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Mughlai Malai Kofta Curry

Mughlai Malai Kofta Curry

By Elisa Marini
0’ Prep time
45’ Cook time
45’ Total time
441 Calories
4 Serving

Summary

Mughlai Malai Kofta Curry might be a good recipe to expand your main course recipe box. One serving contains 441 calories, 15g of protein, and 6g of fat. For $1.95 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. Only a few people really liked this Indian dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 1 person were impressed by this recipe. If you have chillies, thai chillies, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing. Try malai kofta , how to make malai kofta, malai kofta , how to make malai kofta, and Homemade Naan with Malai Kofta for similar recipes.
Elisa Marini 0 Followers

Step by Step

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Step 1

Boil the potatoes, cool, peel and grate them.Grate paneer.Wash all green chillies, deseed and chop them fine.Peel carrots,grate them, add peas and some water, boil them in microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth.Peel onions, cut them into halves and boil with a cup of water for ten minutes.
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Step 2

Drain excess water, cool onions and grind them into a smooth paste. Set Aside.In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt.
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Step 3

Mix well. Divide into 20-22 equal sized balls. Stuff raisins & cashew into them. Deep fry in hot oil until slightly golden brown.
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Step 4

Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.OR BAKE in a 375F pre-heat oven, by arranging & spraying oil on these koftas placing them on a cookie sheet wraped with aluminum foil,for 10 mins. Keep a close watch, with the help of tongs, turn them once they are slight brown on one side.On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes.
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Step 5

Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. cook for a minute.
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Step 6

Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy.
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Step 7

Add half&half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally.Stir in fresh cream and garam masala powder.Gently put all of these kofta's in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread.)

Ingredient

  • ground coriander
    ground coriander
    1 teaspoon
  • table salt
    table salt
    4
  • half and half
    half and half
    121 milliliters
  • corn starch
    corn starch
    32 grams
  • garlic paste
    garlic paste
    1 tbsp
  • alum
    alum
    1 teaspoon
  • onion
    onion
    3 mediums
  • cilantro
    cilantro
    4 grams
  • tomato puree
    tomato puree
    262 milliliters
  • potato
    potato
    5 mediums
  • milk
    milk
    2
  • ginger paste
    ginger paste
    1 tbsp
  • turmeric
    turmeric
    0.25 teaspoons
  • petite peas
    petite peas
    72.5 grams
  • cottage cheese
    cottage cheese
    52.5 grams 105 grams
  • chili powder
    chili powder
    0.5 teaspoons
  • garam masala
    garam masala
    1 teaspoon
  • cumin seeds
    cumin seeds
    1 teaspoon
  • green chili pepper
    green chili pepper
    2 2
  • golden raisins
    golden raisins
    36.25 grams

Nutrition Facts

View nutrition facts
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