Malai Kofta

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

February 4, 2010

Ingredients

• potatoes - 2-3 medium, boiled, peeled & grated
• paneer - 50 gms, grated
• 1-2 green chillies, chopped
• cornflour - 2 tsp
• salt to taste
• raisins - about 1/4 cup
• enough oil for deep frying

For the Gravy

• oil - 1 1/2 tbsp
• onions - 3, medium, grated
• ginger paste - 1 tsp
• garlic paste - 1 tsp
• green chillies - 1-2
• coriander powder - 1/2 tsp
• turmeric powder - 1/2 tsp
• salt to taste
• tomato puree - 1/4 cup
• red chilli powder - 1/2 tsp
• khoya/mawa - 1/4 cup
• fresh cream - 1/4 cup
• garam masala - 1/2 tsp

Method

1. Mix the potatoes, paneer, green chillies, cornflour & salt & mix. Divide into 8 balls & stuff with raisins. Shape into oblong balls.
2. Heat the oil & deep fry the balls on medium heat, until golden brown & keep aside. ( If you do not want to deep fry, you can arrange the balls on a baking dish & bake at 180 degrees for about 5-6 minutes.)
3. To make the gravy, heat the oil in a kadhai & fry the onions until they start changing colour.
4. Add the ginger & garlic pastes,green chillies, coriander powder, turmeric powder, salt , tomato puree, red chilli powder& khoya mixed with about 3/4 cup of water. Cook on medium heat for a few minutes.
5. Stir in the fresh cream & garam masala.
6. Add the koftas with 1/2 a cup of water, cook for a few minutes.
7. Garnish with chopped coriander leaves & serve immediately.

Source: chitti