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Malai Kofta Curry


By niya's world (Visit website)





Malai Kofta Curry

Recipe & Photo Credit - The Hindu & Chef T.K.V. Palani Murugan, Director-cum-chef of LiBa's Vegetarian Multi-cuisine Restaurant at Vijay Food Court, Trichy

Ingredients

For kofta:

Potato: 60 g
Paneer: 60 g
Cashew nuts: 3 g
Green Chillies, coriander, cumin and red chilli powder: 2 g each
Cardamom powder: A pinch
Salt: To taste
Oil: To fry

For gravy:

Onion and tomato: 50 g each
Garlic, ginger, poppy seeds (powdered) and red chilli powder: 5 g each
Garam masala, coriander and cumin powder: 2 g each
Tomato puree - 50 ml
Sugar: A pinch
Salt to taste
Cashew nuts: 10 g
Fresh cream: 30 ml
Ghee / oil - 10 ml

Method

Boil the potatoes till tender. Peel, mash, add grated paneer, finely chopped cashew nuts, coriander leaves, chopped green chillies, cardamom powder and salt to taste.

Make balls and deep fry till it turns golden brown in colour. Drain and keep aside.

Chop the onions, ginger, garlic and tomatoes and mix them well with poppy seeds powder and fry in oil / ghee till brown.

Add tomato puree, garam masala powder, coriander, cumin powder, sugar and grounded cashew nut. Adjust salt. Wait till the gravy thickens and add fresh cream.

Put the deep fried balls in it. Garnish with fresh cream. Serve hot with Indian breads.


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