Malai Kofta

Ingredients:-

For kofta-

· Boiled potatoes-4 large (250gms)
· Khoya (optional)-50 gms
· Cottage cheese (paneer)-25 gms
· Cashew & raisins-1/2 tsp each (finely chopped)

· Cornflour-1tsp
· Salt-1tsp
· Oil-for deep frying

For gravy-

· Onion-2 large (coarsely grinded )
· Tomato puree-1/4 tin or pulp of 2 tomatoes
· Ginger garlic paste-1 tsp
· Khoya (optional)-1tsp
· Milk-1 cup
· Fresh curd-1 tbsp
· Fresh cream-1/2 cup
· Turmeric (haldi)-1tsp
· Coriander powder (dhania)-2 tbsp
· Chilly powder (lal mirch)-1tsp or to taste
· Hot spices (garam masala)-1tsp
· Salt-to taste
· Oil-2-3 tbsp

Method:-

For kofta-

Mash or grate the boiled potatoes while they are still hot and fresh and mix required salt and a tsp of corn flour in it. Mix khoya, paneer, chopped nuts, salt and a pinch of garam masala in a separate bowl. Make small balls of the mixture. Now make a flat puri of the boiled potatoes and fill the mixture of paneer in it and close it tightly to make smooth, oval shaped kofta. Now deep fry the koftas and keep them in the serving dish.

For gravy-

Heat the oil in a pan. Put the onion paste and sauté till colour changes to light brown then add ginger garlic paste to it. Now add all the dry spices and sauté for 2 seconds then add tomato puree and sauté till the oil comes out. After this add khoya, salt and curd and sauté for sometimes. Then add milk slowly with stirring the gravy. Now add small quantity of water to get thick gravy. Allow it to boil for sometimes. Pour the gravy over the koftas at the time of serving and garnish with fresh cream and chopped coriander.

Tips:-

1. Serve the koftas with tandoori roti or nan.
2 Low fat koftas may be prepared by mixing potatoes, paneer, a slice of bread and other ingredients except dry nuts and khoya.