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Monday, July 08, 2013

Malai Kofta Curry

Malai Kofta cooked in Curry Sauce



Rich and creamy restaurant style Malai Kofta Curry. Panner and Vegetable Kofta balls cooked in Onion and Tomato Gravy.

Ingredients: Quantity
Boiled and ground Onion 2 nos
Tomatoes Pureed 3-4 nos
Ginger Garlic Paste 1 tbsp
Cashew Paste 1/4 cup
Garam Masala 1 tsp
Red Chili Powder 1 tsp
Crushed Kasuri Methi Leaves 1/2 tbsp
Butter 1 tbsp
Fresh Cream 1/4 cup
Sugar 1 tsp
Salt To taste
Tempering:
Cinnamon 1 stick
Cloves 2-3 nos
Cardamom 1-2 nos
For Kofta:
Panner finely grated 1 whole packet
Potato boiled and mashed 2 nos
Carrot boiled and mashed 2 nos
Peas cooked and mashed 1/4 cup
Onion finely chopped 1/4 cup
Ginger Garlic paste 1/2 tsp
Green Chilies finely chopped 2-3 nos
Bread soaked in water and crushed 2-3 nos
Garam Masala 1 tsp
Paprika(Optional) 1/2 tsp
Corn Flour 1-2 tbsp
Oil 2-3 tbsp
Salt To taste


Preparation:
1) Preheat oven to 375°F*. Mix all the ingredients for Kofta together and make them into equal sized balls**. Line them in a baking sheet and sprinkle some oil.
2) Bake them for 15 Min's on one side and turn them to the other side without breaking the Kofta balls and bake them for another 12-15 Min's. Broil them for 2 Min's***. Kofta balls should be crispy and browned on all sides.
3) Meanwhile heat a sauté pan with butter/oil and all the whole garam masala listed in tempering. Saute for a few seconds and then add the boiled and ground onion paste and ginger garlic paste. Sauté them for 2-3 Min's.
4) Add the pureed tomato, cashew paste, red chili powder and garam masala powder. Close with a lid for few Min's and let it cook until the raw smell disappears.
5) When it is almost cooked add the cream into it and sauté for a min.
6) Add the cooked Kofta balls just before serving and garnish with chopped coriander leaves. Serve hot with Naan or Pulao Rice.

Note:* Usually the Kofta balls are deep fried in oil. To reduce the amount of oil I have roasted them in oven. You can use the traditional method too.
**Squeeze out any excess amount of water from the ingredients before making into Kofta balls.
***Need not broil if the Kofta balls are roasted well in the oven.
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