Malai Kofta Curry ( Rotis and Subzis)

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Extremely soft koftas that melt in your mouth, dipped in a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the malai kofta curry is! the mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too is a class apart as it is neither bland nor too spicy, combining cream and tomato in a well-balanced proportion.

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Preparation Time:    Cooking Time:     Makes 4 servings
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For The Koftas
1/2 cup grated fresh coconut
2 tsp finely chopped green chillies
a pinch of sugar
salt to taste
1 cup boiled , peeled and grated potatoes
3 tbsp finely chopped coriander (dhania)
salt to taste
bread crumbs for rolling
oil for deep-frying

For The Gravy
2 tbsp oil
1/2 tsp cumin seeds (jeera)
3/4 cup fresh tomato pulp
1 cup fresh curds (dahi) combined with 1/2 cup water
3 tbsp fresh cream
1/2 tsp cornflour dissolved in 1 tbsp water
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp sugar
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

For the koftas

  1. Combine the coconut, green chillies, sugar and salt in a bowl and mix well.
  2. Divide the coconut stuffing into 12 equal portions and keep aside.
  3. Combine the potatoes and salt in a bowl and mix well.
  4. Divide the potato mixture into 12 equal portions.
  5. Flatten a portion of the potato mixture in between your palms, make a depression and place one portion of the coconut stuffing in the centre.
  6. Bring together the edges towards the centre to seal the stuffing and shape it into a round ball.
  7. Roll it in bread crumbs till it is evenly coated from all the sides.
  8. Repeat steps 5 to 7 to make 11 more koftas.
  9. Heat the oil in a kadhai and deep-fry the koftas, a few at a time, till they are golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

For the gravy

  1. Heat the oil in a kadhai and add the cumin seeds.
  2. When the seeds crackle, add the tomato pulp and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  3. Add the curd-water mixture, cream and cornflour-water mixture mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
  4. Add the chilli powder, turmeric powder, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes. Keep aside.

How to proceed

  1. Just before serving, re-heat the gravy.
  2. Add the koftas, mix gently and cook on a slow flame for 1 to 2 minutes.
  3. Serve immediately garnished with coriander.

RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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 on 07 Dec 10 11:53 PM

A classic. Its a kashmiri dish as per my knowledge and its truly divine! The koftas are delicate and flavoursome. the gravy complements it perfectly! yummy, yummy main!