- Put tomatoes in a pressure cooker. Add melon seeds, cashewnuts, ginger, green cardamoms, poppy seeds, chilli powder, yogurt, salt, oil and 1 cup water, mix well and cover. Place the pressure cover on heat and pressure cook till 4 whistles are released. Open the lid then excess pressure is completely released. To prepare kofta, heat sufficient oil in a kadai. Grate cottage cheese in a bowl. Add green cardamom powder, salt and flour and mix well. Dampen palms with some water, divide the cottage cheese mixture into equal portions and shape into balls. Put the cottage cheese balls in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. Blend the cooked tomato mixture into smooth mixture using an electric hand blender. Strain the mixture in a deep non-stick pan. Place the pan on heat. Add garam masala powder and 2 tablespoons cream, mix and cook for 2 minutes. Pour the curry in a serving bowl. Arrange the koftas, drizzle some cream on top and serve hot
Malai Kofta curry
#myrecipe
By Chandana Guptha
Jan, 6th
577
Servings
2 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Tomatoes
- Melon seeds
- Cashew nuts
- Ginger
- Cardamom
- Poppy seeds
- Red chilli powder
- Yougurt
- Salt
- Oil
- Garam masala
- Fresh cream
- Cottage cheese (paneer)
- Oil
- Cardamom powder
- Refined flour
