Tofu Malai Kofta Curry

Tofu kofta curry is a delicacy for vegetarian friends who would want to avoid Paneer. This rich recipe teases your test buds with multiple tastes at the same time. Tofu is great source of protein, calcium and vitamin E and it is made up of Soy milk.

Tofu Malai Kofta Curry
Print Recipe
Servings Prep Time
6 25 minutes
Cook Time
35 minutes
Servings Prep Time
6 25 minutes
Cook Time
35 minutes
Tofu Malai Kofta Curry
Print Recipe
Servings Prep Time
6 25 minutes
Cook Time
35 minutes
Servings Prep Time
6 25 minutes
Cook Time
35 minutes
Ingredients
For Kofta
For Curry
Instructions
Kofta
  1. Boil the potatoes in a pressure cooker for 3 whistle approximately. Open the lid immediately and remove the potatoes from the water. Grate the potatoes while it is hot and keep in a plate. Clean all the vegetables and wipe with kitchen towel. Fine grind all the vegetables together in a food processor. Keep on the paper towel.
  2. Its very important to remove the moisture from the tofu. Wrap tofu in clean kitchen towel and press gently so that moisture is absorbed by the towel. Grate the tofu and keep it aside.
  3. Take a big bowl and mix boiled mashed potatoes, grated tofu, vegetables, green chili, red chili, chopped coriander, salt, corn flour, turmeric powder and breadcrumbs. Mix all the ingredients until uniform. You can add more breadcrumbs if the mixture is looking watery.
  4. Make round ball of the mixture stuffing dry fruit in the center of the ball and dust it in the corn flour and keep it aside.
  5. Heat the oil in a frying pan at medium to high heat. Make sure the oil gets hot before dropping the first set of kofta balls for frying. Once kofta ball is dropped in oil, reduce the flame to medium and fry until golden color. For rest of the koftas, fry at medium heat.
  6. Kofta balls are ready.
Curry
  1. Curry ingredients.
  2. Heat oil in a pan at medium flame, add shah jeera, chopped onion, salt and ginger garlic paste. Saute it for 1 minute and add cashew nut.
  3. Saute the onion for 12-15 minutes until onion gets golden color as shown in picture.
  4. Add chopped tomatoes, saute until tomatoes gets mushy.
  5. Add turmeric powder, chili powder, cumin powder and coriander powder and saute it for 2 minutes in a medium flame. Switch off the flame and let it cool for 5 minutes.
  6. Grind the mixture to a fine paste, and filter is using large filter. This will make the curry silky smooth.
  7. Heat the oil in a pan at medium flame, add filtered paste to the oil. Add garam masala, kashmiri red chili powder, 2 cups of water and boil for 3 minutes in medium heat.
  8. Add kasoori methi and mix it and cook for one minute.
  9. Add heavy whipping cream and immediately turn off the flame.
  10. Add kofta balls about 2 minutes to the gravy before serving. Tofu malai kofta curry is ready to served with Naan, kulcha, Paratha and rice.
Recipe Notes

Tips:

1. Leaving boiled potatoes in water for longer will result in potatoes absorbing high amount of moisture and when you mix them for kofta, it will make the kofta dough watery. So, please remove the potatoes immediately after boiling, by rinsing pressure cooker in cold water to release the pressure quickly.

2. Keeping the grind vegetables in a paper towel helps in absorbing extra moisture from the vegetables and squeeze it before adding to the kofta dough. This would again help you keep your kofta dough dry. The extract can be used for the gravy mixture.

3. In case kofta dough really gets watery, you can add extra bread crumbs to make it dry.

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