Sunday, March 7, 2010

Malai kofta

This one's one of the first recipe I tried from Sanjeev Kapoors collection (print out saved from 2002). I don't know if his recipe has changed over the yrs, I never felt the need to check since I think dish has been approved by my family long ago and that's all that matters.

Ingredients for kofta's:
boiled potatoes, 2 medium
paneer, crumbled, 1 cup
raisins 20
cashew nuts 1/4 cup
corn flour 1/4 cup
bread crumbs, 1/2 cup
red chilli powder 1/2 tsp
finely chopped green chillies 6
finely chopped cilantro

For the gravy:
Onions 2-3
green chillies 4-6
garlic paste 1tbs
ginger paste 1tbs
milk powder/ mawa 1/2 cup
fresh cream 1/2 cup
turmeric 1tsp
coriander powder 1tsp
garam masala 1tsp
red chilli powder 1 tsp
tomato puree 1/2 cup
cashewnuts abt 10
oil + salt

Part 1: Peel and mash the boiled potatoes, add all the ingredients listed in the kofta section. Mix well, form elongated rolls (this makes about 20)and deep fry. Set aside.
Part 2: Boil the onions (I pressure cook without any liquid in the vessel containing onions). Separately soak cashew nut in warm water for about 20 minutes and make a paste along with boiled onions. cool.
Part 3: Heat oil in a kadai, add boiled onion paste ( a very high chance of spluttering and blistering is expected here)and stir the paste so it reduces the water content. Add ginger garlic paste and stir for a few minutes before adding spices to remove any pungency from garlic. Add tomato puree and all the spice powder and saute for a few minutes.
Part 4: Dissolve milk powder in 1 1/2 cups of water and add to gravy. Bring it to boil and simmer for 5 mins. Finish with fresh cream and cilantro.
Add kofta's on hot gravy just before serving. Serve with ghee rice or roti's.