Saturday, October 25, 2008

Malai Kofta

For The Kofta:
3 potatoes, boiled, roughly mashed
1 cup crumbled paneer,
finely chopped cilantro
8 cashewnuts chopped.
1 tbsp raisins.
4 finely chopped green chillies.
1 tsp coriander powder.
1 tsp cumin powder.
1 tsp red-chilli powder
3tbsp bread crumbs

Salt To Taste.
3 tbsp cooking oil for gravy
Oil for frying the koftas.

For the gravy:
10 cashew nuts, soaked in water for half hr
2 medium onions, boiled in a pressure cooker and made into paste with cashew nuts
2 tbs ginger-garlic paste
1/2 cup tomato puree
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania powder
1 tsp turmeric powder
1/4 cup milk powder
2 tbsp heavy cream

Method Of Preparation :
Mix the ingredients for the kofta. shape into ovals. Deep fry each kofta till golden brown. Drain and keep aside.

Heat oil in a kadai Add boiled onion cashew nut paste and cook for few mins till most of the liquid evaporates. Addginger-garlic paste, coriander powder,turmeric and salt. fry for a a couple mins and add tomato puree and red chilli powder and cook on medium heat for about 10 mins. Add garam masala powder.

Dissolve milk powder in 1 cup of water and add to the gravy, bring it to a boil and simmer for 5 mins on low heat. Garnish with chopped coriander leaves and finish with swirls of fresh cream. Dunk hot kofta's just before serving.

Since I usually prepare this dish when I am entertaining friends, I keep koftas in a preheated oven to keep it warm. After the dish has been heated up, put in the koftas.

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