Malai Kofta

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 7 to 8

Ingredients:

For the Koftas

• 300 g grated paneer(cottage cheese)
• 2 potatoes(boiled and mashed)
• 2 large onions finely chopped
• 1tsp green chilies finely chopped
• 15-20 raisins
• 10 cashewnuts roughly chopped
• 1tbsp bread crumbs
• 2tbsps khoya(optional)
• salt as per taste
• red chili powder as per taste
• 1tsp cumin powder
• handful coriander leaves chopped
• refined oil for deep frying

For the Gravy

• 4 onions grind into a paste
• 3 tomatoes grind into a paste
• 1tsp garlic mince
• 1tsp ginger mince
• 5 green cardamoms
• 1 stick cinnamon
• 5 cloves
• 1tsp cumin
• 1tsp coriander powder
• 1tsp turmeric powder
• salt as per taste
• red chili powder as per taste
• 1tsp green chilies finely chopped
• 2 cups water
• 1tsp garam masala powder
• 15 cashews grind into a paste with water
• 1tsp tomato ketchup
• 1tbsp cream
• 1tsp kasuri methi powder
• 1tbsp olive oil

To make the koftas mix all the ingredients for the koftas except oil and shape the mixture into about 15 golf ball sized balls. Add more bread crumbs if the mixture is not coming together. Deep fry the balls and take them out on a paper towel.

For the gravy, heat the oil in the wok and fry cumin, cardamoms, cinnamon and cloves for a minute and then add garlic-ginger mince. Fry it for another minute and add the onion paste. Cook for 2-3 minutes and add coriander powder and turmeric powder. Cook till the onions are cooked and oil starts separating. Then add the tomato paste. Mix well and add chilies, salt and red chili. Cook till tomatoes are done, the oil separates and tadka comes together.

Add water and bring the gravy to a boil. Add garam masala and ketchup. Mix well and add the cashew paste. Simmer and let the gravy cook for few minutes till it reduces by 1/4th. Now add the cream and kasuri methi and mix well. Cook for another 2 minutes. 

Pour the gravy on the koftas and garnish with raisins and few chopped cashews. Enjoy!!!