Malai kofta curry. A delicious and creamy curry made of tomatoes, vegetarian dumpling, and cashew nuts.
In a mixing bowl, add mashed potatoes, grated paneer, garam masala, green chillies, coriander leaves, bread crumbs and salt. Shape into small rounds.
Heat oil for deep frying and gently drop the balls into the hot oil. Cook in medium flame until koftas turn golden brown in color. Turn the koftas while frying to ensure even cooking.
Pierce the tomatoes lightly with a fork and then boil it in water until its skin starts to shrink. This may take about 5 to 7 minutes. When tomatoes cool down completely, grind it to a smooth puree and set aside.
Grind onions, garlic, green chillies, red chillies, coriander seeds, cumin seeds, ginger, cloves and cinnamon to a smooth paste.
In another pan, heat oil and add the ground paste. Cook until the raw smell of the paste goes away. Stir occasionally.
Add the tomato puree and cook for another three to four minutes and stir in between.
Simmer the flame and then add milk, cream, kasuri methi and salt. Make sure you simmer the flame if not the curry will curdle. Add chopped coriander leaves and give a quick stir.
Add koftas just 2 minutes before serving. Malai kofta curry is ready! Serve it with pulao, rotis or naan.