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Malai Kofta Curry, Creamy Kofta Curry recipe, Malai Kofta
Tarla Dalal
• 29 September, 2016
Table of Content
About Malai Kofta Curry, Creamy Kofta Curry
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Ingredients
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Methods
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For the koftas
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For the gravy
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How to proceed
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Nutrient values
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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.
Malai Kofta Curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice .
Malai Kofta Curry, Creamy Kofta Curry recipe - How to make Malai Kofta Curry, Creamy Kofta Curry
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
4 servings
Ingredients
For The Koftas
1/2 cup grated 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)
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 curd (dahi) combined with 1/2 cup
3 tbsp fresh cream
1/2 tsp cornflour dissolved in 1 tbsp
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
- Combine the coconut, green chillies, sugar and salt in a bowl and mix well.
- Divide the coconut stuffing into 12 equal portions and keep aside.
- Combine the potatoes and salt in a bowl and mix well.
- Divide the potato mixture into 12 equal portions.
- 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.
- Bring together the edges towards the centre to seal the stuffing and shape it into a round ball.
- Roll it in bread crumbs till it is evenly coated from all the sides.
- Repeat steps 5 to 7 to make 11 more koftas.
- 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
- Heat the oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the tomato pulp and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- 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.
- 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
- Just before serving, re-heat the gravy.
- Add the koftas, mix gently and cook on a slow flame for 1 to 2 minutes.
- Serve immediately garnished with coriander.
What is Malai Kofta Curry made of?
See the below image of list of ingredients for making Malai Kofta Curry.
Malai Kofta Curry, Creamy Kofta Curry recipe with step by step photos
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To make Malai Kofta Curry, Creamy Kofta Curry recipe, Malai Kofta in a deep bowl, add 1/2 cup fresh grated coconut.
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Add 2 tsp finely chopped green chillies.
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Add a pinch of sugar.
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Add salt to taste.
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Mix well.
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Divide the coconut stuffing into 12 equal portions and keep aside.
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In a deep bowl, add 1 cup boiled peeled and grated potatoes.
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Add cornflour.
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Add bread crumbs.
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Add salt to taste.
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Add finely chopped coriander (dhania).
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Mix well to form a dough.
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Divide the potato mixture into equal portions.
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Flatten a portion of the potato mixture in between your palms.
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Make a depression and place one portion of the coconut stuffing in the centre.
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Bring together the edges towards the centre to seal the stuffing.
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Shape it into a round ball.
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Repeat steps 14 to 17 to make more koftas.
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Heat the oil in a kadhai and deep-fry the koftas, a few at a time.
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Till they are golden brown in colour from all the sides.
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Drain on absorbent paper and keep aside.
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Heat the oil in a pan or kadhai.
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Add 1/2 tsp cumin seeds (jeera).
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When the seeds crackle, Add 3/4 cup fresh tomato pulp.
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Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Mix well and cook on a medium flame for 2 to 3 minutes.
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Add 1 cup fresh curd (dahi) combined with 1/2 cup water.
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Mix well.
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Add 3 tbsp fresh cream.
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Add 1/2 tsp cornflour dissolved in 1 tbsp water.
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Add 2 tsp sugar.
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Add salt to taste.
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Mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
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Just before serving, re-heat the gravy.
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Add the koftas.
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Mix gently and cook on a slow flame for 1 to 2 minutes.
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Serve Malai Kofta Curry, Creamy Kofta Curry recipe, Malai Kofta immediately garnished with coriander.
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Nutrient values (Abbrv)per plate
| Energy | 332 cal |
| Protein | 4.1 g |
| Carbohydrates | 15.5 g |
| Fiber | 3.1 g |
| Fat | 27.2 g |
| Cholesterol | 8 mg |
| Sodium | 35.8 mg |
Click here to view Calories for Malai Kofta Curry, Creamy Kofta Curry
The Nutrient info is complete
Leena_Dhoot
May 13, 2021, 1:25 p.m.
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!
charles
April 2, 2020, 11:34 a.m.
This site is exciting and very informative, i like it very much, thank you.
Priti Mehta
April 6, 2016, 5:04 p.m.
With the help of you recipe vedios I have tried many of your recipes n they were simply testy n delicious Thank you very much
Priti Mehta
April 2, 2016, 1:21 p.m.
Mala
Oct. 17, 2014, 4:07 p.m.
very tasty
Smriti
Sept. 9, 2012, 7:09 p.m.
I tried this recipe many times n it came out very well every time.I just wanted to ask,can we store these kofta balls for few days in freezer for later use
Tarla Dalal
Sept. 9, 2012, 7:09 p.m.
Hi Smriti, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !! We would not suggest to freeze the koftas.
