Malai Kofta

Ingredients

For the kofta

150 gm paneer/cheese, grated
2 medium potatoes, boiled, peeled and mashed
1 medium onion, finely chopped
1 carrot, grated
1 tsp garlic paste
1 tsp ginger paste
21/2 tbs corn flour
1/2  tsp red chilli powder
1/4 tsp turmeric powder
1 tsp garam masala
1 tbsp chopped coriander leaves
2 tbsp raisins
salt to taste
oil as required

For the gravy

1 tbsp ghee
1 tbsp kasuri methi/dried fenugreek leaves
1 tbsp chopped coriander leaves
2 tbsp cashew nuts, ground to smooth paste
1 cup milk
3 tbsp cream
1 tsp sugar

To saute and grind

5 cloves
4 cardamom
1 small cinnamon stick
2 medium onions, chopped
1 tsp ginger paste
1 tsp garlic paste
1  tsp chilli powder
1  tsp coriander powder
1/4 tsp turmeric powder
11/2 tsp garam masala
2 medium tomates, chopped
salt to taste
2 tbsp oil

Preparation

For the kofta

1. Heat 1 tbsp oil in a pan. Add the chopped onions along with salt to the oil and saute until they turn light brown in color.

2. Add ginger paste and garlic paste to this and saute for 2 minutes.

3. To this add chilli powder, turmeric powder and garam masala . Saute for 2 more minutes.

4. Now add  the grated carrot to this and mix well. Turn off the heat and allow the sauted mix to cool down.

5. Take grated paneer, mashed potatoes , raisin,corn flour and chopped coriander leaves in  a large bowl and mix well.

6. Add the sauted mix and salt as required to this and knead into a smooth dough.

7. Make ball or log shaped koftas from this dough .

8. Heat oil in a kadai . Deep fry the koftas in medium-high flame until they turn light brown in color. Drain and keep them on a kitchen towel.

(If the koftas  break in the oil, add 1 or more tbsp of corn flour to the dough and knead it well).

For the gravy

1. Heat 2 tbsp oil in a pan. Add cloves, cardamom and cinnamon stick to this and saute for a minute.

2. Now add chopped onions to this and saute until they become translucent.

3. Add ginger and garlic paste to this and saute for 2 minutes.

4. Now add chilli powder, coriander powder, turmeric powder and garam masala to this. Mix well and saute for a minute.

5. Add chopped tomatoes  and salt as required to this and saute until they turn soft. Turn off the heat and allow the gravy to cool down.

6. Once the gravy has cooled down, grind it into a smooth paste.

7. Heat 1 tbsp ghee in a kadai. Add the ground paste to it and saute for 4 -5 minutes.

8. Now add the cashew nut paste, milk and cream to this and adjust salt as required. Cook in low flame until the gravy gets a creamy consistency.

9. Now add sugar and kasuri methi to this and mix well.

10. Add the fried koftas to the gravy and cook for 2 minutes in low flame.

11. Turn off the heat and add the chopped  coriander leaves. Mix gently.

12. Allow the malai kofta to rest for atleast 30 minutes prior to serving so that koftas will abosrb and blend with the gravy.