Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs. Vegetarian koftas are eaten by a large population in India. The British dish Scotch egg may have been inspired by the Mughlai dish Nargisi kofta.
Malai koftas are delicious deep fried paneer and flour dumplings that are crunchy outside and soft and creamy inside. A smooth tomato based gravy poured over them just before serving makes it a perfect vegetarian main course recipe. In this recipe the Paneer koftas are stuffed with a mixture of chopped dried fruits like Cashewnuts and raisins that add further to its richness and taste. Finish off with a swirl of fresh cream and your malai kofta curry is ready! Eat it along with chapattis, Parathas or steamed rice and enjoy the pleasures of a grand vegetarian Indian meal. Cashew nuts and raisins stuffed soft malai kofta and that to with cashew nuts, curd and cream gravy sound too delicious. In Mughlai Malai Kofta its a typical White gravy with Paneer balls but in this recipe have added Tomato puree too to make this kofta curry.
As at my home, In kofta curry Tomato puree is must to add, Himanshu loves the Tomato based curry in any kofta recipe. So This recipe is not Typical Mughlai Malai kofta curry. But with the addition of Tomato Puree, As this is our 67th #Foodiemonday #Bloghop Event, And this time we are back with some #Mughlaicuisine recipes. I am preparing this Malai kofta Curry for this event, Check out the recipe below and Enjoyyy the richness!!!! This recipe I have adopted from Masterchef Sanjeev kapoor's recipe as it turned out very well.
100 gm Paneer
2 medium Tomatoes
1/4 cup Cashew nuts
1 tsp Ginger chopped
2 Green Cardamoms
1 tsp Red Chili powder
Salt to taste
1 Tbsp Oil
1/4 tsp Green cardamom powder
2 tsp Maida
2 Tbsp Fresh cream
1/4 tsp Garam masala powder
1. Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashew nuts, ginger, green cardamoms, red chili powder, salt and 1 tbsp oil and mix well.
2. Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai.
3. Grate Paneer into a bowl. Add green cardamom Powder, salt, flour and mix well. Take small portions and shape into koftas. Deep-fry these koftas till golden.
4. Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.
5. Strain the mixture and pour into another non-stick pan and heat. Add a little cream and Garam masala powder and mix.
6. Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately with Paratha, Naan or simple roti.