MALAI KOFTA

This is one of my favorite vegetarian curry.I wanted to try my hands on this ever since I learnt cooking. I have come across many recipes but any of them was not easy .The thought of getting it right made me stayed way from trying this.one afternoon when I was taking my daily nap, I dreamed of this koftas;).suddenly I woke up and googled the recipe.Adapted from here and there and made it within 30 minutes.It turned out truly delicious. What I love in this recipe is that, no chopping and cutting involves though we need to spend a bit long time in the kitchen. I don’t mind spending some time for something interesting J

Ingredients

For the koftas

1.    Paneer-150gm, grated

2.    Potatoe-2 medium, peeled and squared

3.    Coriander leaves- a few

4.    Cumin powder-1/4 tsp

5.    Chilly powder-1/2tsp

6.    Garam masala-1/4 tsp

7.    Salt

8.    Oil for deep frying

For the gravy

9.    Onion-3medium

10.   Tomatoes-2 medium

11.  Cashew nuts-10 nos, soaked in warm water for 10 minutes.

112   Ginger-1 small piece

13.Garlic-5 pods

14.Chilly powder-1 tsp

15. Coriander powder-3/4 tsp

16. Garam masala-3/4 tsp

17.  Cardamom-3 nos

18.    Fresh cream -1/4 to ½ cup

19   Water  or milk -1cup

20.     Salt

21.   Oil or butter -2tbsp

Method of preparation

1.    Boil potatoes by adding some water and salt. Once cooked, mash it.take a mixing bowl. Add all  ingredients for kofta . Mix well and knead well without lumps. Make small lemon sized balls out of this.

2.    Heat oil in a frying pan. Fry the prepared balls till brown and keep it aside.

3.    For the gravy- grind together onion ginger and garlic to smooth paste. Heat oil or butter in a pan .Add cardamom. When the aroma comes add onion paste. Sauté well until it turns brown.

4.    Meanwhile grind tomatoes in to smooth paste. Once onion, ginger garlic paste is sauted well, add in tomato paste and all powders. Sauté again until raw smell goes and oil ooze out from the masala.

5.    Add water or milk and cashew paste. Once gravy thickens and achieved desired consistency add cream and kasuri methi.Give a nice stir. Switch off the flame. Drop fried koftas and chopped coriander leaves in to the gravy. Keep the curry closed for some time to let the koftas absorb the flavors from the gravy.Garnish with some cream or grated paneer.

Serve with roti or pulav.