For this month’s South Vs North Challenge, started by Divya, Nupur of Northern team challenged the Southern team with a delicious and rich gravy. Malayi Kofta curry is a rich creamy gravy served along with soft paneer koftas. This is a restaurant style gravy which goes very well with tandoori roti, naan and other flat breads. The paneer koftas are actually deep fried, but it is completely your choice. You can either deep fry them or shallow fry or bake or cook them in paniyaram pans. However you cook the koftas, the final gravy turns out delicious. I recently purchased a grill plate for making rotis. To go with the gravy I made some rotis made on the grill plate. The combination was quite fantastic.
Recipe Source: Nupur
For The Kofta:
Red Chilly Powder-1/2 tsp
Garam Masala-1/4 tsp
Milk Powder-1 tsp
Corn Flour-1 tsp
For The Gravy:
Mace- a small piece
Ginger Garlic Paste-3 tbs
Tomato Puree-2 cups
Red Chilly Powder-1 tsp
Garam Masala Powder-1 / 2 tsp
Cashew Paste-1/4 cup
Fresh Cream-3/4 cup
Kasuri Methi-1 tsp
Grated Paneer-2 tsp
For The Koftas:
1. Boil, peel and mash potatoes.
2. Add it along with the other ingredients to make a soft dough.
3. Divide into 8 – 10 equal portions and shape into koftas.
4. Heat oil in a pan and fry the koftas until golden on both the sides.
5. Drain and transfer to a plate.
For The Gravy:
1. Heat oil and add the spices.
2. Add onion and saute until brown.
3. Add the ginger garlic paste and saute until it leaves oil.
4. Add the tomato puree, salt, red chilly powder and garam masal.
5. Cook on medium flame until it becomes thick.
6. Now add 2 cups of water and cashew paste.
7. Cook on medium flame for 4-5 minutes or until it reaches the preferred consistency.
8. Simmer and add the cream in a steady stream stirring it continuously until incorporated. This will prevent curdling of the cream. Add kasuri methi.
9. Let it boil for 2 minutes. Remove from flame.
Arranging and Serving:
1. On a serving plate, pour the gravy.
2. Arrange the koftas.
3. Garnish with cream, grated paneer and coriander leaves.
4. Serve it hot with a flat bread of your choice.
Take all the ingredients in a bowl.
Mix to form a soft dough.
Form into koftas and shallow fry until golden.
Transfer to a plate.
Heat oil, add spices, onion and ginger garlic paste.
Add tomato puree, spice powders and salt and cook until thick.
Add cashew paste.
Finally add kasuri methi.
Arrange on a serving plate and serve with hot rotis…