Pistewali Curry Mein Malai Kofte


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Pistewali Curry Mein Malai Kofte, this lovely green gravy is prepared with loads of pistachios. Coriander add some colour to the curry while the malai kofta just melt in your mouth!

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Cashew nuts are commonly used in indian cooking for thickening gravies and adding volume. However the mughlas didn't stop there! they used their beloved dry fruits such as pistachios to create whole dishes. This lovely green gravy is prepared with loads of pistachios. Coriander add some colour to the curry while the malai kofta just melt in your mouth!

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Pistewali Curry Mein Malai Kofte recipe - How to make Pistewali Curry Mein Malai Kofte

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4 serving )
Show me for servings

Ingredients

For The Pista Curry
2 tbsp ghee
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup boiled onion paste
1 tsp coriander (dhania) powder
1/4 tsp white pepper powder
salt to taste
1/2 tsp garam masala
4 tbsp fresh cream
a pinch of sugar

To Be Ground To A Smooth Paste (for The Curry)
1/2 cup pistachios , blanched and peeled
1/4 cup chopped coriander (dhania)
4 green chillies , roughly chopped
2 tbsp water

For The Malai Koftas
1 cup grated paneer (cottage cheese)
3 tbsp plain flour (maida)
1/2 tsp levelled baking powder
salt to taste
oil for deep-frying
Method
For the pista curry

  1. Heat the ghee in a kadhai, add the ginger-garlic paste and sauté for 2 minutes.
  2. Add the boiled onion paste and sauté for another 3 to 4 minutes.
  3. Add the coriander powder, white pepper powder, salt and garam masala and sauté for 2 more minutes.
  4. Add the prepared paste and sauté for 3 to 4 more minutes.
  5. Add ½ cup of water and sugar and bring to boil.
  6. Remove from the flame, add the cream and mix well. Keep aside.

For the malai koftas

  1. Combine all the ingredients for the koftas, except the oil, in a bowl and mix well.
  2. Divide the mixture into 12 equal portions and shape each portion into a round kofta.
  3. Heat the ghee in a kadhai and deep-fry the koftas till golden brown. Drain on absorbent paper and keep aside.

How to proceed

  1. Arrange the koftas on a serving dish, pour the hot gravy on top and serve immediately.
Accompaniments

Butter Garlic Naan, Tava Garlic Butter Naan 
Nawabi Naan 
Paneer and Onion Stuffed Paratha 
Pudina Naan, Phudina Naan, Mint Naan Recipe 
Soya Naan 

Nutrient values per serving
Energy459 cal
Protein8.7 g
Carbohydrates14 g
Fiber0.5 g
Fat41 g
Cholesterol0 mg
Vitamin A537.4 mcg
Vitamin B1-0.2 mg
Vitamin B2-0.3 mg
Vitamin B30.2 mg
Vitamin C6.8 mg
Folic Acid2.5 mcg
Calcium215.8 mg
Iron1.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium8 mg
Potassium69.2 mg
Zinc0.2 mg

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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Reviews

Pistewali Curry Mein Malai Kofte
5
 on 23 Jan 17 10:41 AM


Yeh pista Malai kofta ki dish swad me bilkul nirali aur pyari hai. Richness hai AUR Swadh se bhi malamaal hai.