Malai Kofta

Ingredients:
Kofta:

• 1 cup boiled mash potatoes
• 1 cup mashed panner

• 2 tablespoon minced cilantro (hara dhania)
• 1/2 teaspoon cumin seed (jeera)
• 1/4 teaspoon salt
• 1 small finally chopped green chili

• 2 tablespoon all purpose flour (maida, plain flour)
• Oil to fry

Gravy:
2 tsp oil
Generous pinch asafetida (hing)optional
1 tsp cumin seed (jeera)
2 medium tomatoes
1 tsp shredded ginger (adrak)
1 green chili
1 tsp coriander powder (dhania)
1/2 tsp turmeric (haldi)
1/4 tsp red chili powder
1 tsp all purpose flour (maida, plain flour)
1/4 cup cream
1/2 tsp salt (adjust to taste)
1/4 tsp garam masala
2 tsp minced cilantro (hara dhania)
oil to deep fry


method

Mash the potatoes, mixed vegetables, paneer and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up} Season with salt.

Make this dough into balls and put 1/2 a tsp of the nuts and mix in the center of each ball. Roll into perfect rounds. Coat it with some cornflour or all purpose flour.

Heat the oil and deep fry pan;fry the koftas on a medium flame till pale golden color

Drain on paper towels and keep aside.

For the gravy, first heat the 2 tbsp of oil in a deep pan and fry the onions till light brown

Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.

Heat oil add black cumin.

Put this paste back into the pan and fry till the oil begins to separate from the masala.

Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.

Bring the sauce/gravy to a boil and then reduce the fire to a simmer

Add cream, If you donÔÇÖt have cream add little milk and mix fast with out curdling and add finely grated paneer that will give good creamy texture.

Gently add the koftas to this sauce/gravy and stop cooking.

Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.