Malai Kofta Curry

Serves:4

cooking time:20 mins

Ingredients:

For Kofta Balls

• 2 Medium Potatoes, boiled & grated

• 150 gms Paneer, grated

• 1/2 tsp black pepper powder

• 1/2 inch ginger, grated

• a pinch of baking soda

• 1 1/2 tsp corn starch

• 1/2 tsp Maida(optional)

• Kishmish/Raisins (for fillings)

For Gravy

• 2 tsp Ghee

• 2 tsp Oil

• 2 Bay leaf

• 3 Cardamom pods

• 7 Black Peppercorns

• 1/2 tsp Cumin Seeds

• 2 medium Onions, sliced

• 1 tsp Coriander Powder

• 1 tsp Kashmiri Chilli Powder

• 1/2 tsp Turmeric Powder

• 1 inch Ginger, coarsely grounded

• 3-4 Garlic, coarsely grounded

• 2 medium Tomatoes, chopped

• 1/2 cup Cashew nuts

• 1 tsp Ghee

• 1 tsp Red Chilli Powder

• 1 tsp Kasuri Methi

Instructions:

For Kofta Balls

1. In a mixing bowl, grate potatoes and paneer.

2. Add salt, black pepper, baking soda and grated ginger. Now add corn starch and maida for binding.

3. Take a kofta mixture and prick a hole for the filling. Fill it with two raisins and make a small lemon sized balls.

4. Deep fry the koftas and cook on low flame till they are golden brown in colour.

5. Drain the kofta in an absorbent paper. Keep aside for further use.

For Gravy

1. In a pan, add ghee and oil.

2. Then add bay leaf, black peppercorns, cardamom pods and cumin seeds. Cook till cumin seeds start to splutter.

3. Now add onion and cook till it turn translucent.

4. Then add coriander powder, red chilli powder, turmeric powder and ginger garlic, stir well.

5. Add tomatoes and cook till soft. Add Cashew nuts and mix well.

6. Once it's cooked through, turn off the flame and let the mixture cool down.

7. Grind the mixture into a fine paste. Strain the puree through the strainer.

8. Take a pan, add ghee and oil. Once it is hot, add red chilli powder, kasuri methi and tomato puree, mix well.

9. Cook the puree untill raw smell goes off. Now add kofta balls in it and garnish with fresh cream.