Malai Kofta

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

How to make malai koftha :

• 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.

posted by : reception venue melbourne