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.