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.

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Punjabi Malai Kofta Curry recipe - How to make Punjabi Malai Kofta Curry

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Punjabi Subzis Traditional Indian Sabzis

Preparation Time: 25 minutes Cooking Time: 10 minutes Total Time: 35 mins Serves 4.
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Ingredients

For the malai koftas
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
salt to taste
oil for deep-frying

For the tomato gravy
1/2 cup sliced onions
12 mm. (½") piece of ginger (adrak), chopped
3 cloves of garlic (lehsun)
2 cups chopped tomatoes
4 to 5 cashewnuts (kaju)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder

Other ingredients
4 tbsp butter
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
2 tsp sugar
salt to taste
4 to 5 tbsp fresh cream
1 tbsp chopped coriander (dhania) and 1 tsp butter for the garnish

Method

For the malai koftas

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.

For the tomato gravy

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.

How to proceed

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.