Creamy No Onion-No Garlic Malai Kofta Curry

Restaurant like spicy and delicious potato-paneer koftas in creamy tomato-cashew based gravy; perfect with rotis, parathas, naan or even a bowl of hot steamed rice.

For the malai koftas:
200 gm paneer (Indian cottage cheese, store bought or homemade), grated (1 cup); keep some aside for garnishing the malai kofta curry at the end
2 medium sized potatoes boiled and peeled (about 1 cup)
1 tsp garam masala powder
½ tsp crushed dried fenugreek leaves/kasuri methi
¼ tsp turmeric powder
1 tsp red chilli powder
2 to 3 tbsp cornflour/cornstarch
Few black or golden brown raisins (optional)
Oil for deep frying
For the gravy:
4 medium sized tomatoes, chopped roughly
¼ cup cashew nuts
2 green chillies/jalapenos
1 inch piece ginger, chopped
3 cloves
1 inch piece cinnamon
2 tablespoon oil plus 1 tablespoon ghee/clarified butter
½ teaspoon jeera/cumin seeds
¼ teaspoon hing/asafetida
1 green cardamom
1 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
¼ tsp turmeric powder
1 bay leaf
2 tablespoons tomato puree
1 tsp garam masala powder
½ tsp crushed kasoori methi/dried fenugreek leaves
Salt to taste
Topping and garnishing:
1 tsp ghee/clarified butter
Finely chopped coriander leaves/cilantro
Or crushed kasuri methi

View the full recipe at curryandvanilla →