes mixture and stuff in the paneer mixture. Roll it properly by taking care that it does not open up while frying. Fry the koftas in medium hot oil till they turn golden and keep them aside.
Remove the extra oil from the same pan and keep about 1 or 1.5 tbsp oil. Then add in all the whole spices and fry till the oil becomes fragrant. First add the onion paste and brown it. Now add in the ginger-garlic paste and fry for some seconds, till the raw aroma of the paste goes away.
Add in the tomato puree and saute for 2-3 minutes. Then add in the turmeric powder, red chilli powder, garam masala powder and cashew paste.
Stir and saute till the oil starts to leave the sides of the masala paste. Then add water and stir, simmer till the gravy begins to thicken. It takes approximately 11-12 minutes on a low flame, towards the end add in the crushed kasuri methi leaves and salt.
You can also add sugar if you want, it adds a light sweet taste in the curry. Simmer it for 1-2 minutes. Add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
Garnish the malai kofta with some cream, grated paneer and coriander leaves. Serve hot.

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