Ingredients:
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 cashewnuts chopped
- 1 tbsp raisins
- 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(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-chilli powder
- 1/2 tsp garam masala powder
- 1/2 tsp dhania(corainder) powder
- 1/2 tsp cumin powder
- 2 tsp powdered poppy seeds
- 1/2 tsp sugar
- 1 tbsp ground peanuts/cashewnuts
Preparations:
- 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 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 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.