Malai Kofta Curry
Even the biggest meat fans love malai vegetarian kofta curry!
This Malai kofta curry is one of the most popular recipes from my cookbook “The Curry Guy Easy’. It is easy! That’s why it’s in the book.
I have made Malai kofta curry with many different vegetables but this version works really well. The malai sauce is delicious and mild. You could of course through some more chillies in if you prefer your curries spicier.
Even the biggest meat fans love Malai kofta curry. I promise you… you won’t miss the meat in this one. The veggie koftas are deliciously filling.
This is the perfect curry for young and old. It is very authentic and definitely worth a try for vegetarians and those, who like me, just want to cut back on their meat intake without feeling like I’m missing out on something.
If you like this recipe try these others:
- 250g potato - 80% cooked (boiled) and then grated
- 200g grated paneer cheese
- 1 tablespoon plain flour
- 1 tablespoon rice flour
- 1 teaspoon turmeric
- 2 teaspoons chilli powder
- 4 tablespoons chopped coriander
- 1 large handful baby spinach leaves - washed and chopped
- 1/2 teaspoon salt
- 4 tablespoons rapeseed or vegetable oil
- 1 tablespoons cumin powder
- 1 tablespoons ground coriander powder
- 10 almonds
- 10 cashews
- Two onions – finely chopped
- 2 green chillies - finely chopped
- 2 tablespoons garlic and ginger paste
- 1 x 400ml tin of tomatoes
- 200ml single cream
- Salt to taste
- garam masala
- Start by making your koftas. Squeeze as much moisture as possible from the grated potatoes and mix with the rice and plain flour. Let stand for about five minutes.
- Now mix the grated potato with the grated paneer, 1/2 teaspoon turmeric, one teaspoon chilli powder, the chopped spinach and coriander. To this add the salt.
- Form into koftas slightly larger than golf balls and set aside while you make your sauce.
- Heat the oil over medium high heat in a large saucepan.
- When visibly hot, stir in the remaining turmeric, chilli powder, cumin, coriander powder, almonds and cashews.
- Temper this all in the oil for about 30 seconds and then add the chopped onions. Fry for about five minutes until soft and translucent.
- Add the green chillies and garlic and ginger paste and fry for a further minute followed by the chopped tomatoes.
- Simmer for about five minutes and then blend to a smooth sauce using a handheld or countertop blender.
- Return this to the pan and add about 400ml water and simmer down for about 15 minutes. Stir in the cream and continue to simmer until you are happy with the consistency.
- Season with salt to taste and sprinkle with the garam masala and keep warm.
- Heat oil for deep frying. You need enough oil in your pan to just cover the koftas.
- The oil is hot enough for frying when a small piece broken off of one of the koftas sizzles and rises to the top immediately when thrown into the oil.
- Carefully place your koftas in the oil and fry until crispy brown on the exterior. About five minutes should do the trick.
- Place the koftas in a heated serving dish or individual bowls and cover with some of the sauce.