This Malai Kofta Curry is one of those comforting dishes that can bring warmth to any meal. The soft, delicate koftas paired with a rich, aromatic curry make for a truly satisfying experience. It’s a versatile dish that can be enjoyed on special occasions or as a cozy meal for family dinners. The combination of paneer, potatoes, and cashew nuts gives the koftas a luscious texture, while the curry, with its blend of spices and cream, adds the perfect balance of flavors. A bowl of this curry with naan or rice feels like a complete treat for the soul. Enjoy the process of making it as much as you’ll enjoy eating it!

Ingredients

For the Kofta:

1 cup paneer (cottage cheese), mashed

2 boiled and mashed potatoes

1 tbsp chopped coriander

1 tsp chopped ginger

1 green chili, chopped

1.5 tbsp cornflour

Salt, to taste

2 tbsp chopped cashew nuts

Oil, for deep frying

For the Curry:

1 tbsp oil + 1 tbsp butter

1 black cardamom

2 green cardamoms

1 tsp cumin seeds

3 onions, chopped

1 green chili, chopped

1 tbsp garlic, chopped

1 tbsp ginger, chopped

1 tsp turmeric powder

1 tbsp Kashmiri chili powder

2 tsp coriander powder

1 tsp cumin powder

3 tomatoes, chopped

Salt, to taste

Handful of cashew nuts

2–3 cups water

1 tsp sugar

1 tbsp kasuri methi powder

2 tbsp cream

Additional salt, to taste

Steps

1. Prepare the Kofta:
   • Mash together paneer and boiled potatoes until smooth.
   • Add chopped coriander, ginger, green chili, cornflour, salt, and chopped cashew nuts. Mix well.
   • Shape the mixture into small round balls (koftas).
   • Heat oil in a deep pan and deep fry the koftas on high flame until golden brown. Remove and keep aside.

1. Make the Curry:
   • In a separate pan, heat oil and butter together. Add black cardamom, green cardamoms, and cumin seeds. Stir for 15 seconds.
   • Add chopped onions and cook for 5-7 minutes, or until golden brown.
   • Add chopped green chili, garlic, and ginger. Sauté for another minute until fragrant.
   • Add turmeric powder, Kashmiri chili powder, coriander powder, and cumin powder. Stir well to combine.
   • Add chopped tomatoes and cook for 5-7 minutes, until they soften and turn into a paste.
   • Add cashew nuts and cook for another 2 minutes, then add water to achieve the desired consistency.
   • Add salt to taste and a teaspoon of sugar to balance the flavors.
   • Let the curry simmer for 10-15 minutes to allow the spices to blend.
   • Add kasuri methi powder and stir well.
   • Finish with a tablespoon of cream to add richness to the curry.
2. Combine Koftas and Curry:
   • Gently add the fried koftas to the curry, making sure they are immersed in the sauce.
   • Let them simmer for an additional 5-7 minutes to absorb the flavors of the curry.

3.Serving:

• • Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.

 

Nutritional Value (per serving)
(Approximate values for one serving of curry with 2 koftas, based on standard ingredients and quantities)

Calories: 350–400 kcal

Protein: 10–12g

Carbohydrates: 25–30g

Fat: 20–22g

Saturated fat: 7–9g

Fiber: 4–5g

Sugar: 5–7g

Sodium: 500–600mg

Cholesterol: 40–50mg