Malai kofta curry
Soft potato and cottage cheese balls in tomato based curry
Malai is the cream that accumulates on boiled milk. It is rich, creamy and delicious. These koftas, or potato and cottage cheese balls are as soft as malai and served in a tomato based gravy. This particular recipe can be used during fasting. Those, who do not consume tomatoes when they are fasting, can substitute tomatoes with Yoghurt.
- 250g Paneer
- 200g Potatoes
- 200g Tomato puree
- 4 Cloves
- 1” Cinnamon stick
- 2-3 Green Cardamom
- 2tsp Cumin seed
- 3tsp Pepper corns
- 100g Khoya
- 1 tsp. Ginger paste
- 1tbsp Ginger juliennes
- 3 Green Chilies
- 1tbsp Desi Ghee (clarified butter)
- 1tbsp Water Chestnut (singhada ka atta)
- 2tbsp cream or beaten malai
- Sendha namak(Rock salt) to taste
- Boil the potatoes till done. Peel the potatoes.
- Mash the potatoes while hot till smooth.
- Mash the paneer and potatoes together and add rock salt to taste and mix well it should be smooth like dough.
- Divide the mixture into 12 parts and roll into smooth balls. Roll the balls in singhada ka atta.
- Deep fry the balls in hot oil or desi ghee and set aside.
- Heat 1tbsp ghee in a pan.
- Add the cloves, cinnamon stick, cumin seeds, pepper corns and cardamoms. (You can also use powders instead).
- Add the ginger paste.
- Sauté the ginger paste and add the khoya.
- Sauté till the khoya turns a light pink.
- Add the tomato puree. Add 1 cup water and bring to a boil. Simmer for 4-5 minutes.
- Add the ginger juliennes, remaining ground spices, slit green chilies and the cream.
- Season with rock salt and pour over the prepares koftas. Serve hot.