Mughlai Malai Kofta Curry

Mughlai Malai Kofta Curry

  Ready in : 45 mins

Mughlai Malai Kofta Curry might be a good recipe to expand your main course recipe box. One serving contains 441 calories, 15g of protein, and 6g of fat. For $1.95 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. Only a few people really liked this Indian dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 1 person were impressed by this recipe. If you have chillies, thai chillies, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing.

Ingredients

chilli powder

chilli powder

0.5 teaspoon

thai chillies

thai chillies

2

coriander powder

coriander powder

1 teaspoon

cornflour/ corn starch

cornflour/ corn starch

0.25 cup

cilantro

cilantro

0.25 cup

garam masala

garam masala

1 teaspoon

garlic paste

garlic paste

1 Tbsp

ginger paste

ginger paste

1 Tbsp

golden raisins

golden raisins

0.25 cup

chillies

chillies

2

cream / half & half

cream / half & half

0.5 cup

cmin powder

cmin powder

1 teaspoon

% milk

% milk

2

onions

onions

3 medium

paneer

paneer

0.25 cup

paneer

paneer

0.5 cup

carrot & peas

carrot & peas

0.5 cup

potatoes

potatoes

5 medium

salt

salt

4 servings

tomato puree

tomato puree

1 cup

turmeric powder

turmeric powder

0.25 teaspoon

shah jeera

shah jeera

1 teaspoon

Cooking in Steps

  1. 1
    Boil the potatoes, cool, peel and grate them.Grate paneer.Wash all green chillies, deseed and chop them fine.Peel carrots,grate them, add peas and some water, boil them in microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth.Peel onions, cut them into halves and boil with a cup of water for ten minutes.

    green chili pepper

    green chili pepper

    potato

    potato

    carrot

    carrot

    onion

    onion

    paneer

    paneer

    water

    water

    peas

    peas

    microwave
    microwave
  2. 2
    Drain excess water, cool onions and grind them into a smooth paste. Set Aside.In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt.

    green chili pepper

    green chili pepper

    corn flour

    corn flour

    potato

    potato

    carrot

    carrot

    onion

    onion

    paneer

    paneer

    water

    water

    peas

    peas

    salt

    salt

    bowl
    bowl
  3. 3
    Mix well. Divide into 20-22 equal sized balls. Stuff raisins & cashew into them. Deep fry in hot oil until slightly golden brown.

    raisins

    raisins

    cashews

    cashews

    cooking oil

    cooking oil

  4. 4
    Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.OR BAKE in a 375F pre-heat oven, by arranging & spraying oil on these koftas placing them on a cookie sheet wraped with aluminum foil,for 10 mins. Keep a close watch, with the help of tongs, turn them once they are slight brown on one side.On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes.

    corn starch

    corn starch

    cookies

    cookies

    onion

    onion

    cooking oil

    cooking oil

    aluminum foil
    aluminum foil
    baking sheet
    baking sheet
    oven
    oven
    tongs
    tongs
  5. 5
    Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. cook for a minute.

    ground coriander

    ground coriander

    turmeric

    turmeric

    green chili pepper

    green chili pepper

    ground cumin

    ground cumin

    garlic

    garlic

    ginger

    ginger

    salt

    salt

  6. 6
    Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy.

    chili powder

    chili powder

    tomato puree

    tomato puree

    gravy

    gravy

    cooking oil

    cooking oil

  7. 7
    Add half&half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally.Stir in fresh cream and garam masala powder.Gently put all of these kofta's in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread.)

    garam masala

    garam masala

    flatbread

    flatbread

    cream

    cream

    gravy

    gravy

    water

    water

    roti

    roti