I love Kofta curries. The soft melt in mouth koftas are best paired with ghee rice or ghee roti. Unlike plain koftas malai Kofta has texture just like cream they don’t turn hard in gravy. Hope you all like this recipe.
250 gms fresh cottage cheese crumbled
250 gms potatoes boiled and mashed
1/4 tsp pepper powder
3 tbsp corn flour plus more for coating.
Salt according to taste.
Oil for deep frying.
For Korma Gravy
4 medium sized tomatoes
3 cloves of garlic
10 cashewnut soaked in warm water.
2 tbsp melon seeds soaked in warm water.
1/2 cup fresh beaten curd
1/2 cup fresh cream
2 tbsp tomato puree
1 tsp sugar
Few whole spices like bay leaf, star anise, cloves and cardamom
2 tsp kashmiri chili powder
1 1/2 tsp coriander powder
1 tsp garam masala.
1/4 tsp turmeric powder
1/4 pinch of asafoetida
1/4 tsp cumin powder
1 tsp kasturi methi (dry fenugreek
2 tsp finely chopped coriander leaves.
3 tbsp oil
Salt as per taste
Few cashews for garnishing.
First we will make koftas.
Mix mashed potatoes and cottage cheese till properly.
Add salt, pepper powder, cornflour and form a soft dough.
Now give desired shape to koftas and roll them in cornflour and deep fry them till golden brown.
Keep them aside in a kitchen towel.
For gravy grind together onion, garlic tomatoes, soa ked cashew and melon seeds into fine paste.
Heat oil in a heavy bottomed skillet in whole spices ,the paste and tomatoe puree.
Saute it till oil floats in surface.
Add all spice powders and sugar and mix well and saute till raw smell goes off.
Add curd and mix well.
Next add in 1/2 of the cream and again saute till oil flats in surface.
Add in dry fenugreek leaves and kmix well.
Check seasoning and salt.
Add fresh coriander leaves and switch off the gas.
For serving first add some gravy in a bowl then the koftas and again pour some more gravy in top.
Garnish with some cream, cashews and dry fenugreek leaves.
Serve hot with rice or roti’s.