Malai Kofta

Ever since I started this blog, my friend has been asking me to do Malai Kofta..... Guess now its time to fulfil her wish... I'm making this after a very long time.. Generally Malai Kofta will be little sweetish, so not many like it. But i just love this... In some place atleast the kofta will be spicy.. But the actual malai kofta will not be spicy infact even that will be slightly sweet as Paneer, cashew, raisins are used. I will share my version of Malai Kofta now with you...

Ingredients:

For Kofta

Potato (Boiled & mashed) - 1/2 Cup
Paneer (Grated) - 1/2 Cup
Onion (Finely Chopped) - 2 tbsp
Cashewnut (Soaked for 1 hr) - 5-6 nos.
Raisins - 8-10 nos.
Salt - 1/4 tsp
Sugar - 1/2 tsp
Corn flour - 1 tsp
Water - 2 tbsp
Bread Crumbs - 3 tbsp
Oil - for frying


For Gravy

Onion Puree (Boiled and pureed) - 3/4 Cup
Onion (finely chopped) - 2 tbsp
Tomato Puree - 1 Cup
Ginger garlic paste - 1 tsp
Cashewnut (Soaked for 1 hr) - 10 nos.
Almond (Soaked for 1 hr) - 6-8 nos.
Paneer (Grated) - 2 tbsp
Chilli Powder - 1 tsp
Salt - 1 tsp
Garam Masala - 3/4 tsp
Cumin powder - 1/2 tsp
Cream - 1/2 cup
Corriander leaves - for Garnish
Oil - 1 tbsp
Ghee - 1tbsp

How to make:

First lets make the koftas......

1. Blend the mashed potato, grated paneer, salt, cashewnut (chopped finely - since its soaked it will be easy to chop), raisins, onion and sugar together. Don't add any water.
(Incase you dont want your kofta to be sweetish and want it little spicy, then remove sugar & raisins and add little chilli powder and garam masala to it. Adjust salt accordingly. You can add carrot, beans also)

2. Make kofta of your desired shape (round balls or oval shaped dumplings, etc)

3. Add the corn flour and water in a bowl. Dip the kofta's in this and roll it over bread crumbs. Freeze this for 15-20 mins.

4. Heat oil for frying, while the oil is in medium heat, fry the kofta's and take it in tissue paper to remove excess oil.

Now its gravy time.......

1. In a thick pan, heat the oil and ghee. Add the onion and ginger garlic paste. Saute for 2-3 mins. Add tomato puree and onion puree. Let it cook for 3 mins.

2. Make a paste of soaked cashewnuts and almonds. Add this paste to the pan.

3. Add the chilli powder, salt, garam masala and cumin powder at this stage. Let this cook till the raw smell disapears.

4. The gravy is almost ready now... Add the cream & grated paneer and blend well. In the serving bowl, place the kofta's and pour the gravy on top of it.

5. Garnish it with cream, paneer and corriander leaves.