Mughlai Kofta Curry is one of the rich textured curries you will ever come across. This recipe is nutty, creamy and have perfect blend of all traditional ingredients from Mughlai Cuisine: Paneer, Dry nuts, Khoa/Cream and exotic selection of Spices. It’s simply irresistible to have this royal recipe on your table and miss the bite.
This recipe is bit similar to Malai Kofta recipe in preparation wise but definitely is more rich ingredients wise. My family is a big fan of both but this is something unique, you don’t get commonly served in Indian restaurants The recipe looks lengthy and have long ingredients list but you will find most of the ingredients from your pantry or easy source from any Indian grocery store. Try this tried and tested recipe to recreate the restaurant style magic at home. Click here for more Indian Curries & Daal & Malai Kofta recipe.
Step by Step Instructions with Photos
For Mughlai Kofta
- Finely chop all dry nuts and add 2 Tbsp. of grated paneer, pinch of salt, mix well. Add food color if using, mix well & keep aside. This is for stuffing.
- Pressure cook potatoes, cool, peel and mash. Grate or mash paneer and finely chop chilies.
- Chop carrot and beans; boil along with peas till cooked, drain and squeeze lightly to release excess water. Once vegetables are cool enough, mash them coarsely.
- In add mashed potatoes and grated paneer, give it a mix. Add mashed vegetables, chopped chilies and give it a mix.
- Add corn flour and salt mix well.
- Divide the mixture into 10 equal portions.
- Flat each portion and stuff dry nut mixture; Roll softly between your palm and make round balls.
- Roll into dry corn flour.
- Repeat the process to make remaining koftas. Deep fry the Kofta in batches in hot oil on medium low flame till crisp and golden brown. Drain on kitchen towel and keep aside.
For Mughlai Curry
- Heat 2 Tbsp. oil in a pan and add all whole spices; cumin, green and black cardamom, cloves and cinnamon.
- When spices sizzle add onions, grated ginger and garlic.
- Sauté and cook until onion turn pinkish in color. Add tomatoes and chilies, cook till gooey or mushy.
- Switch off the flame once onion and tomatoes turns soft. Keep aside and let it cool down.
- Grind sautéed onion tomato mixture to a smooth paste.
- Heat 1 Tbsp. oil in same pan. Add the ground paste and sauté for 5 minutes.
- Add thick yogurt, red chili powder, turmeric powder, garam masala, and salt to taste, mix well and cook till oil separates from gravy.
- Add grated Khoya and sauté on low flame for about 1 minute.
- Stir in Cream/milk and simmer for ten minutes on a slow flame. Stir occasionally.
- Gravy is ready to serve.
Assembling & Serving Mughlai Curry
- Arrange the Koftas in serving plate; pour in hot gravy just before serving. Otherwise, Koftas will soak all the gravy if you keep them soaked.
- Garnish with a spoonful of cream, grated paneer or finely chopped coriander and serve hot.
- Enjoy this rich creamy Mughlai kofta recipe with Naan/Tandoori Roti or any Indian bread or Steamed Rice
Recipe Card
Rich Mughlai Malai Kofta Curry Recipe
Description
This recipe is nutty, creamy and have perfect blend of all traditional ingredients from Mughlai Cuisine: Paneer, Dry nuts, Khoa/Cream and exotic selection of Spices. It’s simply irresistible to have this royal recipe on your table and miss the bite.
Ingredients
For Mughlai Kofta (Yield 10 pc Koftas)
For Mughlai Curry
Instructions
For Mughlai Kofta
-
Finely chop all dry nuts and add 2 Tbsp. of grated paneer, pinch of salt, mix well. Add food color if using, mix well & keep aside. This is for stuffing.
-
Pressure cook potatoes, cool, peel and mash. Grate or mash paneer and finely chop chilies.
-
Chop carrot and beans; boil along with peas till cooked, drain and squeeze lightly to release excess water. Once vegetables are cool enough, mash them coarsely.
-
In add mashed potatoes and grated paneer, give it a mix. Add mashed vegetables, chopped chilies and give it a mix.
-
Add corn flour and salt mix well.
-
Divide the mixture into 10 equal portions.
-
Flat each portion and stuff dry nut mixture; Roll softly between your palm and make round balls.
-
Roll into dry corn flour.
-
Repeat the process to make remaining koftas. Deep fry the Kofta in batches in hot oil on medium low flame till crisp and golden brown. Drain on kitchen towel and keep aside.
For Mughlai Curry
-
Heat 2 Tbsp. oil in a pan and add all whole spices; cumin, green and black cardamom, cloves and cinnamon.
-
When spices sizzle add onions, grated ginger and garlic.
-
Sauté and cook until onion turn pinkish in color. Add tomatoes and chilies, cook till gooey or mushy.
-
Switch off the flame once onion and tomatoes turns soft. Keep aside and let it cool down.
-
Grind sautéed onion tomato mixture to a smooth paste.
-
Heat 1 Tbsp. oil in same pan. Add the ground paste and sauté for 5 minutes.
-
Add thick yogurt, red chili powder, turmeric powder, garam masala, and salt to taste, mix well and cook till oil separates from gravy.
-
Add grated Khoya and sauté on low flame for about 1 minute.
-
Stir in Cream/milk and simmer for ten minutes on a slow flame. Stir occasionally.
-
Gravy is ready to serve.
Assembling & Serving Mughlai Curry
-
Arrange the Koftas in serving plate; pour in hot gravy just before serving. Otherwise, Koftas will soak all the gravy if you keep them soaked.
-
Garnish with a spoonful of cream, grated paneer or finely chopped coriander and serve hot.
-
Enjoy this rich creamy Mughlai kofta recipe with Naan/Tandoori Roti or any Indian bread or Steamed Rice
Note
- Frying the Koftas: Oil should be hot enough before deep frying the Koftas. To check perfect temperature of oil, drop a small piece of Kofta mixture. If it floats to the surface of oil, the oil is ready for deep frying and if it sinks, then heat for more couple of minutes before deep frying.
- If Kofta breaks/Crumble while frying: In this case add 2-4 Tbsp. of corn flour, combine everything including stuffing well and remake the balls and then fry. It won’t change the taste just your stuffed Kofta will turn into normal Kofta
