Punjabi Malai Kofta Curry
by Tarla Dalal
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Kofta are a favourite with Punjabis and kofta are made with nearly any vegetable. Potatoes are usually used for binding the kofta, which may be flavoured with a variety of Punjabi spices. The gravy in which the kofta are doused also vary. The Punjabi Malai Kofta are a specialty and savored by all connoisseurs of Punjabi food. Spicy and soft vegetable dumplings are put into a rich tomato gravy cooked in butter and topped with cream.
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 8 equal parts and shape them into flat koftas.
- Heat the oil in a kadhai and deep-fry the koftas in it over a medium flame till they are golden brown.
- Drain on absorbent paper and keep aside.
- Combine all the ingredients in a pan with ½ cup of water and cook on a low flame for 15 to 20 minutes. Cool completely.
- Blend this mixture in a mixer to a smooth purée.
- Strain and keep aside.
- Heat the butter in a pan and add the cumin seeds.
- When they crackle, add the prepared tomato gravy, Punjabi garam masala, dried fenugreek leaves, sugar and salt and bring to boil.
- Add the cream and mix well.
- Add the koftas and simmer for 2-3 minutes.
- Serve hot garnished with coriander and butter.
Nutrient values per serving
|Vitamin A||1074.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||39.1 mg|
|Folic Acid||27.5 mcg|
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