MALAI KOFTA

Here is a rich and creamy,delicious,melt in the mouth malai kofta...

A perfect accompaniment for rotis and pulavs....

INGREDIENTS

For the koftas...

• Boiled  potatoes -1 cup
• Crumbled paneer-1 cup
• Cashewnuts-10-12
• Raisins -1 tablespoon
• Tutti fruity -1 teaspoon
• Green chillies -2
• Bread crumbs -for coating
• Cumin powder-1/4 teaspoon
• Salt to taste
• Oil for frying

For the gravy

• Onions-2
• Cashewnuts-1/2 cup
• Milk -1cup
• Fresh cream -1 cup
• Cloves-2
• Elaichi-2
• Oil -1/4 cup
• Ginger- 1/2 inch piece
• Green chilly-1-2
• Khuskhus-1 teaspoon (soaked in hot milk)
• Salt to taste
• Sugar 1/2teaspoon
• Kasuri methi -few pinches

METHOD

To prepare the koftas...

• Mix salt to taste and cumin powder  to the boiled potatoes and paneer.
• Slightly squash the raisins and tutti fruity.Break the cashew nuts into small bits.
• Chop the green chillies very finely.
• Mix them all together with the potato -paneer mixture.
• Shape them into small  balls or oblong rolls.
• Roll them in the bread crumbs and  deep fry them in oil.Drain.Keep aside.

To prepare the malai gravy...

• Grate the onions finely.
• Soak soak the cashewnuts and khuskhus seeds(poppy seeds) separately in hot milk for 30 minutes.Grind them separately to a smooth paste.
• Remove the seeds of the chillies.Grate the ginger piece.
• Heat a little oil in a pan.
• Fry the cloves and elaichis,grated onions,chilli seeds and grated ginger till the raw smell goes.
• Now grind them to a smooth paste.
• Mix all the ground pastes .Bring to a simmer for 3-5 minutes.
• Remove from heat. 
• Now ,add the cream,sugar and mix well.
• Garnish with kasuri methi powder.
• Add the koftas to the creamy gravy and serve with Indian breads and rice varieties.