Koftas belongs to the Mughlai cuisine. Mughlai cuisine known
for its rich flavour and taste lays stress on good ingredients.
The sweetness of the gravy comes from the onions and cashews. I have used full fat milk in place of cream. Also some amount of clarified butter is replaced with refined oil. Use of garam masala
powder is not mandatory as I feel the curry doesn’t require it.
Because of its Mughlai characteristics the recipe calls for use of lots of cream and clarified butter or ghee which I have balanced according to my health conscious mind.This dish is much lighter than the regular Mughlai dishes. The silky gravy, soft koftas and the subtle flavours are simply addicting…
Recipe for Paneer kofta curry/ Malai kofta curry
Ingredients for kofta
- 1 cup paneer (grated)
- ¾ cup potatoes (boiled and mashed)
- 1 ½ tbsp plain flour (maida)
- ¼ tsp black pepper (crushed)
- ½ tsp salt
- Oil for deep frying
Ingredients for curry paste
- 1 cup onions (sliced)
- 4 green cardamoms
- 8 cloves garlic (chopped)
- 1 inch ginger (chopped)
- 8-10 cashews
- 6 black pepper corns (whole)
- 1 tbsp oil
Ingredients for gravy
- 1 bay leaf
- 2 tbsp tomato puree
- 1 cup full fat milk
- ¼ cup cream
- 1 tsp red chilly powder
- A pinch of garam masala (powdered)
- 1 tbsp clarified butter or ghee
- 3 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnishing
How to make the kofta
In a mixing bowl transfer all the ingredients for kofta and knead to combine well.
Divide in 8 equal portions. Shape to form small balls.
Slide in the kofta one at a time in the hot oil. Reduce the heat (like it is done for gulab jamuns).
Flip the koftas to get an even golden colour on them.
Drain the excess oil. Remove in a absorbent paper lined dish.
How to make the curry paste
Heat 1 tbsp of oil in a pan.
Add green cardamoms, garlic, ginger, cashews and onions. Stir-fry till onions are golden in colour.
Grind to get a fine, smooth paste (add some water).
How to make the gravy
Heat some oil+clarified butter in a kadhai.
Add a bay leaf. Transfer the onion paste into the kadhai and stir.
Add the tomato puree, red chilly powder and salt. Saute for another minute.
Now add milk to it and let it simmer for 5 minutes.
Sprinkle a pinch of garam masala powder and the gravy is ready.
For serving
Place the koftas in the serving dish. Pour the gravy over it to coat the koftas evenly from all sides.
Lightly beat the cream and generously pour it over the koftas.
Garnish with coriander leaves. Serve with lachha parathas.
Tips
- Use of garam masala is optional. Curry tastes good even without it.
- To avoid breaking of koftas it is suggested to put the koftas in the gravy only at the time of serving.
- This gravy goes very well with chicken. Just add the chicken pieces at the stir frying stage of the gravy.
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