How to make classic Malai Kofta Curry for lunch at home

Malai Kofta Curry is a rich and flavourful curry best enjoyed with roti or jeera rice. Filled with the goodness of roasted cashews and raisins, it gives a subtle sweet aftertaste that makes you crave more. And the topping of cream makes it totally delectable. Scroll down to read the detailed recipe.

3 medium boiled potatoes, 1/2 cup paneer, 2 tbsp cornflour, 2 tbsp cashew nuts, 1 tbsp raisins, 1 green chilli, salt to taste, oil for deep frying, 2 tbsp oil or ghee, 1 tbsp butter, 2 onions, 1/2 cup tomato puree, 10–12 cashew nuts, 1 tsp ginger-garlic paste, ½ tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp garam masala, ½ cup fresh cream, salt to taste, water as needed, 2 tbsp fresh cream, and 2 tbsp coriander leaves

To begin with, mix mashed potatoes, grated paneer, cornflour, green chilli, and salt in a deep mixing bowl.

Take a portion, stuff with chopped cashews and raisins, and shape into smooth balls.

Heat oil in a kadhai and deep-fry the koftas on medium heat until crisp and golden. Set them aside.

Now, heat oil and butter in the same kadhai.

Add onions and sauté till golden. Also, add ginger-garlic paste and cook till fragrant.

Next, add in tomato puree and cook until oil separates. Add turmeric, red chilli powder, coriander powder, and salt.

Add in the cashew paste and cook for 2–3 minutes. Add water to adjust consistency and simmer for 5 minutes.

Lastly, add the koftas, and garnish with cream and coriander leaves. Serve hot with roti or jeera rice.