Sunday, March 4, 2012

Malai Kofta Curry(Potato & Paneer dumpling in a thick gravy)

Malai kofta curry is a popular punjabi dish prepared with spicy potato and paneer dumplings in a thick tomato based gravy. This is a nutritious dish and rich in protein and tastes delicious with chapathi, roti, nan, any Indian bread and any variety rice. This recipe is served in all punjabi dhabas, highway dhabas and any restaurant serving North Indian food. Try this protein rich recipe at home and Enjoy Cooking!!!


For Malai Kofta

Milk                                            1 ltr
Curd                                            50 gm
Ginger                                          1 inch piece
Potato                                       150 gm 
Corn flour                                  10 gm
Green chillies                                1 no
Small onions                                 3 to 5 pieces
Salt                                              to taste
Fat                                               to fry
For Curry
Coriander powder                       8 gm
Red chilles                                   3 no
Turmeric                                      a pinch
Dry coconut                                 15 gm
Garlic                                           3 gm
Tomatoes                                      150 gm
Cashew nuts                              a few
Lime                                             1/4
Onion                                            30 gm
Fat                                                to fry
Salt                                               to taste

Malai Kofta

1. Boil milk. Add curd. Set aside.
2. Strain in muslin cloth when milk seperates and keep aside the whey. Tie up the muslin cloth and hang it till all moisture is removed and becomes dry.
3. Knead the paneer prepared well on a marble slab to smooth out. Keep aside.
4. Cook potato in boiling water till tender. Peel and mash the potatoes well.
5. Add corn flour,kneaded paneer, finely minced(chopped) onions, green chillies, ginger and salt.
6. Form into equal size balls and deep fry in a slow fire till it becomes golden brown colour.

1. Slice onions. Grind spices and garlic with coconut.
2. Cook tomatoes in boiling water till it is tender, peel skin and mash it to make puree. Heat fat in a thick bottom kadai. Fry sliced onions and spices till the raw smell of onion reduces.
3. Add prepared tomatoe puree. Bring to boil.
4. Add salt and enough paneer whey for gravy.
5. When spices are cooked and gravy is fairly thick add malai koftas.
6. Add a few drops of lime juice if desired and remove from fire. 
7. Garnish with chopped coriander leaves and Serve hot.


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