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Malai kofta
Ingredients:
Gravy:
125 gms. cream
75 gms. paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
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.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
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