Malai Kofta Curry Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.

Steps:

• Boil the potatoes, cool, peel and grate them. Grate paneer.
• Wash all green chillies, deseed and chop them fine.
• Peel onions, cut them into halves and boil with a cup of water for ten minutes.
• Drain excess water, cool onions and grind them into a smooth paste.
• Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt.
• Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
• Deep fry in hot oil until slightly coloured. Drain and keep aside.
• Heat oil in a kadai. Add boiled onion paste and cook for five minutes.
• Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt.
• Cook for a minute. Add tomato puree and red chilli powder and cook on medium flame for eight to ten minutes or till oil separates from the masala.
• Mix mawa in two cups of water and add to the gravy.
• Bring it to a boil and simmer for ten minutes on a slow flame.
• Stir occasionally.
• Stir in fresh cram and garam masala powder.
• Place warm koftas in a serving dish and pour hot gravy on top and serve.

Steps:

• Koftas:.
• Boil potatoes, drain, cool and grate 1 cup.
• Defrost 1 cup peas and carrots in microwave.
• Using cheesecloth, squeeze moisture out of peas & carrots.
• In a medium-size bowl, combine vegetables with grated potatoes.
• Grate 1 cup paneer and add to vegetable mixture.
• Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt.
• Add medium-ground cashews and 1/8 cup raisins and mix well.
• With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas.
• Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.
• Curry Sauce:.
• In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown.
• Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder.
• Cook and when the mixture is getting dry add about 2 cups water.
• Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth.
• In the same skillet, add a small handful of jeera seeds and cook until they crackle.
• Pour in the sauce mixture.
• Heat for about 5 minutes on medium.
• Add cream to the sauce and yogurt, stirring well.
• Turn off heat.
• Add koftas, mix to cover with sauce and allow to absorb sauce.
• Sprinkle on some garam masala and some chopped cilantro and serve.

Steps:

• Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.
• Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.
• For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
• When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.