Malai Kofta Recipe
Balls of vegetables deep fried and served with creamy and spiced tomato based curry
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Ingredients
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Kofta (Vegetable Balls)
Curry
Method
Kofta Preparation
- 1
Prepare the Vegetables
In a large mixing bowl, combine mashed potatoes, grated paneer, grated carrots, boiled green peas, chopped green chili, and chopped coriander leaves. Mix well.
- 2
Season the Mixture
Add garam masala, salt, and cornflour to the vegetable mixture. Mix thoroughly until all ingredients are well combined and form a dough-like consistency.
- 3
Form the Koftas
Shape the mixture into small balls (koftas) of equal size. Set aside on a plate.
- 4
Heat Oil for Frying
In a deep frying pan, heat oil over medium heat. To check if the oil is hot, drop a small piece of the mixture; it should sizzle and rise to the surface.
- 5
Fry the Koftas
Carefully slide the koftas into the hot oil in batches. Fry until they are golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
Curry Preparation
- 6
Heat Oil
In a large pan, heat 2 tablespoons of oil over medium heat.
- 7
Sauté Onions
Add the finely chopped onion and sauté until it becomes translucent.
- 8
Add Ginger-Garlic Paste
Stir in the ginger-garlic paste and cook for an additional minute until fragrant.
- 9
Cook Tomatoes
Add the pureed tomatoes to the pan. Cook for about 5-7 minutes until the oil starts to separate from the mixture.
- 10
Season the Curry
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt to the curry. Mix well and let it cook for another 2-3 minutes.
- 11
Add Cream
Lower the heat and slowly add the heavy cream, stirring gently to combine. Cook for another 2 minutes.
- 12
Combine Koftas and Curry
Add the fried koftas to the curry, ensuring they are well coated with the sauce. Allow to simmer for 2-3 minutes.
- 13
Garnish and Serve
Garnish with chopped coriander leaves and serve hot with naan or rice.
