Malai Kofta Curry

by Tarla Dalal

Accompaniments

Corn And Spinach Paratha
Curried Paratha
Double Decker Parathas
Jalebi Paratha
Lachha Paratha
Lifafa Parathas
Mixed Vegetable Parathas
Paneer And Spinach Parathas ( Satvik Recipes)
Paneer Parathas ( Saatvik Recipe )
Plain Parathas (pvc)
Protein Parathas
Spicy Parathas
Subzi Parathas
Varkey Parathas

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A tasty kofta curry.

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Preparation Time: 30 min.
Cooking Time: 40 min.
Serves 6.
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Ingredients

For the koftas
100 gms green peas
100 gms cauliflower, finely chopped
100 gms french beans, finely chopped
100 gms carrots, finely chopped
250 gms potatoes, boiled and mashed
2 tbsp bread crumbs
1 bread slice, soaked in water
1 tsp garam masala
1 tsp chilli powder
1 1/2 tsp lemon juice
oil for deep-frying
salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the koftas)
9 cloves garlic (lehsun)
25 mm. (1") piece of ginger (adrak)
7 green chillies

For the gravy
750 gms tomatoes
3 onions
4 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)
1 tbsp cornflour
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
4 tbsp butter
salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the gravy)
15 cloves garlic (lehsun)
25 mm. (1") piece of ginger (adrak)
5 green chillies

For the baking
1 tbsp fresh cream
1/2 tbsp grated processed cheese

Method

For the koftas

Boil the peas.
Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
Add the vegetables and peas to the potatoes and make a dough.
Add 1 tablespoon of bread crumbs and the bread slice.
Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.
Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy

Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
Blend the onions in a liquidiser with very little water.
Heat the butter, add the onions and stir fry for 5 minutes till light brown.
Then add the cloves, cinnamon and paste and fry again for 2 minutes.
Add the tomato puree and cook for 2 minutes.
Add 1 teacup of water and boil for 3 to 4 minutes.
Pour the mixture into a blender, add the cornflour and sugar and blend.
Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed

Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts.

RECIPE SOURCE : Rotis & Subzis

1 review received for Malai Kofta Curry

1 FAVOURABLE REVIEW

The most Helpful Favourable review

Reviewed By
Leena_Dhoot, December 07, 2010

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!

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Reviewed December 07, 2010 by Leena_Dhoot

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!

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