Malai kofta
Malai kofta recipe in the curry category
Recipe ingredients:
- 1 1/2 pounds potatoes
- 2 heaped tablespoons each of crumbled paneer, khoya and thick malai
- 4 to 5 cashewnuts chopped
- 1 tablespoon raisins
- 2 to 3 finely chopped green chillies
- 1/4 teaspoon sugar
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red-chilli powder
- 1/2 teaspoon cardammom powder
- Salt to taste
- 1 tablespoon cooking oil or ghee (clarified butter)
- Oil for frying the koftas
- Gravy:
- 2 medium onions,chopped
- 2 flakes garlic, crushed
- 1 inch ginger, crushed
- 3 large tomatoes, pureed
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon dhania, corainder, powder
- 1/2 teaspoon cumin powder
- 2 teaspoons powdered poppy seeds
- 1/2 teaspoon sugar
- 1 tablespoon ground peanuts, cashewnuts
Recipe method:
- 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 tablespoon of oil till brown and the oil begins to seperate.
- 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 koftas should be put in just before eating the dish or else they will turn soggy.