Malai Kofta Curry Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
1 carrot, finely chopped
8-10 green beans, chopped
1/2 cup fresh/frozen green peas
1 large med.potato, finely chopped
2 tbsp cornstarch
2 large tomatoes, pureed
2 tbsp plain bread crumbs
1 med. Onion, finely chopped
1 tsp ginger garlic paste
1" cinnamon stick
5 cloves
2 tbsp fresh cream
1/4 cup cashew nuts
1 tbsp poppy seeds
2 tbsp oil + for deep frying
salt to taste
1/4 tsp turmeric powder
11/2 tsp red chilli powder
1 tbsp coriander powder
chopped cilantro for garnishing
Directions
Steam cook the vegetables and allow them to cool. Pat them with a paper towel to remove excess water.
Add cornstarch, bread crumbs, salt and 1/2 tsp red chilli powder to the vegetables.
Mash with hands and make small balls and deep fry in hot oil till golden. Remove and keep aside.
Grind poppy seeds and cashew nuts to a smooth paste by adding some warm water. Keep aside.
Heat 2 tbsp oil in a pan. Add cinnamon and cloves. Saute till nice aroma comes out. Add chopped onions and fry till golden.
Add ginger garlic paste and saute for few seconds.
Add turmeric powder, red chilli powder, coriander powder, salt and tomato puree. Mix well and bring to a boil. Simmer for 5 minutes.
Add ground poppy seeds and cashew nuts mixture along with the cream. Mix well. Pour enough water and cook for about 5 minutes until the gravy becomes thick.
To serve, arrange koftas in a serving dish and pour hot gravy on top, serve hot sprinkled with some chopped cilantro.
[Put the koftas in the gravy just before serving, or else they will become soggy].
Add cornstarch, bread crumbs, salt and 1/2 tsp red chilli powder to the vegetables.
Mash with hands and make small balls and deep fry in hot oil till golden. Remove and keep aside.
Grind poppy seeds and cashew nuts to a smooth paste by adding some warm water. Keep aside.
Heat 2 tbsp oil in a pan. Add cinnamon and cloves. Saute till nice aroma comes out. Add chopped onions and fry till golden.
Add ginger garlic paste and saute for few seconds.
Add turmeric powder, red chilli powder, coriander powder, salt and tomato puree. Mix well and bring to a boil. Simmer for 5 minutes.
Add ground poppy seeds and cashew nuts mixture along with the cream. Mix well. Pour enough water and cook for about 5 minutes until the gravy becomes thick.
To serve, arrange koftas in a serving dish and pour hot gravy on top, serve hot sprinkled with some chopped cilantro.
[Put the koftas in the gravy just before serving, or else they will become soggy].
Comments
Comments: 5 |
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Nicole D. says :
So disappointing. I spent nearly an hour making this recipe. It is so bland. Anyone have a good malai kofta recipe?
Posted on: 22 January 2010 - 11:48pm
Prezi says :
Oops! Is that so. I think I am getting really confused with both your names - for the reason that you both have it starting with S ;) Well, I have always liked Malai koftha and I have had it from one of my Bengali friends place, during my graduation days. Also, she once bought it to university, and all of us loved the dish! :) Should definitly give it a try!
Posted on: 15 May 2009 - 7:59pm
perceptiveeye says :
Hi Sarita. I am so glad you have posted this malai kofta recipe. i think banana kofta is almost prepared in the same manner. is it so? if you the recipe for that, please post it for us. thanks:)
Posted on: 15 May 2009 - 7:10am
Sarita Bhandarkar says :
Hi Prezi, Chicken kofta was posted by Snigdha. As pointed out by Snigdha, Malai kofta is not a Bengali dish. Yes, Malai kofta does have a sweet and spicy taste.
Posted on: 14 May 2009 - 10:13pm
Prezi says :
Hey Sarita. This was exactly what I was referring to when you posted the chicken kofta curry a couple of week's ago. I so love this Malai kofta; think this is a Bengali entry rite? Also, i like the slightly sweet and spicy taste it gives, along with the variety flavors the dish takes in. And with the use of cashew nuts, you have made the koftha curry so rich! :)
Posted on: 14 May 2009 - 8:14pm
