Malai Kofta

Malai Kofta

Makes 10 koftas with gravy

Ingredients:
Kofta:
5 medium potatoes
50 g khoya
50 g paneer
4-5 green chilies, chopped fine
1/2 teaspoon ginger, grated
1 teaspoon coriander leaves, chopped
1/2 teaspoon cumin seeds
Salt to taste
20 g cashews
20 g raisins

Gravy:
125 g cream
75 g khoya or paneer
150 ml milk
50 g cashews
3 teaspoons white pepper powder
2 1/2 teaspoons sugar
2 teaspoons grated ginger
1/4 teaspoon nutmeg powder
1/2 teaspoon turmeric powder
1 teaspoon garlic, crushed
1-inch piece cinnamon
6 cloves
6 cardamom pods
Salt to taste
3 tablespoons ghee
2 cups water

Garnish:
1 tablespoon grated cheese or paneer
1 tablespoon chopped coriander leaves

Directions:
1. For the koftas, boil, peel and mash the potatoes. Mix in all the kofta ingredients except the cashews and raisins.
2. Take a ping-pong-ball-size piece of dough and flatten it. Place 2-3 cashews and raisins in the center and shape into a ball. Repeat with the remaining dough.
3. For the gravy, roast the cinnamon, cardamom, nutmeg and cloves together. Dry-grind and set aside.
4. Wet-grind all the other gravy ingredients except the ghee and water to a paste.
5. Heat the ghee in a skillet, add the ground spices and fry 2-3 seconds. Add the paste and fry 5-7 minutes, stirring well.
6. Add the water and simmer on low 15 minutes.
7. Warm the koftas in the oven or on a tava (or deep-fry them).
8. Place the warm koftas in a casserole and pour the boiling-hot gravy over, or pour and bake in a hot oven 5 minutes.
9. Garnish with cheese and coriander. Serve hot with naan or parathas.