Super rich, delicious and easy Restaurant Style Malai Kofta Curry Recipe with Step by Step Pictures. Creamy Malai Kofta recipe - best paired with any Indian flat bread!
Roughly chop onions and microwave them for 3-4 mins by sprinkling some water. Once the onions are pale and cooked, let them cool down. Blend smooth and set it aside.
Grind cashews with some water smooth and set it aside.
In a bowl, add all ingredients for the Kofta and mix well. Make equal sized balls.
Meanwhile, heat the appe pan with few drops of oil. Place the Kofta balls and cook until golden on all sides on a low flame. Sprinkle few drops of oil as required. Keep it aside.
In a pan, heat 1 tablespoon of oil. Add dried bay leaf, cinnamon, clove and cardamom. Once they are puffed up, add onion paste and cook on low flame until oil oozes out from the side. Add ginger garlic paste and cook for 1-2 mins until the raw smell is gone.
Add tomato puree and cook for another 2-3 mins until it all comes together. Add masala powders – red chilli powder, garam masala powder, turmeric powder, sugar and salt. Cook for another 3-4 mins until the raw smell is gone.
Add some water and bring the curry to a boil. Add ground cashew paste and on a low flame cook for 3-4 mins. Add the prepared Kofta balls and sprinkle fresh coriander leaves. Remove from heat.
Serve hot with Paneer Kulchas!
Notes
Instead of cooking the onions in microwave, cook them covered on stove top in a pan. Sprinkle little water.
Ground cashew paste can be replaced with ground almond paste, with same results.
For a richer version, add 1-2 tablespoon of fresh cream to finish the curry.
Instead of shallow frying the Koftas, deep fry them for a rich version.
Nutrition
Nutrition Facts
Malai Kofta Curry
Amount per Serving
Calories
200
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.