Malai Kofta
Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.
Ingredients:
Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
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 :
1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.
Gravy:
1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava.
Optional:
1. You can deep fry the koftas also.
2. serve place warm koftas in a casserole.
3. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
4. Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
