MALAI KOFTA

MALAI  KOFTA:

INGREDIENTS:

100  g grated paneer
1  medium-sized potato, boiled
10  each, raisins, cashews and almonds
200  g each, cream, butter, and yoghurt
500  g each, chopped onion and tomato
50  g each, ginger and garlic pastes
1  tbsp  each, turmeric, red chilli, coriander and cumin powders
5 each, black and green cardamoms
2"  cinnamon stick
4  each, cloves, bay leaves and green chillies
Oil, for frying

METHOD:

• Finely chop almond and cashew nuts and keep aside. Grate potato and mix well with paneer and salt. Make small balls (koftas) of the mixture and keep aside.
• Mix almond, cashewnuts and raisins and stuff a teaspoon in each ball and seal again. Deep fry in hot oil till golden brown.
• To prepare gravy, heat 2-3 tbsp oil in large saucepan or wok and add bay leaves, black and green cardamoms, cinnamon stick and cloves.
• When it begins to turn brown, add onion and fry till golden brown.  Add ginger and garlic pastes, chilli, coriander, cumin and turmeric powders, yoghurt and tomatoes.
• Cook for 30 minutes till tomatoes are done. Cool and grind to make a smooth gravy. Strain and cook for 10 minutes. Add koftas, cream and butter and heat through on low heat.
• Garnish with chopped coriander, slit green chillies and ginger juliennes.

Note:  Serve with naan or tandoori rotis.