Air Fryer Mawa Kofta Curry | Khoya Kofta Recipe Without Paneer or Potato
Rich, creamy Air Fryer Mawa Kofta Curry combines khoya-based koftas with flavorful gravy for an indulgent, lighter twist.
Ingredients
1 cup = 250 ml
FOR MAKING KOFTAS
- 200 gram Mawa/Khoya
- 1/4 cup all purpose flour/maida
- 1/2 tsp black pepper powder
- Salt to taste
- 2 tbsp nuts (almonds, cashews & raisins)
- Oil for air frying/deep frying
FOR MAKING PASTE FOR GRAVY
- 2 onion (roughly chopped)
- 2 tomatoes (roughly chopped)
- 2 tbsp melon seeds or cashews
- 2 green cardamoms
- 1 black cardamom
- 3-4 garlic cloves
- Small piece of ginger
- 1 bay leaf
- Small piece of cinnamon
- Few coriander stems
- 2 green chilies
- 2 cups water
FOR TEMPERING
- 1 tbsp oil
- 1 tbsp butter
- 1 tsp cumin seeds
- 1 tbsp kashmiri red chilli powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tbsp magic masala (optional)
- Salt to taste
- 1/2 tsp sugar
- 1 tsp kasuri methi
- Water to adjust consistency
- 1 tbsp coriander powder
Instructions
MAKING OF KOFTAS
- Take mawa in a bowl. Mawa should be completely soft.
- Add all purpose flour, salt and black pepper powder.
- Mix well.
- Make a dough with the said ingredients.
- Now take a small portion and flatten it on your palm.
- Put some nuts in the middle.
- Wrap up and make a smooth ball.
- Likewise make the balls with the entire dough.
- Either deep fry them or air fry. For air frying, arrange all the balls in an air fryer basket.
- Brush them with oil. Mawa itself has ample of ghee so even if you don't oil, hardly matters.
- Air fry @180°C for 12-15 minutes.
- Take out when balls turn golden brown. Mawa Koftas are ready. Even at this very stage, they can be eaten as a snack.
MAKING OF PASTE FOR GRAVY
- Take a pan and add onion, tomatoes, melon seeds or cashews, green cardamoms, black cardamom, garlic cloves, ginger, bay leaf, cinnamon, coriander stems and green chilies.
- Then add water.
- Put a lid and let it boil for 20 minutes.
- Remove the pan from the heat and let it cool down completely.
- Grind to a fine paste. Keep aside.
MAKING OF KHOYA KOFTA CURRY
- Heat oil and butter in a pan.
- Add cumin seeds. Let them crackle.
- Add kashmiri red chilli powder and stir it immediately just for a second.
- Very quickly add the paste made recently. Don't delay otherwise kashmiri red chilli powder may burn.
- Also add salt, coriander powder, spicy red chilli powder, turmeric powder and magic masala (optional).
- Mix well.
- Let the paste cook for 4-5 minutes.
- Add water to adjust the consistency.
- Let the water come to boil.
- Keep boiling until the desired consistency is reached.
- Add sugar, garam masala and kasuri methi.
- Mix well. Gravy is finally ready.
SERVING
- Either drop Koftas in the gravy or arrange the Koftas in a serving dish.
- Drop the hot gravy over them.
- Garnish with fresh coriander leaves.
- Serve hot with roti, paratha, jeera rice or naan.
Video
Notes
- Sweet khoya is also available in the market. Make sure not to buy that one.
- You can give any shape and size to your Koftas, be it a ball shape, round or oval.
- Kashmiri red chilli powder is added to hot oil because this way it gives a beautiful colour to the dish.
- Kashmiri red chilli powder is mainly added for good colour but it is not spicy. That's why another red chilli powder is also added which is only spicy but nothing to do with colour.
- The quantity of water you will add depends upon the fact how you are going to serve the Koftas. If serving with rice, add more water and if with roti, paratha or naan, add less water.
- Have some spare khota, atleast 50 grams and add to the gravy while cooking. In addition to Koftas, the gravy will also become more rich, more lucrative.