Malai Kofta Curry

Malai Kofta Curry comes from Mughlai cuisine. Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi).

Ingredients:

Koftas:

3-4 medium sized Potatoes (boiled and grated)
1 cup Paneer (grated)
2-3 Green Chillies ( de seeded and finely chopped)
2-3 tbl Spoon Corn Starch
Salt
1 Cup Raisins/Sultanas/Kishmish

Curry:
3 Medium sized Onions
1 inch Ginger
4 Garlic Cloves
2-3 Green Chillies.
5 medium sized Tomatoes (Puréed)
1 cup Mawa/Khoya
1 Cup Fresh Cream
1 tsp Turmeric
1 tsp Red Chilli Powder
2 tsp Coriander Powder
2 tsp Garam Masala
Salt to taste
Fresh chopped Coriander

Method:

Mix the kofta ingredients together and roll into balls, stuff a few raisins and roll into batons and deep fry. Meanwhile boil the onions and grind to a fine paste. then grind ginger, garlic and green chilli to a fine paste.Mix the Mawa/Khoya with 2 cups of water and Keep aside. Now heat oil in a pan, Tip in the Onion paste and sauté for 2-3 minutes. Now add ginger, garlic and green chilli paste. Add turmeric and coriander powder. Sauté for another minute , now add the puréed tomatoes, salt, red chilli powder and garam masala and sauté till masala leaves oil. Add the Mawa/Khoya mixture and bring to boil. Add fresh cream and stir for a minute. Place the koftas in a serving bowl and pour the curry. Garnish with freshly chopped coriander.

Serve hot with Garlic Coriander Naan.