Ingredients for Malai Kofta Curry Recipe
Paneer (Cottage cheese) 150 grams
Tomatoes 3 medium
Cashewnuts 1/4 cup
Melon seeds (magaz) 2 tablespoons
Poppy seeds (khuskhus/posto) 1 teaspoon
Ginger chopped 1 teaspoon
Green cardamoms 2
Red chilli powder 1 teaspoon
Salt to taste
Oil 1 tablespoon
Yogurt 1/4 cup
Green cardamom powder 1/4 teaspoon
Refined flour (maida) 2 teaspoons
Fresh cream 2 tablespoons
Garam masala powder 1/4 teaspoon
Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.
Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai.
Grate paneer into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep-fry these koftas till golden.
Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.
Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.