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Malai kofta Curry Recipe Step by Step- Malai Kofta Restaurant Style – Aloo Malai Shahi Kofta curry

Malai kofta curry recipe – Malai Kofta Restaurant Style – Aloo Malai Shahi Kofta curry

Aloo Malai shahi kofta is a dish rich in taste and appearance. Malai kofta curry can be served at any party, special occasions or any festivities. This Malai kofta curry made in restaurant style taste much better than that brought from the market. Made of potatoes, wheat flour, mayonnaise, green coriander and various spices for flavor this dish adds extra taste to your meal.

Aloo Malai kofta curry can be enjoyed with roti, naan or pulao as desired. Here is a detailed recipe for making Aloo malai kofta curry at your home with step-by-step picture. Try it out and have joyous moment with family and dear ones. Enjoy!

Direction

Getting ready:

Start with peeling boiled potatoes. Take potatoes with more starch as it brings binding in the potatoes. Avoid using new potatoes for the koftas as they can splatter while frying.

Aloo malai shahi kofta curry

Grind 4 (200 grams) tomatoes and 2 green chilies to make a fine paste for making the gravy.Aloo malai shahi kofta curry Making:

Now grate all the potatoes in a big mixing bowl. Start with adding 1 tsp salt or to taste, ½ tsp ginger paste, 2 green chilies finely chopped, 1 tsp coriander powder, ½ tsp red chilly powder, ½ tsp mongo powder, 2 to 3 tbsp green coriander and mix all the ingredients really well to prepare dough.

Aloo malai shahi kofta curry

Then prepare slurry with refined flour. For this, take from 2 to 3 tbsp refined flour in a bowl and add some water to it. Stir to dissolve lumps and then add more water to make a batter with thin consistency. Make sure the batter has pouring consistency but not too thin.Aloo malai shahi kofta curry
Start making the koftas. Make a small lump from the prepared mixture and give a shape like a bowl. Now stuff it with some mayonnaise.

Spread some more potato on the top to cover it nicely and close gently. Roll it back again and make sure you seal the mayonnaise really well with the potatoes. So roll it very gently and flatten it gently.Aloo malai shahi kofta curry

Now dip this dough ball in the refined flour batter and then dust with bread crumbs. Press it very gently with your hands so that bread crumbs are set nicely and place this on a separate plate. Likewise, prepare all the koftas.Aloo malai shahi kofta curry

Heat enough oil in a wok to deep fry the koftas. To check, bring your hand over the wok, if you feel the heat that means the oil is sufficiently hot. Let’s start frying the koftas. So, place one kofta at a time to check whether the koftas don’t splatter while frying.Aloo malai shahi kofta curry

Fry the koftas until they turn golden brown in color. The kofta has turned golden brown in color from all sides, take it off from oil and likewise fry the rest of the cutlets as well. After frying the koftas let us prepare the gravy.Aloo malai shahi kofta curry

For this add 2 tbsp oil in the wok and let it heat sufficiently. Then splatter ½ tsp cumin seeds first. Keep the flame low, so that spices don’t burn. Also add 1 pinch asafoetida, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp ginger paste and sauté the masala for a while.Aloo malai shahi kofta curry

Add tomato-green chilly paste to the masala as well, followed by ¼ tsp red chilly powder and if you prefer eating spicier then increase the quantity of red chilly powder. Now sauté the masala until oil starts separating from it. Also add 1 tbsp dry fenugreek leaves to the masala and sauté well.Aloo malai shahi kofta curry

When the oil starts leaving the edges of the masala, add ½ cup of cream. Stir the masala constantly after adding cream, until it starts simmering. Masala has started simmering; now add some water into it. You can keep the consistency of gravy thick or thin as per your preference. But of making gravy for koftas, keep it little thin in consistency as koftas will soak the gravy.Aloo malai shahi kofta curry

Add 1 cup of water to the gravy and cook while stirring constantly until it starts simmering again else it can coagulate. Add ¾ tsp salt, ¼ tsp garam masala and some green coriander into the gravy. Cover the gravy and cook for 4 minutes on low flame. 5 minutes are over, gravy is ready, turn off the flame and serve the koftas.Aloo malai shahi kofta curryServing:

The koftas are quite soft from inside, so don’t add them to piping hot gravy, instead serve them in a platter and then pour gravy from the top. So, place the koftas first in the plate and now pour gravy over the koftas. Garnish with some green coriander.Aloo malai shahi kofta curry

Mouth drooling potato malai kofta curry is ready and making it really simple. Serve this tantalizing potato malai kofta curry with chapatti, parantha, naan or rice

Suggestions:

  • We are making gravy with tomato and cream. You can make gravy with many other ingredients as per your preference like with tomato-gram flour, dry fruits some cashews, melon seeds or coconut for the gravy. Gravy can be prepared with mawa/Khoya or curd as well.
  • While stuffing the koftas, make sure you seal the mayonnaise or cream really well.
  • Make sure that the oil is sufficiently heated for frying the koftas.

Malai kofta Curry Recipe Step by Step- Malai Kofta Restaurant Style - Aloo Malai Shahi Kofta curryaloo malai shahi kofta curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 6 (400 grams) (boiled)
  • Plain flour – 2 to 3 tbsp
  • Mayonnaise – ½ cup
  • Green coriander – 2 to 3 tsp (finely chopped)
  • Green chili – 2 (finely chopped)
  • Red chilly powder – ½ tsp
  • Ginger paste – ½ tsp
  • Coriander powder – 1 tsp
  • Mango powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Bread crumbs – 2
  • Oil – for frying
  • Tomato – 4
  • Green chili – 2
  • Cream – ½ cup
  • Oil – 2 to 3 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 tsp
  • Dry fenugreek leaves – 1 tsp
  • Salt – ¾ tsp
  • Garam masala – ¼ tsp
  • Ginger paste – 1 tsp
Instructions
  1. Start with peeling boiled potatoes. Take potatoes with more starch as it brings binding in the potatoes. Avoid using new potatoes for the koftas as they can splatter while frying. Grind 4 (200 grams) tomatoes and 2 green chilies to make a fine paste for making the gravy.
  2. Now grate all the potatoes in a big mixing bowl. Start with adding 1 tsp salt or to taste, ½ tsp ginger paste, 2 green chilies finely chopped, 1 tsp coriander powder, ½ tsp red chilly powder, ½ tsp mongo powder, 2 to 3 tbsp green coriander and mix all the ingredients really well to prepare dough.
  3. Then prepare slurry with refined flour. For this, take from 2 to 3 tbsp refined flour in a bowl and add some water to it. Stir to dissolve lumps and then add more water to make a batter with thin consistency. Make sure the batter has pouring consistency but not too thin.
  4. Start making the koftas. Make a small lump from the prepared mixture and give a shape like a bowl. Now stuff it with some mayonnaise.
  5. Spread some more potato on the top to cover it nicely and close gently. Roll it back again and make sure you seal the mayonnaise really well with the potatoes. So roll it very gently and flatten it gently. Now dip this dough ball in the refined flour batter and then dust with bread crumbs. Press it very gently with your hands so that bread crumbs are set nicely and place this on a separate plate. Likewise, prepare all the koftas.
  6. Heat enough oil in a wok to deep fry the koftas. To check, bring your hand over the wok, if you feel the heat that means the oil is sufficiently hot. Let’s start frying the koftas. So, place one kofta at a time to check whether the koftas don’t splatter while frying.
  7. Fry the koftas until they turn golden brown in color. The kofta has turned golden brown in color from all sides, take it off from oil and likewise fry the rest of the cutlets as well. After frying the koftas let us prepare the gravy. For this add 2 tbsp oil in the wok and let it heat sufficiently. Then splatter ½ tsp cumin seeds first. Keep the flame low, so that spices don’t burn. Also add 1 pinch asafoetida, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp ginger paste and sauté the masala for a while.
  8. Add tomato-green chilly paste to the masala as well, followed by ¼ tsp red chilly powder and if you prefer eating spicier then increase the quantity of red chilly powder. Now sauté the masala until oil starts separating from it. Also add 1 tbsp dry fenugreek leaves to the masala and sauté well.
  9. When the oil starts leaving the edges of the masala, add ½ cup of cream. Stir the masala constantly after adding cream, until it starts simmering. Masala has started simmering; now add some water into it. You can keep the consistency of gravy thick or thin as per your preference. But of making gravy for koftas, keep it little thin in consistency as koftas will soak the gravy.
  10. Add 1 cup of water to the gravy and cook while stirring constantly until it starts simmering again else it can coagulate. Add ¾ tsp salt, ¼ tsp garam masala and some green coriander into the gravy. Cover the gravy and cook for 4 minutes on low flame. 5 minutes are over, gravy is ready, turn off the flame and serve the koftas.
  11. The koftas are quite soft from inside, so don’t add them to piping hot gravy, instead serve them in a platter and then pour gravy from the top. So, place the koftas first in the plate and now pour gravy over the koftas. Garnish with some green coriander. Mouth drooling potato malai kofta curry is ready and making it really simple. Serve this tantalizing potato malai kofta curry with chapatti, parantha, naan or rice