Indian · lunch

Mughlai Malai Kofta Curry

Name: Mughlai Malai Kofta Curry
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 teaspoon Red chilli powder; 2 Thai Green chillies, finely chopped; 1 teaspoon Coriander powder; 1/4 cup Cornflour/ corn starch; 1/4 cup Fresh Cilantro, finely chopped; 1 teaspoon Garam Masala; 1 Tbsp, Garlic Paste; 1 Tbsp, Ginger paste; 1/4 cup Golden Raisins + Chopped Cashew; 2 Green Chillies, finely chopped; 1/2 cup Fresh Cream / Half & Half; 1 teaspoon .Cmin powder; 2 % Milk, as needed; 3 mediums Onions,; 1/4 cup Paneer, grated (cottage cheese); 1/2 cup Paneer (cottage cheese), grated; 1/2 cup Carrot & Peas, partially boiled & squeezed to remove excess; 5 mediums Potatoes, boiled-peeled-grated; Salt to taste; 1 cup Tomato puree; 1/4 teaspoon Turmeric powder; 1 teaspoon Shah Jeera (cumin seeds)

“Mughlai Malai Kofta Curry might be a good recipe to expand your main course recipe box. One serving contains 441 calories, 15g of protein, and 6g of fat. For $1.95 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. Only a few people really liked this Indian dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 1 person were impressed by this recipe. If you have chillies, thai chillies, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing. Try malai kofta , how to make malai kofta, malai kofta , how to make malai kofta, and Homemade Naan with Malai Kofta for similar recipes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chilli powder½ tsp
Thai chilliesfinely chopped2
Coriander powder1 tsp
Cornflour/ corn starch¼ cup
Cilantrofinely chopped¼ cup
Garam masala1 tsp
Garlic pasteGarlic Paste1 tbsp
Ginger pasteGinger paste1 tbsp
Golden raisins¼ cup
Chilliesfinely chopped2
Cream / half & half½ cup
Cmin powder1 tsp
% milk2
Onions3 medium
Paneercottage cheese, grated¼ cup
Paneercottage cheese, grated½ cup
Carrot & peaspartially boiled & squeezed to remove excess½ cup
Potatoesboiled-peeled-grated5 medium
Salt4 servings
Tomato puree1 cup
Turmeric powder¼ tsp
Shah jeeracumin seeds1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Boil the potatoes, cool, peel and grate them.Grate paneer.Wash all green chillies, deseed and chop them fine.Peel carrots,grate them, add peas and some water, boil them in microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth.Peel onions, cut them into halves and boil with a cup of water for ten minutes.
2
Drain excess water, cool onions and grind them into a smooth paste. Set Aside.In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt.
3
Mix well. Divide into 20-22 equal sized balls. Stuff raisins & cashew into them. Deep fry in hot oil until slightly golden brown.

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