Punjabi cuisine

Malai Kofta

Ingredients :
For the Kofta :
1 1/2 nos. potatoes 1 tsp   coriander powder
2 tbsp    each of crumbled paneer, khoya & thick malai 1 tsp cumin powder
4-5nos. cashew nuts chopped 1/2 tsp   cardamom powder
3 tbsp    cooking oil/ghee(clarified butter) 1 tbsp    raisins
2-3nos. finely chopped green chilies 1 tsp red-chili powder
1/4 tsp  sugar Oil for frying the koftas
Salt to Taste  
For the gravy :
2nos. medium onions,chopped 3 flakes garlic,crushed
1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder
1 inch ginger,crushed 2 tsp powdered poppy seeds
3 nos. large tomatoes,pureed 1/2 tsp sugar
1 tbsp ground peanuts/cashew nuts 1 tsp red-chili powder
1/2 tsp garam masala powder  

Preparation :
  • 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 receipe, the koftas should be put in just before eating the dish or else they will turn soggy.