Malai Kofta Curry ( Rotis and Subzis)


by

5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 1289 cookbooks
This recipe has been viewed 493520 times
  

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.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


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)

Method
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
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Drink Cool, Stay Cool

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating


Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 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!