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.
