Name: Malai Kofta Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: ¾ teaspoon ground green cardamom; 1 teaspoon table salt; ½ teaspoon ground white pepper; ¼ cup (50 ml) heavy cream; ½ cup (125 grams) plain yogurt; 2 tablespoons butter; ½ tablespoon fresh garlic paste; ½ tablespoon fresh ginger paste; ¾ cup boiled onion paste; ࡩ cup (50 grams) grated khoya/mawa (solid unsweetened condensed milk); 1 green chile, stemmed, seeded, and finely chopped; 1 tablespoon cornstarch; ½ teaspoon table salt; 2 tablespoons raisins; 1 quart (800 ml) vegetable oil; ½ cup (70 grams) cashews, soaked in water for 30 minutes; ¼ cup (35 grams) kakdi magaz (dried cucumber seeds), soaked in water for 30 minutes; 2 tablespoons vegetable oil; 4 green cardamom pods; 2 green chiles, stemmed and slit; 1½ cups (100 grams) grated paneer (pressed fresh cheese)

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Everyone should occasionally indulge in this creamy curry. My mother stuffed small portions of frozen malai (the cream skimmed from the top of whole milk) into the center of each kofta. If you want to stuff them, do as my mother did and add a little mashed potato to the mixture.

Ingredients

For the koftas

1½ cups (100 grams) grated paneer (pressed fresh cheese)
ࡩ cup (

Method

Make the koftas: Combine the paneer, khoya, chile, cornstarch, and salt in a bowl. Divide into 8 portions. Stuff raisins into each portion and shape into balls.
Place a nonstick wok over high heat and add 1 quart (800