Baked Malai Kofta Curry

Prep Time: 10min
Bake Time: 20min
Cook Time: 20min
Total Time: 50min
Yield: 3-4 Servings

Ingredients

For Baked Koftas

1 Cup Cottage Cheese/Paneer, grated
1 Cup Boiled Potatoes, mashed
1 Tblspn Cornflour/Cornstarch
Salt to Taste
1 Tspn Red Chilli Powder
1/2 Tspn Garam Masala Powder
1/2 Tspn Coriander(Dhania) Powder
1/8 Tspn Cumin(Jeera) Powder
1/4 Tspn Gingergarlic Paste
1 Tblspn Cashew Nuts, broken
Oil for Brushing

For Baked Malai Kofta Curry

2 Medium Sized Onions, thinly sliced
3 Medium Sized Tomatoes, chopped
1 Tspn Red Chilli Powder
1/4 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Gingergarlic Paste
1/4 Tspn Garam Masala Powder
1/2 Tspn Coriander(Dhania) Powder
2 Tblspn Cilantro Leaves(Kothmir)
1 Tblspn Mint Leaves (Pudina)
1/2 Tspn Kasuri Methi
3 Tblspn Fresh Cream or 10 Cashews(soaked in 1/4 cup warm milk for 20 minutes)
2 Tblspn Butter/Oil
1/2 Cup Water or add as required

Directions

• In a mixing bowl add all the ingredients except oil & mix everything well.

• Divide the mixture into 8-10 equal portions & make oval shape balls. 
• Preheat the oven to 400F(204C) & line a baking tray with aluminium foil coated with cooking spray.
• Arrange the oval shape balls on a baking tray & brush with some oil on top of each ball.

• Bake for 15-20 minutes or until golden brown on both sides, turning once half way. Carefully remove the tray from oven & transfer them to a plate. Keep aside.

For Baked Malai Kofta Curry

• Heat 1 tablespoon butter in a pan on a medium flame, add chopped onion & fry until it turns translucent. 

• Add gingergarlic paste & saute for another minute. Now add red chilli powder, salt, turmeric powder, coriander powder, garam masala powder & saute for a minute.
• Now add chopped tomatoes, cilantro leaves, mint leaves & saute till it turns soft & mushy. 

• Turn off the flame & let it cool at room temperature.
• Transfer the onion tomato mixture into a mixie jar & grind into a smooth paste. 
• Heat remaining butter in the same pan on medium flame, add onion tomato puree, half cup water & bring it to a boil or cook until desired consistency of the gravy. Stir occasionally in between.

• Now add kasuri methi, fresh cream or cashew paste (grind soaked cashews with milk into a smooth paste) & mix well. 

• Cook for 2-3 minutes & turn off the flame. Now add baked koftas & pour little gravy on them.
• Serve with tandoori roti or lachcha paratha or garlic butter naan.