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Quick Malai Kofta Curry – Cottage Cheese Balls in Tomato Gravy

This quick Malai Kofta Curry is gently made of Cottage Cheese Balls poured in a rich tomato and cashew nut gravy which nobody will get bored of even if it is served at every party. 

Preparation Time – 10 Mins
Cooking Time – 15 – 20 Mins
Makes 6 serving

Malai Kofta Curry

 

Onion is one of the main ingredient in Indian cooking.The smooth curry sauce is just one of the things that give Indian style curries their distinctive flavour and texture that is loved by so many and onion is first ingredient in authentic Indian style curry.However food without onion does not mean tasteless or bland food and I use this no onion technique in my everyday cooking as my mother in law does not consume onion and garlic and this recipe is mainly dedicated to her and dedicated to surprise visitor at my home:).

 

                                                    Ingredients


For Curry                                                        For Cottage Cheese Balls(Kofta)

Tomato- 4 Large                                                            Grated Cottage Cheese(Paneer) – 100 gm
Cashew Nut- 1/2 cup                                                     Refined Flour- 3 tbs
Black Pepper Corns- 5 to 7                                             Oil for frying
Black cardamom(Badi Elaichi)- 2                                   Salt to taste
Green Cardamom(Choti Elaichi)- 4 
Cinnamon Stick- 2 small
Cumin Seeds– 1/2 tbs
Asafoetida Powder- 1/4 tbs 
Coriander Powder- 2 tbs
Turmeric Powder- 1/2 tbs
Red Chili powder- 1 tbs
Garam Masala Powder- 1 tbs
Milk- 1/2 Cup
Cream- 1 tbs 
Oil- 3 tbs
Salt to Taste

 

Malai Kofta Curry

 

Method

For Kofta

  • Combine grated cottage cheese ,refined flour and salt together till smooth.
  • Roll each portion into a cylindrical shape and deep-fry them over a medium flame in hot oil till they are golden brown. Drain and keep aside.

For Curry

  • Pressure cook the tomatoes,cashew nuts, 4 black peppercorns, Black cardamom(Badi Elaichi),Green Cardamom(Choti Elaichi), Cinnamon Stick and pinch of salt together with little bit of water for 5 to 8 mins.
  • Blend the mixture to a smooth paste.
  • Heat the oil in a kadhai, add the cumin seeds,black peppercorns and asafoetida powder.
  • Add the boiled tomato and cashew nut paste. 
  • Add coriander powder,red chili powder and turmeric powder and saute for 3 to 4 mins.
  • Add milk and enough water to make a curry like consistency.
  • Add garam masala powder and salt.
  • Mix well and bring to a boil for 4 to 5 mins.
  • Remove from the flame.

To Serve

  • Arrange the koftas on a serving dish and pour the hot gravy on top.
  • Drizzle some fresh cream drops and garnish with some fresh coriander leaves. 
  • Serve immediately.

 



  1. shristi

    We tried this dish on the night we had the Satya Narayana Katha at our home. This turned out to be the perfect dish as we were suppossed ti cook food without garlic and onion. The dish took no time to prepare even for ten persons and turned out to be the best dish of the night. Thanks a ton for sharing such an amazing recipe.

    Reply
  2. Nikita

    Dint know without garlic n onion also dish could taste this good !

    Reply

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