MALAI KOFTA CURRY
Make and share this Malai Kofta Curry recipe from Food.com.
Provided by webcontacts
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Boil the potatoes, cool, peel and grate them. Grate paneer.
- Wash all green chillies, deseed and chop them fine.
- Peel onions, cut them into halves and boil with a cup of water for ten minutes.
- Drain excess water, cool onions and grind them into a smooth paste.
- Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt.
- Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
- Deep fry in hot oil until slightly coloured. Drain and keep aside.
- Heat oil in a kadai. Add boiled onion paste and cook for five minutes.
- Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt.
- Cook for a minute. Add tomato puree and red chilli powder and cook on medium flame for eight to ten minutes or till oil separates from the masala.
- Mix mawa in two cups of water and add to the gravy.
- Bring it to a boil and simmer for ten minutes on a slow flame.
- Stir occasionally.
- Stir in fresh cram and garam masala powder.
- Place warm koftas in a serving dish and pour hot gravy on top and serve.
Nutrition Facts : Calories 509.5, Fat 23.4, SaturatedFat 8.8, Cholesterol 45.6, Sodium 155.6, Carbohydrate 68.3, Fiber 8.7, Sugar 15.3, Protein 11.5
MALAI KOFTA WITH SPICY GRAVY
This North Indian dish is often served at Diwali and makes the perfect dinner party dish.
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Serves 4
Number Of Ingredients 23
Steps:
- Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.
- Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.
- For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
- When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.
Nutrition Facts : Calories 774 calories, Fat 45 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.18 milligram of sodium
MALAI KOFTA
Learn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 20 kofta (4 cups gravy).
Number Of Ingredients 17
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.
Nutrition Facts : Calories 442 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 16g protein.
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE
Potato and tofu-ricotta dumplings are fried or baked until crispy on the outside and soft inside, then served with a flavorful curried tomato cream sauce. Enjoy with some Indian flatbread or basmati rice.
Provided by Eva
Time 1h15m
Number Of Ingredients 21
Steps:
- First cook the potatoes for the kofta. Peel and cut the potatoes in half, then place them in a pot and cover with water. Place a lid on the pot and bring the water to a boil over high heat. Turn the heat to medium and let boil for 10-15 minutes until the potatoes are fully cooked and easily pierced with a fork. Drain the hot water from the potatoes, mash them until smooth, and set aside.
- While the potatoes are cooking, start the curry tomato cream sauce. In a large heavy bottomed pot add the onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt. If you are using fenugreek seeds instead of kasoori methi, also add the fenugreek seeds at this point. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
- Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent so hot air doesn't build up in the blender. Alternatively, you can use an immersion blender, but the final sauce will not be as silky smooth. Pour the creamy mixture back into the pot and add the coconut milk, reserving ~1/4 cup back to serve and crush the methi in your fingers and add to the pot. Mix together and cover the pot and set aside until the kofta are ready.
- In a large mixing bowl, mash the tofu by squeezing it in your hands until it's creamy and no chunks remain. You want to have the texture of ricotta. Alternatively you can blend it in a small food processor until smooth.
- Add the mashed potatoes to the mashed tofu along with the corn starch, minced cilantro, lemon juice, garam masala, and salt. Mix together and test the consistency by forming some into a ball. It should hold together. It can stick to your hands a little, but if it is very sticky or too wet and falling apart, you can add a bit more corn starch. This can vary depending on what brand and variety of tofu you use, but the recipe is quite flexible. Mix in the frozen peas. Shape the kofta mixture into heaping 1 tablespoon portions and roll into balls or into a football shape (a torpedo).
- To fry the kofta: Heat about 2-inches of high heat safe oil in a heavy bottomed pot over medium-low heat. Test the oil either with a thermometer until it is 325-350 ºF or you can test with a small piece of the kofta mixture: the oil should bubble/boil vigorously around it and the kofta should float to the surface fairly quickly after being dropped in. When the oil is heated fry the shaped kofta in batches, being careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color, flipping halfway through for even cooking. This should take 5-10 minutes, depending on the temperature of your oil, how much oil you have heated (more oil means the temperature is more stable when you add the kofta), and how many kofta you add at once. When the kofta are cooked, transfer to a paper towel lined plate with a wire spider strainer. Repeat with remaining batched of kofta until all are cooked.
- To bake the kofta: Preheat the oven to 425 ºF. Line a baking tray with parchement and spray or brush with oil. Arrange the shaped kofta onto the baking tray so there is 1/2-1" between each kofta. Spray or brush the tops with oil. Bake for 30-40 minutes, flipping after the first 15-20 minutes, until both sides are golden and the edges of the kofta are crispy and chewy. It's normal for the kofta to lose their shape a little and flatten when baked.
- When ready to serve, pour the sauce overtop the kofta (only use what you will eat in one sitting, as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta. Garnish with cilantro if desired. Enjoy with Indian flatbread and/or basmati rice.
MALAI KOFTA (VEGETABLE DUMPLINGS IN CURRY SAUCE)
Adapted from a recipe I saw on the Vah Reh Vah (Vah Chef) cooking show. This is really good - not too watery or too creamy. Make sure you slice the onions very thinly, add the salt to them and cook them for a fairly long time until they are a caramel color. Make sure to add the full amount of water to the sauce as well. The amount of spices may seem like a lot, but trust me, it's good!
Provided by Passiflora
Categories Curries
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 24
Steps:
- Koftas:.
- Boil potatoes, drain, cool and grate 1 cup.
- Defrost 1 cup peas and carrots in microwave.
- Using cheesecloth, squeeze moisture out of peas & carrots.
- In a medium-size bowl, combine vegetables with grated potatoes.
- Grate 1 cup paneer and add to vegetable mixture.
- Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt.
- Add medium-ground cashews and 1/8 cup raisins and mix well.
- With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas.
- Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.
- Curry Sauce:.
- In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown.
- Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder.
- Cook and when the mixture is getting dry add about 2 cups water.
- Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth.
- In the same skillet, add a small handful of jeera seeds and cook until they crackle.
- Pour in the sauce mixture.
- Heat for about 5 minutes on medium.
- Add cream to the sauce and yogurt, stirring well.
- Turn off heat.
- Add koftas, mix to cover with sauce and allow to absorb sauce.
- Sprinkle on some garam masala and some chopped cilantro and serve.
Nutrition Facts : Calories 448.4, Fat 20.8, SaturatedFat 7.8, Cholesterol 33.2, Sodium 1392.2, Carbohydrate 61.5, Fiber 11.4, Sugar 17.1, Protein 13.6
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- In a mixing bowl add mashed potato, paneer, corn flour, milk powder, salt, kashmiri Red chilli powder, coriander powder, cashews, raisins, green chillies, and roasted cumin powder. Now mix it properly and knead it like a dough.
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- In a large bowl, combine chopped potatoes, paneer, coriander leaves and red chili powder along with salt. Mix well and make lemon sized balls out of this mixture.
- Now, place a large pan over medium flame and heat oil. Meanwhile, loosen the rice flour in a large bowl and roll the balls prepared in the first step in it. Once the oil is hot, drop these balls in it and deep fry them till they turn golden brown from all sides and place on a stalk of paper towels in order to soak up the extra oil. Now, transfer to a large bowl.
- Boil water in a separate medium sized pan over medium flame. Once it starts boiling, add chopped onions, cashews and green chilies to it . Drain well and transfer to a grinder along with the chopped tomatoes in order to have a paste made out of it.
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