मलाई कोफ्ता करी | Malai Kofta Curry | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A popular restaurant style curry made easy! Definitely try out this recipe.

MALAI KOFTA CURRY

Ingredients

¼ cup fresh cream (malai)
Paste
3 medium onions
10-12 cashew nuts
2 tbsps melon seeds (magaj)
1½ tsps poppy seeds (khaskhas)
Salt to taste
Kofta
150 grams cottage cheese (paneer)
2 medium potatoes, boiled and peeled
2 green chillies, chopped
1 inch ginger, chopped
¼ tsp chaat masala
Salt to taste
1 tbsp corn flour + for coating
Stuffing
2 tbsps chopped cashew nuts
1 tbsp chopped raisins
A pinch of green cardamom powder
½ inch ginger, finely chopped
A pinch of chaat masala
Gravy
2 tbsps oil
1 tsp cumin seeds
3-4 cloves
2 green cardamoms
1 black cardamom
1 bay leaf
½ inch cinnamon stick
1 tsp ginger-garlic-green chilli paste
½ cup yogurt
¼ tsp green cardamom powder
½ tsp Tata Sampann Kasuri Methi
Salt to taste
A pinch of garam masala powder
Fried cashew nuts for garnish
Fried raisins for garnish
Fresh coriander sprigs for garnish

Method

1. Roughly chop onions and transfer them in a pressure cooker. Add cashew nuts, melon seeds, poppy seeds and 1½ cups water and cook under pressure till 2 whistles are given out.
2. Meanwhile, to make the koftas, grate cottage cheese and potatoes in a large bowl. Add green chillies, ginger, chaat masala, salt and corn flour and mash till well combined.
3. To make the stuffing for koftas, mix together cashew nuts, raisins, green cardamom powder, ginger and chaat masala in a bowl.
4. Divide the kofta mixture into equal portions and stuff each with a portion of the stuffing and shape them into balls.
5. Heat sufficient oil in a kadai.
6. Spread corn flour on plate, roll each stuffed ball on it and slide into the hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
7. Open the cooker once the pressure has reduced completely. Allow the mixture to cool slightly.
8. Transfer the cooked mixture into a blender jar and blend till smooth.
9. Heat oil in a non-stick pan, add cumin seeds, cloves, green cardamoms, black cardamom, bay leaf and cinnamon stick and sauté till fragrant.
10. Add the blended paste, mix and sauté for a minute. Add ginger-garlic-green chilli paste and sauté for 1-2 minutes. Add 1 cup water, mix and cook for a minute.
11. Whisk the yogurt and add into the pan and sauté for 2-3 minutes on low heat.
12. Add green cardamom powder, Tata Sampann Kasuri Methi and salt and mix well. Add ¼ cup water, mix and cook for a minute.
13. Add garam masala and ¼ cup fresh cream and mix. Switch the heat off and transfer a portion of the gravy into a serving bowl.
14. Place the koftas on it, pour the remaining gravy on top and garnish with fried raisins, fried cashew nuts and coriander sprigs.
15. Serve hot with parantha.

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