Malai Kofta Recipe | Creamy Restaurant Style Curry

To make Malai Kofta Curry, Creamy Kofta Curry recipe, Malai Kofta in a deep bowl, add 1/2 cup fresh grated coconut.

Add 2 tsp finely chopped green chillies.

Add a pinch of sugar.

Add salt to taste.

Mix well.

Divide the coconut stuffing into 12 equal portions and keep aside.

In a deep bowl,add 1 cup boiled peeled and grated potatoes.

Add cornflour.

Add bread crumbs.

Add salt to taste.

Add finely chopped coriander (dhania).

Mix well to form a dough.

Divide the potato mixture into equal portions.

Flatten a portion of the potato mixture in between your palms.

Make a depression and place one portion of the coconut stuffing in the centre.

Bring together the edges towards the centre to seal the stuffing.

Shape it into a round ball.

Repeat steps 14 to 17 to make more koftas.

Heat the oil in a kadhai and deep-fry the koftas, a few at a time.

Till they are golden brown in colour from all the sides.

Drain on absorbent paper and keep aside.

Heat the oil in a pan or kadhai.

Add 1/2 tsp cumin seeds (jeera).

When the seeds crackle, Add 3/4 cup fresh tomato pulp.

Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Add 1/4 tsp turmeric powder (haldi).

Add 1 tsp chilli powder.

Mix well and cook on a medium flame for 2 to 3 minutes.

Add 1 cup fresh curd (dahi) combined with 1/2 cup water.

Mix well.

Add 3 tbsp fresh cream.

Add 1/2 tsp cornflour dissolved in 1 tbsp water.

Add 2 tsp sugar.

Add salt to taste.

Mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.

Just before serving, re-heat the gravy.

Add the koftas.

Mix gently and cook on a slow flame for 1 to 2 minutes.

Serve Malai Kofta Curry immediately garnished with coriander.