Ricotta Cheese Malai Kofta Curry

So far, you have seen me blog about Indian Mithai made of Italian Ricotta Cheese. Ricotta Cheese works as a good substitute for both Khoya and Paneer, which are extensively used in Indian sweets. This is the first time I tried a savory dish with Ricotta and it turned out excellent. An Indian Kofta Curry which is traditionally made of Paneer, Indian Cottage Cheese.

Kofta:
Ricotta Cheese - 3 cups
Boiled Potato - 1 medium
Besan/Chickpea Flour/Gram Flour - 1/2 cup
Green Onions/Scallions - 5
Garam Masala - 1/4 tsp
Black Pepper Powder - 1 tsp
Salt
Oil for frying

Sauce/Gravy:
Onion - 1 medium
Tomatoes - 2 medium
Ginger/Adrak - an inch piece
Pistachios/Pista - 2 tbsp
Milk - 1/2 cup
Dry Red Chilies - 5
Coriander/Dhania Seeds - 1 tsp
Cumin/Jeera Seeds - 1/2 tsp
Fennel/Saunf Seeds - 1/2 tsp
Poppy Seeds/Khuskhus - 1/2 tsp
Cloves/Long - 4
Cinnamon/Dalchini - 1/4 inch piece
Green Cardamom/Elaichi - 1 pod
Oil - 1 tbsp
Salt

How to cook Indian Kofta Curry with Italian Ricotta Cheese:
Make Kofta:

• Microwave ricotta cheese in a big microwave safe bowl for 12 - 15 minutes. Stop the microwave after every 2 minutes and stir. Microwave for few more minutes if required. Cheese must lose all moisture and turn granular. Let it cool. The lesser the moisture, the lesser oil koftas will absorb while frying.

• Now add grated boiled potato, finely chopped green onions, garam masala, fresh ground black pepper and salt to the bowl. Mix well. Lastly, add chickpea flour and mix again. Divide the kofta mix into 10 round balls.
• You can add finely chopped veggies like cabbage, bell peppers, carrots as well. Some nuts like cashews, almonds would make these koftas more rich.
• Heat oil for deep frying. Deep fry the koftas in medium hot oil until golden brown on all sides.

Make Gravy/Sauce:

• Finely chop onions.
• Heat about 1 tsp oil in a pan. Add the spices - coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon and cardamom seeds. Sauté at low flame until the spices turn aromatic.
• Puree roughly diced tomatoes, dry red chilies, roasted spices and ginger to a smooth paste.
• Blend soaked pistachios and milk to a fine paste.
• Heat about 1 tbsp oil in the same pan. Add onions and sauté until onions soften. Add the tomato puree and cook until it thickens. Now add salt, pistachio paste and bring it to a boil. Add little water if the gravy is too thick.
• Just before serving, bring the gravy to a boil, add koftas and cook at low flame for 2 - 3 minutes.
• For some variations, take a look at Malai Kofta Curry made of Paneer and Vegetable Kofta Curry made of Bottle Gourd/Lauki.

Garnish with cilantro and serve with Naan, Paratha, roti or rice.