Thursday, September 24, 2009

Malai Kofta

1 large Onion2 tsp TurmericOil
2 large Tomatoes3 tsp Red Chilli PowderGhee
1 cup Grated Paneer3 pcs Green ChilliesSalt
2 large Potato1 tsp Garam MasalaSugar
Cashew Nuts1 tsp Kitchen King
2 pc Bay Leaf
2 pc Moti Elaichi
Fresh Cream
1 pinch Kasoori Methi
3-4 tbsp Maida
Fresh Dhania
Yellow Food Color

For the Kofta:
Pressure cook or steam and mash the potatoes and mix in the grated paneer.
Add salt, a pinch of turmeric, 1 finely chopped green chilli, 1 tsp red chilli powder and some finely chopped dhania leaves.
Mix all the ingredients into a thick dough and make small balls with the palm of your hand.
Set a whole cashew in the heart of each ball.
Dissolve the maida in about 1/2 cup of water and remove any lumps. Add a pinch of salt.
Heat a cup of oil in a small kadhai for frying the koftas.
Dip each kofta inside the maida mixture and coat all sides. Let it sit in the maida for about 30 seconds.
Slowly drop them one by one into the hot oil. Make sure there is sufficient room in the oil.
Frying too many koftas at once could make them break in the oil.
Once they are fried to a golden brown color, remove and set in a paper towel.
For the gravy:
Finely chop the onions, tomatoes, green chillies.
In a skillet, heat about 2 tsp of ghee or white butter and let the jeera seeds splutter in it.
Add a 1/4 cup of cashews and roast until light golden.
Add the onions, green chillies and a tsp of sugar and saute until it carmelizes.
Add the kasoori methi, Garam Masala Turmeric, Kitchen King, Bay Leaf, Elaichi and 1 tsp Red Chilli Powder and saute until the raw smell disappears.
Add the tomatoes and cook until they are pulpy. Add 2-3 drops of yellow food color and salt.
Simmer for about 5-8 minutes.
Take about 3 Tbsp of this gravy and grind into a fine paste in the processor and add it back to the skillet.
Blend in 3-4 tbsp of fresh cream and boil for just a minute or so.
Drop in the crisp Koftas in to the gravy, season with fresh Dhania and a dash of cream, and serve.

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