Malai Kofta Curry, Creamy Kofta Curry
by Tarla Dalal
Extremely soft koftas that melt in your mouth, dipped in a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the Malai Kofta Curry is!
The mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too is a class apart as it is neither bland nor too spicy, combining cream and tomato in a well-balanced proportion.
Malai Kofta Curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice .
Malai Kofta Curry, Creamy Kofta Curry recipe - How to make Malai Kofta Curry, Creamy Kofta Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Koftas
1/2 cup grated fresh coconut
2 tsp finely chopped green chillies
a pinch of sugar
salt to taste
1 cup boiled , peeled and grated potatoes
3 tbsp finely chopped coriander (dhania)
bread crumbs for rolling
oil for deep-frying
For The Gravy
2 tbsp oil
1/2 tsp cumin seeds (jeera)
3/4 cup fresh tomato pulp
1 cup fresh curds (dahi) combined with 1/2 cup water
3 tbsp fresh cream
1/2 tsp cornflour dissolved in 1 tbsp
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp sugar
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
For the koftas
- For the koftas
- Combine the coconut, green chillies, sugar and salt in a bowl and mix well.
- Divide the coconut stuffing into 12 equal portions and keep aside.
- Combine the potatoes and salt in a bowl and mix well.
- Divide the potato mixture into 12 equal portions.
- Flatten a portion of the potato mixture in between your palms, make a depression and place one portion of the coconut stuffing in the centre.
- Bring together the edges towards the centre to seal the stuffing and shape it into a round ball.
- Roll it in bread crumbs till it is evenly coated from all the sides.
- Repeat steps 5 to 7 to make 11 more koftas.
- Heat the oil in a kadhai and deep-fry the koftas, a few at a time, till they are golden brown in colour from all the sides. Drain on absorbent paper and keep aside.
For the gravy
- For the gravy
- Heat the oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the tomato pulp and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the curd-water mixture, cream and cornflour-water mixture mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Add the chilli powder, turmeric powder, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes. Keep aside.
How to proceed
- How to proceed
- Just before serving, re-heat the gravy.
- Add the koftas, mix gently and cook on a slow flame for 1 to 2 minutes.
- Serve immediately garnished with coriander.
| Energy | 332 cal |
| Protein | 4.1 g |
| Carbohydrates | 15.5 g |
| Fiber | 3.1 g |
| Fat | 27.2 g |
| Cholesterol | 8 mg |
| Vitamin A | 600.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 20.1 mg |
| Folic Acid | 24.6 mcg |
| Calcium | 144.2 mg |
| Iron | 0.8 mg |
| Magnesium | 27.1 mg |
| Phosphorus | 118.1 mg |
| Sodium | 35.8 mg |
| Potassium | 233.3 mg |
| Zinc | 0.3 mg |
I tried this recipe many times n it came out very well every time.I just wanted to ask,can we store these kofta balls for few days in freezer for later use
A classic. Its a kashmiri dish as per my knowledge and its truly divine! The koftas are delicate and flavoursome. the gravy complements it perfectly! yummy, yummy main!