28 February 2014


Malai Kofta Curry a must order at any Indian restaurant but the traditonal once are way too sweet and it never suits my taste buds. This recipe well suited to me and made few changes to make it less in calorie in take. It's a challenge provided by Nupur for this Month's South Vs North Challenge for South Team Members a event run by Divya Pramil.

Made Phulkas my favorite as always to go along with this curry and also made bell peppers salad n spiced buttermilk for today's hearty lunch..
What you need for Kofta:
Paneer - 1/2 cup (shredded)
Potato - 1 no (boiled n mashed)
Red Chilli Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Salt - 1/4 tsp
Milk Powder - 1 tbsp
Corn Flour - 2 tbsp
Oil  for shallow fry

Mix all above roll into kofta shapes and shallow fry and drain them.

What you need for masala:
Onion - 1 big size (roughly chopped)
Cashew Nuts - 1 tbsp (chopped)
Garlic - 2 cloves n Ginger - 1 tsp
Clove - 2 nos n Cinnamon - 1 inch stick
Oil - 1/2 tsp

Roast above all for 2 mins and blend into smooth paste.

What you need for gravy:
Tomato Puree - 3 nos
Red chilli Powder - 1 tsp
Garam masala Powder - 1/4 tsp
Turmeric Powder pinch
Kasoori Methi - 1 tsp (crushed)
Milk or Heavy Cream - 1/2 cup
Salt as reqd
Coriander n Ginger slices for garnish
Oil - 1 tbsp

How to make:
Heat oil in a pan add onion mixture fry well and add tomato puree cook till oil seperates.

Add chilli powder, turmeric powder, garam masala n salt mix well and allow to cook.

Now add 1/2 cup water bring to boil add Kasoori methi and simmer now add milk mix well simmer and add coriander and serve hot with Pulkas or any Indian bread.