Malai Kofta

Payaswini's Recipes

For the Kofta:
1 1/2 lb. potatoes
1-2 cups paneer (Paneer)
2-3 finely chopped green chillies
4-5 cashewnuts chopped
1 tbsp. raisins
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. red-chilli powder
Oil for frying the koftas
For the Gravy:
2 medium onions, chopped
3 flakes garlic, crushed
1 inch ginger, crushed
2 tsp. poppy seeds
3 large tomatoes, pureed
1 tsp. red-chilli powder
1/2 tsp. garam masala powder
1/2 tsp. corainder powder
1/2 tsp. cumin powder
1/2 tsp. sugar
1/2 cup yogurt
1 cup heavy cream
3 tbsp. oil/ghee (clarified butter)
Salt to Taste
For the Kofta:
Boil the potatoes, peel and mash them. mix together all the ingredients.
Take a ball sized dough in hand and shape into a ball.
Deep fry each kofta till golden brown. Drain and keep aside.
For the Gravy:
Blend together the onions, ginger, garlic and poppy seeds with little water to a paste.
Heat the oil in a pan, fry the ground paste for 5-8 minutes stirring well.

Add the pureed tomatoes, masala powders and little water, simmer for 15 minutes.
Add sugar, salt, yogurt, cream. Bring it to boil, the gravy will begin to thicken, add little 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.