Malai Kofta Curry

I belong to Rajasthan and I love almost all dishes that are from Rajasthan. Though Jodhpur, my home town is very popular for its Laal Maas, but its also very well known for its “asli ghee mein bani dishes”. One of my all time favorite is Malai Kofta. My home town, Jodhpur has some super amazing small restaurants that serve super delicious Malai Kofta. These restaurants are so small that they will never show up on a google map, but a true Jodhpuri knows how to get around and satisfy their taste buds.

Growing up, I loved going to all those restaurants, it was just so much fun and now, every time I visit my hometown, I revisit all these restaurants for the love of my hometown food. this is the closest I could get to the Malai Kofta flavor of Marwar.

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Malai Kofta Curry

Potato kofta filled with khoya and cashews cooked in cashew-poppy seeds gravy.

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Cuisine

Indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 tbsp poppy seeds khus khus, dry roast and grind to a paste
• 1/2 cup Broken Cashews soaked for 30 minutes
• 2 tbsp Whole cashews for filling, soaked for 30 minutes
• 1/2 cup Khoya grated
• 1 No. Onion
• 2 tbsp Ginger garlic paste
• 1/4 cup coconut fresh/frozen
• 1/2 tsp Red chili powder 1/4 for the Kofta + 1/4 tsp for gravy
• 1/2 tsp Turmeric Powder 1/4 tsp for the kofta + 1/4 tsp for the gravy
• 1/2 tsp Coriander powder
• 1/2 tsp Cumin powder bhuna zeera powder
• 1/2 tsp Cumin seeds
• 6 No. Potatoes medium sized, boiled, peeled and mashed
• 2 No. Bread Slice meadium size, sides chopped off
• 1 tsp Salt more or less according to your taste
• 1/2 cup Bread crumbs For Coating
• 2 cups Canola oil For frying
• 1/4 cup olive oil For Gravy
• 1 tbsp cream For Garnishing

Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 2 tbsp poppy seeds khus khus, dry roast and grind to a paste 1/2 cup Broken Cashews soaked for 30 minutes 2 tbsp Whole cashews for filling, soaked for 30 minutes 1/2 cup Khoya grated 1 No. Onion 2 tbsp Ginger garlic paste 1/4 cup coconut fresh/frozen 1/2 tsp Red chili powder 1/4 for the Kofta + 1/4 tsp for gravy 1/2 tsp Turmeric Powder 1/4 tsp for the kofta + 1/4 tsp for the gravy 1/2 tsp Coriander powder 1/2 tsp Cumin powder bhuna zeera powder 1/2 tsp Cumin seeds 6 No. Potatoes medium sized, boiled, peeled and mashed 2 No. Bread Slice meadium size, sides chopped off 1 tsp Salt more or less according to your taste 1/2 cup Bread crumbs For Coating 2 cups Canola oil For frying 1/4 cup olive oil For Gravy 1 tbsp cream For Garnishing

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Instructions

1. Make a puree of onions, coconut, ginger garlic and cashews.

   
2. Mix the khoya and cashews together .

   
3. Add bread to the potatoes. Mix Turmeric powder, salt, red chili powder and cumin powder in the mashed potatoes and mix well.

   
4. Shape the potato mix like a kofta and put a little khoya cashew mix in between and gently close it.

   
5. Now roll the koftas in bread crumbs and keep them aside.

   
6. You should be able to make around 6-7 medium sized koftas.

   
7. Heat oil in a deep frying pan or a fryer. You can also fry them in an air fryer.

   
8. For the gravy, add some oil to a pan. Add cumin seeds. Once they crackle, add the red chili powder, turmeric powder and coriander powder. Saute it for 2-3 mins on low flame. You have to make sure you cook your spices on low flame and not burn them.

   
9. Now add the khuskhus paste. This paste should release a little oil.

   
10. Cook for 5 mins and add the onion cashew and coconut paste. Cook at medium flame for 10 mins till the oil starts to separate. Keep cooking at low flame.

    
11. At this point you can add the koftas if you want the dish to be served.

    
12. Let the koftas be covered with gravy and simmer for 2-3 mins. Add the koftas to the gravy just a few mins before serving .

    
13. Decorate with crumbled khoya and onions. Garnish with creama nd few coriander leaves. Serve hot with phulkas.