Jun 11, 2012

Malai Kofta Curry - With Ricotta Cheese!!!

Hi guys!!!

Malai Kofta curry is a not-so-spicy curry that goes well with rotis and pulao. Generally this dish is prepared with soft paneer. Homemade paneer is ideal. But I am not that patient in preparing paneer at home. And the idea of using huge quantities of milk to end up with so little paneer just breaks my heart. I usually prepare my paneer dishes with store-bought paneer which is good. But it is not soft enough to prepare the malai koftas. So I decided to use the closest substitute - Ricotta Cheese!!!

I was not sure if this delicate cheese was going to hold its shape when frying the koftas but they just turned out amazing. We had this with Garlic Butter Naan and the combination was simply great :-) Now for the koftas, you can add in some boiled veggies to have something to bite-in or just prepare it without veggies like I did and it will still taste wonderful!!

Now lets see the recipe.


For koftas:
Makes 6 koftas

Ricotta cheese - 250 gms
Green chillies - 2
Ginger & garlic paste - 1 tsp
Garam masala - 1 tsp
Cashews - 10 (broken)
Boiled veggies - 1/3 cup (optional)
Salt - as per taste
All-purpose flour / Maida - to roll the koftas before frying.
Oil - for frying the koftas.

For curry:

Onion - 2
Tomatoes - 2
Ginger - 1/2"
Garlic - 3 cloves
Chilli powder - 1/2 tsp
Garam masala - 1 tsp
Milk - 1/2 cup
Fresh cream - 1/4 cup (optional)
Salt - as per taste
Cumin seeds - 1 tsp
Oil - 2 tbsp


1. Take the Maida in a small plate and keep it handy. Mix all the ingredients except oil under "for koftas" and divide them into 6 balls. The koftas will be absolutely sticky at this time.
2. Heat the oil in a deep pan on medium heat. When the oil is ready, just the roll the koftas well in the maida and carefully drop them in the hot oil one by one. Fry them till golden brown and place them on paper towels to drain excess oil.
3. Grind the chopped onions. tomatoes, ginger and garlic into a paste. Now heat the oil in a kadai and add the cumin seeds and let it sizzle.
4. Now add the ground paste and cook for a few minutes till the raw smell of ginger leaves. Now add the masala powders, salt, milk and enough water to achieve the consistency of the curry. Let this cook for about 10 minutes. If using cream this is when you add it.
5. Slowly add the koftas in the curry one after the other. Remove the koftas after about a minute 'coz these cheese balls drink up the entire curry.
6. Transfer the curry to the serving bowl and add the soaked koftas finally before serving.

Serve hot with naan, roti or pulao!!!


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