MALAI KOFTA

MALAI  KOFTA:

INGREDIENTS:            (serves 4)

650  g  boiled and mashed potato
150  g  cottage cheese, crumbled
20  g  coriander powder
20  g  cumin powder
10  g  chopped ginger
110  g cream
50  g nuts ( almonds, and cashew nuts), soaked
                                                    and chopped
200  g onions, quartered
15  g raisins, chopped
20  g garlic paste
10  g ginger paste
60  g nut paste (blend almonds, cashewnuts

                            and 2 tbsp milk)

Oil, for cooking

5  g kasuri methi powder
3  g ginger juliennes, for garnishing

Salt, to taste

METHOD:

• Mix together potato, cottage cheese, half the coriander and cumin powder, chopped ginger, 10g cream and salt to make a dough.
• Make lemon-sized dumplings, stuffing the centre with chopped nuts and raisins.
• Heat oil in a pan and deep-fry koftas until golden. In another saucepan, heat 50g oil and deep-fry onions until light brown.
• Add ginger and garlic paste and remaining coriander and cumin powder and saute for 2 minutes. Add 75  g cream, nut paste, 1 cup water, kasuri methi and salt.
• Bring to a boil and let it simmer for 10 minutes.  Add koftas, let them simmer in the sauce for 7 minutes. Garnish with cream and ginger juliennes and serve hot.