Malai Kofta

Ingredients

For the Kofta:

• 1 1/2 lb. potatoes
• 2 heaped tablespoons each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
• 4-5 cashewnuts chopped
• 1 tablespoon raisins
• 2-3 finely chopped green chillies
• 1/4 tsp sugar
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red-chilli powder
• 1/2 tsp cardammom powder
• Salt to Taste
• 3 tbsp cooking oil/ghee(clarified butter)
• Oil for frying the koftas

For the gravy:

• 2 medium onions,chopped
• 3 flakes garlic,crushed
• 1 inch ginger,crushed
• 3 large tomatoes,pureed
• 1 tsp red-chilli powder
• 1/2 tsp garam masala powder
• 1/2 tsp dhania(corainder) powder
• 1/2 tsp cumin powder
• 2 tsp powdered poppy seeds
• 1/2 tsp sugar
• 1 tbsp ground peanuts/cashewnuts

Method

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta into a paste.
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds.
• Deep fry each kofta till golden brown.
• Drain and keep aside.
• Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• Add the pureed tomatoes and the masala powders.
• Add the sugar and the ground peanuts.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• Mix in some water if necessary.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve.
• The koftas should be put in just before eating the dish or else they will turn soggy.