Malai Kofta

INGREDIENT:
For Koftas:
350 grams (12 oz.) paneer
3 tablespoons plain flour
1 level teaspoon baking powder
4 chopped green chillies
1 tablespoon chopped coriander
ghee for deep frying
salt to taste

For Gravy:
4 large tomatoes
100 grams (4 oz.) fresh cream
4 tablespoons ghee
1 teaspoon chilli powder
salt to taste

To be ground into a paste (for the gravy)
1 large onion
2 tablespoons grated fresh coconut
7 cloves garlic
2 green chillies
2 red chillies
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 tablespoons cherongia sapick (charoli)
2 teaspoons khus-khus
25 mm (1") piece ginger
2 tablespoons chopped fresh coriander

METHOD (Koftas):
- Crumble the paneer and knead very well.
- Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
- Shape into small balls and deep fry in ghee.
- Keep aside these koftas.

METHOD (Gravy):
- Cut the tomatoes into big pieces, add 4 teacups of water and cook.
- When soft, prepare a soup by passing through a sieve.
- Heat the ghee in a vessel and fry the paste very well.
- Add the chilli powder and fry again for 1 minute.
- Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.

NOTE:
- Just before serving, add the koftas. Serve hot with parathas, puris or rice.
- You can add 1 teacup of boiled green peas to the gravy if you like.

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.

Malai Kofta

INGREDIENTS:
GRAVY:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

KOFTA:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

GARNISH:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

METHOD:
KOFTAS:
- Boil the potatoes, peel and smash them.
- Mix together all the ingredients except raisins and cashews.
- Take a ping-pong ball sized dough in hand.
- Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
- Repeat for remaining dough. Keep aside.

GRAVY:
- Roast the cinnamon, cardamom, nutmeg and cloves together.
- Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
- Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
- Add paste and fry further for 5-7 minutes stirring well.
- Add 2 cups water and simmer on low for 15 minutes.
- Warm the koftas either in the oven or on the tava.
- Optional: You can deep fry the koftas also.
- To serve, place warm koftas in a casserole.
- Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
- Garnish with grated cheese and chopped coriander.
- Serve hot with naan or parathas.

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.