Malai Kofta

INGREDIENTS:

For the Kofta:

4 - 6 potatoes

2 heaped tablespoons each of crumbled paneer,

khoya and thick malai (You can substitute this with

Baked ricotta cheese and heavy cream)

4-5 cashew nuts chopped

1 tablespoon raisins

2-3 finely chopped green chillies

1/4 tsp sugar

1 tsp coriander powder

1 tsp cumin powder

1 tsp red-chilli powder

1/2 tsp cardamom powder

Salt to Taste

3 tbsp cooking oil/ghee (clarified butter)

Oil for frying the koftas

For the gravy:

2 medium onions, chopped

3 flakes garlic, crushed

1 inch ginger, crushed

3 large tomatoes, pureed

1 tsp red-chilli powder

1/2 tsp garam masala powder

1/2 tsp dhania(coriander) powder

1/2 tsp cumin powder

2 tsp powdered poppy seeds (Khus-Khus)

1/2 tsp sugar

1 tbsp ground peanuts/cashew nuts

Method:

Boil the potatoes till tender.

Peel, mash and add salt to taste.

Keep aside.

Mix all the other ingredients for the

kofta into a paste.

Make rounds of the potato dough and place a

little of the prepared mixture in the center

of each round.

Seal the edges and shape into stuffed rounds.

Deep fry each kofta till golden brown.

Drain and keep aside.

Blend together the onions, ginger, garlic and the

Poppy seeds and fry in 3 tbsp of oil till brown

and the oil begins to separate.

Add the pureed tomatoes and the masala powders.

Add the sugar and the ground peanuts.

The gravy will begin to thicken.

You can also add some malai to thicken it some more.

Mix in some water if necessary.

When the gravy comes to a boil, add the koftas.

Heat through and serve.

Note: The koftas should be put in just before eating

the dish or else they will turn soggy.