malai kofta curry Full Recipe | Rainbow milk with Sanjeev Kapoor

MALAI KOFTA CURRY

Ingredients

¾ cup grated cottage cheese (paneer)
½ cup khoya
Salt to taste
A pinch of green cardamom powder
¼ tsp white pepper powder
1-2 green chillies, finely chopped
1 tbsp corn flour
Raisins as required
Oil for deep frying
Curry
2 tsps oil
1¼ cups boiled onion puree
1 tsp garlic paste
½ tsp ginger paste
2 tbsps cashew nut paste
Salt to taste
¼ tsp turmeric powder
½ tsp red chilli powder
2 tbsps yogurt
White pepper powder to taste
A large pinch of green cardamom powder
⅓ cup Rainbow Evaporated Milk
Red capsicum strips for garnish
Fresh coriander sprig for garnish

Method

1. To make malai kofta, take cottage cheese in a large bowl, add khoya, salt, green cardamom powder, white pepper powder, green chillies and cornflour and mix well.
2. Divide the mixture into small equal portions, stuff each portion with a raisin and shape into a ball or kofta.
3. Heat sufficient oil in a kadai, drop in the kofta sand deep fry on medium heat till golden brown and crisp. Drain on absorbent paper.
4. Meanwhile to make curry, heat oilin a non-stick pan, add onion puree, mix well and sauté for 2-3 minutes. Add garlic paste and ginger paste and mix well. Sauté for 2-3 minutes.
5. Add cashew nut paste and mix well. Sauté for 1-2 minutes. Add salt, turmeric powder and red chilli powder, mix well and sauté for 4-5 minutes.
6. Add yogurt and mix well. Add white pepper powder and a large pinch of green cardamom powder, mix well.
7. Add 3-4 tbsps water and mix well, cook for 2-3 minutes.
8. Add Rainbow Evaporated Milk and mix well. Take it off the heat.
9. For serving, arrange the koftas on a serving plate, drizzle the prepared curry on top and garnish with capsicum strips and coriander sprig.

Preparation time: 15-20 minutes