Malai Kofta
Ingredients
For the Koftas
•Crumbled paneer…………………………………….2 C
•Boiled, peeled and mashed potatoes…………1 C
•Ginger, minced……………………………………….1 Tbsp
•Green chili, chopped……………………………….1
•Red chili powder…………………………………….¼ Tsp
•Salt……………………………………………………….1 Tsp
•Raisins…………………………………………………..¼ C
•Ghee/oil for deep frying
For the Sauce
•Tomatoes……………………………………4
•Cashews……………………………………. 2 Tbsp
•Ginger, minced…………………………… 1 Tbsp
•Green chilies………………………………. 2
•Ghee/oil……………………………………. 2 Tbsp
•Whole cloves……………………………… 5
•Green cardamoms, bruised………….. 3
•Tomato puree…………………………….. 2 Tbsp
•Salt…………………………………………… 1 Tsp
•Turmeric powder………………………… ½ Tsp
•Water……………………………………….. 1 C
•Dried fenugreek leaves
•(kasuri methi)……………………………..1 Tsp
•Fresh cream………………………………..1/3 C
Preparation
To make the kofta balls
1) Combine the ingredients for the koftas except the raisins and process until smooth. Form the mixture into 1-inch balls, flatten, and stuff each of them with a raisin in the center. Carefully gather the mixture to seal the raisin, so that it doesn't fall apart while frying. Roll into smooth balls.
2) Heat ghee/oil in a wide pan over moderate heat and when the temperature reaches 180 C/ 350 F, slip gently 5-6 balls per batch. Deep fry the balls until golden brown in color. Drain on paper towels.
To make the sauce
1) Process the tomatoes, cashews, ginger and green chilies to a smooth paste using a blender.
2) Heat ghee/oil in a saucepan over moderate heat; add the cloves and cardamom. Saute the spices for a while. Add the tomato-cashew paste, tomato puree, salt and turmeric powder. Reduce the heat to low and fry until ghee/oil oozes out from the spice puree. Add water and boil for 5 minutes. Add fenugreek leaves and stir in the cream, gently heat the sauce on very low heat for 5 minutes and add the kofta balls. Serve the koftas just after 20 minutes of soaking in the sauce.
Serves
5-6
By Anand Lila Devi Dasi
For the Koftas
•Crumbled paneer…………………………………….2 C
•Boiled, peeled and mashed potatoes…………1 C
•Ginger, minced……………………………………….1 Tbsp
•Green chili, chopped……………………………….1
•Red chili powder…………………………………….¼ Tsp
•Salt……………………………………………………….1 Tsp
•Raisins…………………………………………………..¼ C
•Ghee/oil for deep frying
For the Sauce
•Tomatoes……………………………………4
•Cashews……………………………………. 2 Tbsp
•Ginger, minced…………………………… 1 Tbsp
•Green chilies………………………………. 2
•Ghee/oil……………………………………. 2 Tbsp
•Whole cloves……………………………… 5
•Green cardamoms, bruised………….. 3
•Tomato puree…………………………….. 2 Tbsp
•Salt…………………………………………… 1 Tsp
•Turmeric powder………………………… ½ Tsp
•Water……………………………………….. 1 C
•Dried fenugreek leaves
•(kasuri methi)……………………………..1 Tsp
•Fresh cream………………………………..1/3 C
Preparation
To make the kofta balls
1) Combine the ingredients for the koftas except the raisins and process until smooth. Form the mixture into 1-inch balls, flatten, and stuff each of them with a raisin in the center. Carefully gather the mixture to seal the raisin, so that it doesn't fall apart while frying. Roll into smooth balls.
2) Heat ghee/oil in a wide pan over moderate heat and when the temperature reaches 180 C/ 350 F, slip gently 5-6 balls per batch. Deep fry the balls until golden brown in color. Drain on paper towels.
To make the sauce
1) Process the tomatoes, cashews, ginger and green chilies to a smooth paste using a blender.
2) Heat ghee/oil in a saucepan over moderate heat; add the cloves and cardamom. Saute the spices for a while. Add the tomato-cashew paste, tomato puree, salt and turmeric powder. Reduce the heat to low and fry until ghee/oil oozes out from the spice puree. Add water and boil for 5 minutes. Add fenugreek leaves and stir in the cream, gently heat the sauce on very low heat for 5 minutes and add the kofta balls. Serve the koftas just after 20 minutes of soaking in the sauce.
Serves
5-6
By Anand Lila Devi Dasi
