About:

Malai Kofta curry is a part of mughlai cuisine and it is known for its use of rich ingredients including cream, butter and nuts and the dumplings include deep fried vegetarian meatballs.

Here in this recipe I haven’t used any cream so the bottle gourd, yogurt adds creaminess to the gravy. The koftas are made of crumbled bread, mashed potatoes and chopped onions and goes perfectly with the creaminess of the dish. The schezwan sauce adds tanginess, spice to the koftas.

Yields-3-4 servings
Preparation time-20 minutes
Cooking time-15 minutes
Baking time-20-25 minutes

Ingredients:

For koftas:

• Bread slices-6-8
• Potato-2 medium
• Chopped onion-1medium
• Schezwan sauce-2tbsp (alternatively chilli powder can be used)
• Cumin powder-1/2tsp
• Salt- to taste (add as per taste as schezwan sauce already has salt)
• Oil-for baking
• Chooped fresh coriander- a handful

For the gravy:

• Diced Dudhi/bottle gourd- 1 small/2cups
• Diced Tomatoes-2medium
• Cashews-8-10num
• Thick yogurt-1/2cup
• Ginger-1/2inch
• Garlic- 2 cloves
• Chilli powder-1tsp
• Coriander powder-1tsp
• Turmeric-1/2tsp
• Kasoori methi/dry fenugreek leaves-1/2tsp
• Cumin seeds-1tsp
• Salt- to taste
• Oil-2tsp

Garnishing:

• Chopped cilantro

Procedure:

Preparation step:

• Steam cook dudhi/bottle gourd for 8-10minutes/until tender.
• At the same time in the other saucepan boil potatoes until cooked.
• Now trim the edges of the bread slices and ground it to fine crumbs and set aside.

For the Koftas:

• Pre-heat the oven at 180 deg (fan assisted), line the baking tray with baking sheet/parchment paper and set aside.
• In a bowl mash the boiled potatoes.
• In the same bowl add crumbled bread, schezwan sauce, cumin powder, salt (as per taste), chopped coriander and mix everything together (if required sprinkle some milk/water for the tight dough)
• And now divide them into equal balls and roll the tight between your palms and arrange them on the prepared baking tray, grease some oil and bake for 15-20 minutes/ until Golden brown.

Meanwhile prepare the gravy:

• Combine steamed dudhi/bottlegourd, tomatoes, cashewnuts, ginger, garlic in a food processor or blender and blend to a smooth puree.
• Heat oil in a pan add cumin seeds, kasuri methi saute for few seconds.
• Add ground puree and cook on a medium low flame for 2-3 minutes.
• Then add red chilli powder, coriander powder, turmeric, salt and continue to cook for another 2-3 minutes.
• now add yogurt and adjust the gravy consistency by adding water and bring it boil.
• Add baked koftas just before serving and simmer for just 1-2 minutes.
• Garnish with coriander
• Serve immediately with Onion Lacha Parathas.

Whole wheat Naan

Note:

• Schezwan sauce adding nice tangy taste to koftas –you can also add chilli powder or use red chilli paste, garlic paste alternatively.
• Baking time may vary from oven to oven so keep any eye and bake until golden brown.
• I retained the skin of the dudhi in the gravy –feel free to peel if you don’t like to use the peel
• Bread koftas can also be deep fried instead of baking.
• Make sure not to cook for long after adding koftas as it becomes mushy.
• Check for the taste in koftas and curry before adding salt as schezwan sauce has salt in it.