Malai Kofta

Description

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

Gravy

 * 125 g cream
 * 75 g khoya or paneer
 * 150 ml milk
 * 50 g cashewnuts
 * 3 tsp white pepper powder
 * 2½ tsp sugar
 * 2 tsp grated ginger
 * ¼ tsp nutmeg powder
 * ½ tsp turmeric powder
 * 1 tsp garlic crushed
 * 1" cinnamon
 * 6 cloves
 * 6 cardamoms
 * salt to taste
 * 3 tbsp ghee

Kofta

 * 50 g khoya
 * 50 g paneer
 * 5 medium potatoes
 * 20 g cashewnuts
 * 20 g raisins
 * 4 – 5 green chillies chopped fine
 * ½ tsp ginger grated
 * 1 tsp coriander chopped
 * ½ tsp cumin seeds
 * salt to taste

Garnish

 * 1 tbsp grated cheese or paneer
 * 1 tbsp chopped coriander

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. Flatten.
 * 4) 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. Dry grind and keep aside.
 * 2) 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.
 * 7) Optional: the koftas can also be finished in the grill instead of deep fried. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas.