Sunday, September 28, 2008

Malai Kofta

2 bowl potato mash
2 tbsp crumbled paneer,
2 tbsp khoya –or-malai

4-5 cashewnuts chopped
1 tbsp raisins(kismish)
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee
Oil for frying the koftas

For the gravy:
1 cup onions, chopped
3 flakes garlic, crushed
1 tsp ginger, crushed
1½ cup tomato puree
1 tsp red-chilli powder
½ tsp garam masala powder
½ tsp corainder powder
½ tsp cumin powder
½ tsp sugar
1 tbsp cashewnut powder


· Take potato 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 mixture in the center of each, Seal and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

· Blend together the onions, ginger & garlic and fry in 3 tbsp of oil till brown.

· Add the tomato puree and the dry powders.

· Add the sugar and the cashwnut powder.

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

· Heat through and serve the malai kofta.

Note: The koftas should be put in just before serving the dish.

No comments: