Malai kofta recipe

Recipe ingredients

1 1/2 pounds potatoes
2 heaped tablespoons each of crumbled paneer, khoya and thick malai
4 to 5 cashewnuts chopped
1 tablespoon raisins
2 to 3 finely chopped green chillies
1/4 teaspoon sugar
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon red-chilli powder
1/2 teaspoon cardammom powder
Salt to taste
1 tablespoon cooking oil or ghee (clarified butter)
Oil for frying the koftas
Gravy:
2 medium onions,chopped
2 flakes garlic, crushed
1 inch ginger, crushed
3 large tomatoes, pureed
1 teaspoon red chilli powder
1/2 teaspoon garam masala powder
1/2 teaspoon dhania, corainder, powder
1/2 teaspoon cumin powder
2 teaspoons powdered poppy seeds
1/2 teaspoon sugar
1 tablespoon ground peanuts, cashewnuts

How to make malai kofta

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 tablespoon 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.