Prepare to embark on a mouthwatering adventure through the rich and aromatic world of Indian cuisine with this irresistible Malai Vegetarian Kofta Curry! Imagine golden, crispy kofta balls delicately nestled in a luxuriously creamy tomato gravy that promises to transport your senses straight to the vibrant streets of India. Whether you're a vegetarian food lover or simply craving an extraordinary dining experience, this recipe will revolutionize your home cooking and leave your family and friends begging for more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup grated paneer
- 1/2 cup boiled and mashed potatoes
- 1/4 cup finely chopped onions
- 1/4 cup chopped coriander leaves
- 1 tsp garam masala
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying
- 2 cups tomato puree
- 1/2 cup heavy cream
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
Instructions
- In a large mixing bowl, combine grated paneer, mashed potatoes, finely chopped onions, and chopped coriander leaves. Mix thoroughly.
- Add garam masala, red chili powder, and salt to the mixture. Knead the ingredients together until they form a smooth, cohesive dough.
- Divide the mixture into small, equal-sized portions and roll them into round kofta balls. Ensure they are compact and smooth without any cracks.
- Heat oil in a deep frying pan over medium-high heat. Carefully slide the kofta balls into the hot oil and fry until they turn golden brown and crispy.
- Remove the fried koftas using a slotted spoon and drain excess oil on absorbent paper towels. Set aside.
- In a separate cooking pan, heat some oil and add cumin seeds. Allow them to splutter and release their aromatic flavor.
- Pour in the tomato puree and add turmeric powder, coriander powder, and salt. Cook the mixture on medium heat for 5-7 minutes.
- Reduce the heat and slowly stir in the heavy cream, creating a rich and smooth gravy. Simmer for an additional 3-4 minutes.
- Gently place the fried koftas into the prepared gravy just before serving to prevent them from becoming soggy.
- Garnish with fresh chopped coriander leaves and serve hot with steamed rice or naan bread.
Tips
- Ensure your paneer and potatoes are well-mashed and free of lumps for smooth, perfectly-shaped kofta balls.
- When forming kofta balls, wet your hands slightly to prevent the mixture from sticking and to create uniform shapes.
- Maintain a consistent medium-high oil temperature when frying to achieve a crispy, golden exterior without burning.
- For extra richness, you can add a pinch of cashew powder to the kofta mixture.
- Let the koftas sit in the gravy for just a few minutes before serving to maintain their crispy texture.
- Fresh ingredients are key - use fresh paneer and ripe tomatoes for the best flavor profile.
- If the gravy seems too thick, you can thin it with a little warm water or additional cream.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
