Malai Kofta

Ingredients

For Koftas

¾ Kg Potatoes

1 cup malai (Taken from boiled milk and cooled in the fridge)

4 tablespoons batter of maida(flour)

100 gm dry fruits like raisins and cashew nuts

Oil for deep frying

Salt to taste

For gravy

4 Medium sized onions (make paste)

250 gms tomato puree

2 tea spoon ginger paste

1 tea spoon garlic paste

2-3 green chillies (paste)

½ teaspoon of red chilli

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ tea spoon jeera power (cumin)

1 cardamom

2 leaves of tejpatta (Bay leaf)

A small piece of cinnamon

Chopped coriander leaves

2 cloves

¼ teaspoon sugar

Salt to taste

2 tablespoon Oil

2 tablespoon fresh cream

Method

Koftas

Boil and mash potatoes.

Add salt.

Shape them into even, round, lemon sized balls.  Make a hole in the centre and stuff a bit of malai in it, and a piece each of raisin and cashew nut. 

Bind well.

Heat oil in Kadhai (wok).

Dip balls in Maida batter and fry quickly on a high flame till golden brown (Do this quickly because sometimes the malai breaks out of the balls in heat)

Drain and keep aside.

Gravy

Heat oil in a pan.  Add ginger & garlic paste to it. Stir it.

Add onion paste, cook it till the paste become golden.

Add green chilli paste and keep stirring.

Now add the tomato puree to it and cook it till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder, sugar and salt to taste, and stir it well.

Now add water to it and cook for 8-10 minutes.

Arrange Koftas in a dish.

Pour the gravy on the koftas.

Pour the cream on the koftas.

Sprinkle chopped coriander leaves and left over dry fruits over it.
serve while hot with parantha or rice.