Malai Kofta

 

 

Serves 4-5

Ingredients:

2 medium onions finely chopped
2 medium tomato finely chopped
1 and 1/2 tbsp ginger grated
4 cloves garlic grated
2 cardamoms
2 cloves
2 tbsp poppy seeds (khuskhus)
1/4 cup cashews
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp red chilli powder
2 green chillies chopped
1/2 cup milk
1 and 1/2 cup water
3 tbsp oil
Salt to taste

For the Kofta:
Paneer made from 1/2 gallon milk
2 boiled potatoes
1/2 tsp black pepper powder
1 green chilli chopped
2 tbsp coriander leaves chopped
1 tbsp white flour
Oil for deep frying

Directions for Kofta:
Mash paneer and potatoes, and mix it together. Add salt, black pepper powder, green chilli, coriander leaves, white flour. Make small round balls. Heat oil, when the oil is really hot, drop the balls and deep fry until golden brown. Keep it aside.

Directions for gravy:

Soak poppy seeds in 3 tbsp milk for about 30 minutes. Grind the cashews, poppy seeds, cardamoms, and cloves together to a fine paste. Keep it aside. Heat oil, add cumin seeds and green chilli. Let the seeds crackle, then add onions. Saute until golden brown. Add ginger and garlic, saute for a few seconds. Then add tomato, cover and cook till it is soft. Add turmeric, red chilli powder, and coriander powder. Saute for a few seconds until it leaves oil. Add the cashew paste and mix it well. Add water and boil the gravy, then add milk. Add the kofta balls to the gravy and serve it with naan, paratha, or rice.