Irresistible Malai Kofta in Creamy Tomato Curry Bliss

Step-by-Step Instructions for Malai Kofta

1. 1

   Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add a bay leaf, a stick of cinnamon, slightly crushed green cardamoms, cloves, and shahi jeera, allowing them to sizzle for a minute until fragrant.

2. 2

   Add chopped garlic, ginger, green chili, and yellow onion, sautéing for around 5-7 minutes without browning, until the onion is translucent.

   5 min
3. 3

   Stir in the chopped tomatoes and soaked cashews into the pan, cooking for an additional 5-6 minutes until the tomatoes soften.

   5 min
4. 4

   Pour in enough water to create a sauce-like consistency, cover the pan, and let it simmer on low heat for 10-12 minutes.

   10 min
5. 5

   Once the mixture has cooled slightly, blend it into a smooth paste using a blender or immersion blender. Strain the blended gravy back into the pan.

6. 6

   Incorporate 2 tablespoons of unsalted butter and stir it into the gravy, allowing it to melt completely.

7. 7

   Add coriander powder, Kashmiri red chili powder, salt, sugar, and garam masala to the sauce, cooking for another 2-3 minutes.

8. 8

   Add crushed kasuri methi and heavy cream to the gravy, stirring well to integrate the ingredients.

9. 9

   For the Malai Kofta, begin by boiling and mashing the potatoes until smooth. Combine the mashed potatoes, grated paneer, finely chopped ginger, cilantro, green chili, nuts, cornstarch, and a pinch of white pepper powder.

10. 10

    Take small portions of the dough and roll them into small balls—these are your koftas.

11. 11

    In a kadai or deep frying pan, heat enough oil for frying over medium heat. Once hot, carefully add the koftas in batches.

12. 12

    Fry each batch for about 4-5 minutes or until golden brown and crispy on all sides. Remove and drain on paper towels.

    4 min
13. 13

    To serve, place the fried koftas on a platter and generously top with the creamy tomato gravy. Garnish with a drizzle of cream and a sprinkle of fresh cilantro.