Go Back
baked malai kofta curry
Print Pin

Baked Malai Kofta Curry

A delicious rich curry from the Mughalai Cuisine
Course Main Course
Cuisine Indian, International, Mughlai Cuisine
Prep Time 15 minutes
Cook Time 40 minutes
Steaming potatoes 20 minutes
Total Time 1 hour
Servings 4
Calories 2270kcal

Ingredients

FOR THE MALAI KOFTA -dumplings part

  • 2 Potatoes Steam cooked,peeled and mashed
  • 2 cups paneer (Indian cottage cheese) Grated
  • 1 tsp Chili powder (use according to tolerance only)
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala powder (Any brand is fine)
  • 1 tsp Ginger garlic paste
  • Salt to taste
  • Small bunch coriander leaves

FOR THE CURRY part -

  • 3-4 tsp Olive oil
  • 1 Bay leaf
  • 1 tsp Chili powder ( Use paprika or Kashmiri chili pd) use for color not heat
  • 1/3 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala powder
  • Salt to taste
  • 3-4 tsp Tomato paste

To cook and grind to paste :

  • 1-2 Red onion (medium size)
  • 8-10 Raw cashew nuts
  • 1 inch Ginger
  • 5-6 Garlic cloves
  • 1 Green chili (any mild variety)

To garnish :

  • 1/2 cup Heavy cream
  • Few sprigs Coriander leaves

Instructions

FOR MAKING THE MALAI KOFTA part -

  • Peel the steam cooked potatoes. Grate or mash it.
    Grate or mash the paneer too.
    Mix all the ingredients given under Malai kofta part until well combined, make small balls and arrange on a greased tray. Gently brush the paneer balls with olive oil.
  • Preheat the oven to 390° F and bake the paneer balls for 30-35 minutes. Turn in between to make sure it is evnly brown on all sides.
    Gently nudge the paneer balls if it is stuck with the oiled brush itself.
    Note : Malai kofta can be enjoyed as such as a healthy snack.

FOR MAKING THE CURRY part -

  • Roughly cut the red onion, garlic and ginger and the green chili. Cook all this and the cashew nut together adding half a cup of water. When cool grind this to a smooth paste without adding the cooked water. Keep the water aside to use later.
  • Heat a pan and add olive oil add a bay leaf when it warms up reduce heat to low add the ground cashew and onion paste. When the paste slightly dries up add all the spice powders add wait till the spice aroma comes.
  • When the paste is cooked and dried up add the tomato paste give it a few minutes then onion cooked water. Stir well.
  • Add 1 cup water and from this point make sure the lid is on the pan to ensure it does not splatter even while stirring. Allow this thicken a bit. Now check if there is sufficient sauce else pour 1/2 to 1 cup water bring this to come to a rolling boil when the sauce thickens switch off heat.
  • Add the chopped coriander leaves and heavy cream and give it a good stir. Add the baked paneer balls(dumplings) and gently coat it with the sauce.Do not stir too much the dumplings will break.
  • Serving suggestions : Fragrant plain pilaf or naan or any unflavored flat bread.Some cucumber slices too.

Video

Notes

Koftas are delicious just by itself to snack on.
If the tomatoes are too tart add a pinch of sugar to balance the flavors.(Totally optional)