Malai Kofta

Ingredients:
Gravy:
  • 125 gms. cream
  • 75 gms. khoya or paneer
  • 150 ml. milk
  • 50 gms. cashewnuts
  • 3 tsp. white pepper powder.
  • 2 1/2 tsp. sugar
  • 2 tsp. grated ginger
  • 1/4 tsp. nutmeg powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. garlic crushed
  • 1" cinnamon
  • 6 cloves
  • 6 cardamoms
  • salt to taste
  • 3 tbsp. ghee
Kofta:
  • 50 gms. khoya
  • 50 gms. paneer
  • 5 medium potatoes
  • 20 gms. cashewnuts
  • 20 gms. raisins
  • 4-5 green chillies chopped fine
  • 1/2 tsp. ginger grated
  • 1 tsp. coriander chopped
  • 1/2 tsp. cumin seeds
  • salt to taste
Garnish:
  • 1 tbsp. grated cheese or paneer
  • 1 tbsp. chopped coriander
Method:
Koftas
  • Boil the potatoes, peel and smash them.
  • Mix together all the ingredients except raisins and cashews.
  • Take a ping-pong ball sized dough in hand.
  • Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
  • Repeat for remaining dough. Keep aside.
Gravy:
  • Roast the cinnamon, cardamom, nutmeg and cloves together.
  • Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
  • Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
  • Add paste and fry further for 5-7 minutes stirring well.
  • Add 2 cups water and simmer on low for 15 minutes.
  • Warm the koftas either in the oven or on the tava.
  • Optional: You can deep fry the koftas also.
  • To serve place warm koftas in a casserole.
  • Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
  • Garnish with grated cheese and chopped coriander.
  • Serve hot with naan or parathas.

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

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