Malai Kofta Curry
Potato kofta filled with khoya and cashews cooked in cashew-poppy seeds gravy.
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
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.