Malai Kofta Curry

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

Stuffed paneer and khoya dumplings in a rich white sauce

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 (

Asia
India
Main course
Vegetarian

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