Malai Kofta In Creamy Curry
by Pooja Asthana
Added to 9 cookbooks
This recipe has been viewed 16007 times
A creamy rich tomato gravy with cottage cheese dumplings
For the Koftas- Combine all the ingredients except the raisins and mix well.
- Divide into sixteen equal portions.
- Stuff raisins into each portion and shape them into balls.
- Heat oil in a kadhai and deep fry the koftas till the kofta turns to golden brown in colour.
- Drain on absorbent paper and keep aside.
How to proceed- Boil the onions in enough of water for 10 minutes. Drain, cool and grind to a smooth paste.
- Heat the oil in a kadhai, add the onion paste and sauté for 5 minutes on a medium flame.
- Add the ginger-garlic paste, green chillies, coriander powder, turmeric powder and salt. Mix well and sauté for a minute.
- Add the tomato puree and red chilli powder and sauté on medium flame for 8-10 minutes or till the oil begins to leave the masala.
- Add the mava mixed in two cups of water and add to the gravy.
- Simmer for 10 minutes, stirring occasionally.
- Add fresh cream and garam masala powder, mix well and simmer for 5 more minutes.
- Place the koftas in a serving dish and pour the hot gravy on top and serve hot.
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This recipe was contributed by Pooja Asthana on 25 Nov 2010
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