MALAI KOFTA

 

 

For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashews chopped
1 tbsp raisins
2-3 finely chopped green chilies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chili powder
1/2 tsp cardamom powder
Salt To Taste
3 tbsp cooking oil/ghee (clarified butter)
Oil for frying the koftas


For the gravy:
2 medium onions, chopped
3 flakes garlic, crushed
1 inch ginger, crushed
3 large tomatoes, pureed
1 tsp red-chili powder
1/2 tsp garam masala powder
1/2 tsp dhania (coriander) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashews

 

How to make malai koftha :

             Boil the potatoes till tender.

             Peel, mash and add salt to taste.

             Keep aside.

             Mix all the other ingredients for the kofta into a paste.

             Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.

             Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

             Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.

             Add the pureed tomatoes and the masala powders.

             Add the sugar and the ground peanuts.

             The gravy will begin to thicken.

             You can also add some malai to thicken it some more.

             Mix in some water if necessary.

             When the gravy comes to a boil, add the koftas.

             Heat through and serve the malai kofta.

             Note: In this malai kofta recipe , the koftas should be put in just before eating the dish or else they will turn soggy.