Malai kofta recipe | Panner kofta curry | How to make kofta curry
Malai kofta curry recipe | Panner kofta curry | How to make kofta curry with detailed step by step pictures. This is an popular curry recipe from north Indian cuisine. It is a rich creamy curry made with onion tomato base and panner balls. And its loaded with malai or fresh cream. The term kofta refers to meat balls made from lamb or beef. But for the vegetarian version of kofta is prepared from panner, vegetables and potato. Malai kofta curry recipe can be served with jeera rice, roti and naan.For making Malai Kofta balls:- Firstly In a large mixing bowl take Crumbled paneer, Boiled potato, grated ginger, coriander leaves and mix well- Now add Corn flour, Chili powder, Garam masala , Salt and raisins and mix well- Now take a small ball size and roll in your palms- Drop the prepared paneer balls in hot oil and fry them in medium flame- Take it out once it turns golden brownOnion tomato puree:- In a kadai heat some oil and add roughly chopped onion, garlic, ginger and saute- Now add Chopped tomatoes and cook till turn soft- Add the onion tomato mixture to a blending jar and add cashews and blend well- Now strain the Puree through a strainer ( this helps to get silky smooth gravy which is similar to restaurant style )Curry preparation:- In the same kadai heat some butter or some oil and add cinnamon, bay leaf, jeera/cumin- Add chili powder,turmeric and coriander powder and give it a quick mix- Now add onion tomato puree and add water to adjust the consistency and cover and cook till gravy thickness- Add salt as per taste- Now add Kasuri methi and simmer for 2 minutes- Finally add fresh cream and switch of the flame- Add the Panner Kofta balls to curry before serving and drizzle some fresh cream- Serve panner kofta curry with Roti, jeera rice and naan
Ingredients
For Malai Kofta
- 1 cup Panner (crumbled)
- 2 Potato (mashed)
- 1 tsp Garam masala
- 1 green chili
- Few Cashews and raisins(optional)
- 3 tbsp corn flour
- 1 tsp Ginger garlic paste
- Oil for deep frying
- Salt for taste
For curry
- 2 Onions
- 3 Tomatoes
- small Ginger
- 3-4 cloves Garlic
- 7-8 Cashews
- 2 Chili powder
- 1/4 Turmeric
- 1 Coriander powder
- small Cinnamon
- 1 Bay leaf
- 1 tsp Jeera/cumin
- 2 tbsp Butter or Oil
- 2 tbsp Fresh cream
Instructions
For making Malai Kofta balls
- Firstly In a large mixing bowl take Crumbled paneer, Boiled potato, grated ginger, coriander leaves and mix well
- Now add Corn flour, Chili powder, Garam masala , Salt and raisins and mix well
- Now take a small ball size and roll in your palms
- Drop the prepared paneer balls in hot oil and fry them in medium flame
- Take it out once it turns golden brown
Onion tomato puree
- In a kadai heat some oil and add roughly chopped onion, garlic, ginger and saute
- Now add Chopped tomatoes and cook till turn soft
- Add the onion tomato mixture to a blending jar and add cashews and blend well
- Now strain the Puree through a strainer ( this helps to get silky smooth gravy which is similar to restaurant style )
Curry preparation
- In the same kadai heat some butter or some oil and add cinnamon, bay leaf, jeera/cumin
- Add chili powder,turmeric and coriander powder and give it a quick mix
- Now add onion tomato puree and add water to adjust the consistency and cover and cook till gravy thickness
- Add salt as per taste
- Now add Kasuri methi and simmer for 2 minutes
- Finally add fresh cream and switch of the flame
- Add the Panner Kofta balls to curry before serving and drizzle some fresh cream
- Serve panner kofta curry with Roti, jeera rice and naan
