A very rich and delicious curry called malai kofta curry made with fried paneer and potato balls aka kofta and a tomato-onion cashew curry which taste amazing with naan or kulcha.

Malai Kofta curry is a popular Punjabi dish served in the restaurants and hotels along with naan and or kulcha bread. I have had made it many times at home but never got a chance to post it up on the blog.

Every time I would make malai kofta either it was for a party get together or I would make it in the night. So I could never be attempted or get time to take pictures of the recipe ever. But this time when I cooked it I made sure to make it in morning and kept some to take pictures.

I served this rich and tasty curry with homemade kulcha and we all had a nice and filling weekend brunch. My girls loved eating the kofta as such without curry as a snack and had a great indulgence.

Some more Punjabi kofta curry recipes to try:

Yam Kofta Curry

Lauki Kofta Curry

Kela ke Kofte

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Malai Kofta Curry

Sapana Behl

A very rich and delicious curry called malai kofta curry made with fried paneer and potato balls aka kofta and a tomato onion cashew curry which taste amazing with naan or kulcha.

5 from 4 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Lunch, Side Dish

Cuisine Indian, North Indian

Servings People

Ingredients

For Kofta

1 cup paneer
3 medium potatoes, boiled
3 tablespoon cornstarch
2 green chillies, chopped
1 teaspoon cumin powder
1 teaspoon garam masala
salt to taste
1/2 teaspoon amchoor powder
1/2 teaspoon red chilli powder
2 tablespoon cashew nuts, chopped
2 tablespoon raisins
2 tablespoon coriander leaves, chopped
oil for frying

For Curry

3 tomatoes, chopped
2 onions, chopped
1" ginger piece
3-4 garlic cloves
2 green chilli
2 tablespoon cashew nuts
1 cinnamon stick
3-4 cloves
2-3 green cardamom
1 tablespoon butter
2 tablespoon milk cream
salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 tespoon garam masala
1 teaspoon kasuri methi
2 cups water

Instructions

For Kofta

In a mixing bowl add all the ingredients for kofta except oil. Mix well until everything combines.
Make small round balls from the mixture and keep in the refrigerator for 10 minutes.
Heat oil in a sauce pan and deep fry the kofta balls until golden and crispy from both sides.
Drain on paper towel and set aside.

For Curry

Heat butter in a pan and add cloves, cardamom, and cinnamon stick. Saute for a minute.
Stir in ginger, garlic, onions, cashew nuts, green chili and tomatoes and cook until tomatoes are soft.
Remove from heat, cool and blend to form a puree.
Into the same pan add the blended puree, salt, chili powder, turmeric powder and coriander powder.
Cook until oil comes out from sides of the pan. Add a cup of water and let it boil for 5 minutes.
Remove from heat, add dried methi, cream and garam masala and kofta balls.
Serve with kulcha or naan.