No Onion No Garlic Malai Kofta Curry Recipe

No Onion No Garlic Malai Kofta Curry is a gravy which has Koftas made from Paneer and Potato and then cooked in tomato cashew gravy. Make this delicious recipe for your next weekend dinner and serve with pudina paratha.

Vanitha
No Onion No Garlic Malai Kofta Curry Recipe
1430 ratings.

No Onion No Garlic Malai Kofta Curry is a gravy which has Koftas made from Paneer and Potato and then cooked in tomato cashew gravy. These are easy to make and tastes delicious. You can also make koftas from other vegetables and cook along with this gravy base. It is a perfect dish to serve along with Parathas, Naans and Rotis.

Serve No Onion No Garlic Malai Kofta Curry along with Burani Raita and Tawa Paratha for a weekday meal.

If you like this recipe, you can also try other Kofta recipes such as

  1. Broccoli Malai Kofta Recipe
  2. Vegetable Malai Kofta Curry Recipe
  3. Bengali Style Kanch Kolar Kofta Curry Recipe

Course: Lunch
Diet: Vegetarian
Prep in

20 M

Cooks in

15 M

Total in

35 M

Makes:

4 Servings

Ingredients

    For the malai koftas
  • 200 grams Paneer (Homemade Cottage Cheese) , grated (1 cup); keep some aside for garnishing the malai kofta curry at the end
  • 2 Potatoes (Aloo) , boiled and peeled (about 1 cup)
  • 1 teaspoon Garam masala powder
  • 1/2 teaspoon Methi Leaves (Fenugreek Leaves) , dry and crushed
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 2 tablespoon Corn flour
  • Raisins , Few black or golden brown (optional)
  • Cooking oil , for deep frying
  • For the gravy:
  • 4 Tomatoes , chopped roughly
  • 1/4 cup Cashew nuts
  • 2 Green Chillies
  • 3 Cloves (Laung)
  • 1 inch Ginger , chopped
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 tablespoon Cooking oil , plus 1 tablespoon ghee/clarified butter
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 1 teaspoon Red chilli powder
  • 2 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Cumin powder (Jeera)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 Bay leaf (tej patta)
  • 2 tablespoons Homemade tomato puree
  • 1 teaspoon Garam masala powder
  • 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • Salt , to taste
  • Topping and garnishing:
  • 1 teaspoon Ghee
  • Coriander (Dhania) Leaves , finely chopped
  • Kasuri Methi (Dried Fenugreek Leaves) , crushed

How to make No Onion No Garlic Malai Kofta Curry Recipe

  1. To begin making the No Onion No Garlic Malai Kofta Curry recipe, In a large bowl, add the kofta ingredients, except the raisins.

  2. Mix well to form a soft dough which holds together. You can add additional cornflour if you feel the need.

  3. Make small golf ball sized round balls, flatten a little bit, place a raisin or two in the middle and form round small balls. Continue with the rest of the dough.

  4. Heat oil in a deep pan for frying and once the oil is hot, gently slide the kofta balls into the hot oil and fry on medium-high heat, until crisp and golden brown. Try not to over crowd the pan or the koftas could break. Transfer koftas to paper-lined plate to blot the excess oil.

  5. Keep the ready malai koftas aside.

  6. The next step is to make the gravy. Boil tomatoes, cashew nuts, ginger, green chillies, cinnamon and cloves in a deep saucepan in just enough water for about 5 minutes. Set aside to cool.

  7. Once  the tomato mixture cools, blend to a fine puree and keep aside.

  8. Heat oil and ghee in a deep saucepan/kadai and once the oil is hot, add cumin seeds, cardamom, hing and bay leaf. Saute until aromatic; a few seconds.

  9. Add coriander powder, cumin powder, red chilli powder and turmeric powder and fry again for a few more seconds.

  10. Once the spices are slightly sautéed and aromatic, pour in the blended tomato-cashew puree along with 2 to 3 tablespoons of canned tomato puree (for color and thickness) and mix well.

  11. Add salt to taste along with a pinch of sugar (to balance the acidity of the tomatoes) and mix again.

  12. Stir in water (rinse the jar in which the tomatoes were blended for additional water) and adjust the consistency to your liking. Bring to a boil, reduce heat and simmer for about 5 to 7 minutes.

  13. Adjust seasonings and water accordingly. Once the gravy is ready, top with 1 teaspoon of ghee (optional, but gives a nice gloss and taste to the gravy), garam masala powder and chopped cilantro or crushed kasuri methi; give it a good stir and remove from heat.

  14. The next step is to assemble the curry. Just before serving, transfer required amount of gravy to a serving dish.

  15. Place the koftas (only the required amount you will need) in the gravy, and serve hot with an additional garnish of grated paneer and cilantro.

  16. Add malai koftas only before serving; kept in the gravy for too long, they will become soggy and mushy.

  17. Serve No Onion No Garlic Malai Kofta Curry along with Burani Raita and Tawa Paratha for a weekday meal.

You can stir in a tablespoon or more of fresh cream to make the gravy creamier.

Substitute almonds instead of cashew for a different flavor and texture or a mixture of both.

Vary spices in the gravy for different flavors in the curry.

If you like onions and garlic in your curry, feel free to add onions and garlic in the puree.

Vanitha

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Last Modified On Friday, 22 February 2019 12:06
     
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