Malai Kofta

Description

 * Ethnicity - Punjabi, North Indian
 * Type of Meal - Party, Lunch, Dinner

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

Directions
Koftas:


 * 1) Boil the potatoes, peel and smash them.
 * 2) Mix together all the ingredients except raisins and cashews.
 * 3) Take a ping-pong ball sized dough in hand.
 * 4) Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
 * 5) Repeat for remaining dough. Keep aside.
 * 6) Deep Fry the Koftas.

Gravy:
 * 1) Roast the cinnamon, cardamom, nutmeg and cloves together.
 * 2) Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
 * 3) Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
 * 4) Add paste and fry further for 5-7 minutes stirring well.
 * 5) Add 2 cups water and simmer on low for 15 minutes.
 * 6) Gently ad the koftas.

Optional: the koftas can also be finished in the grill instead of deep fry. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas.