Recipe: Malai Kofta

Malai Kofta 

Malai Kofta

Ingredients:

For Gravy:

• Tomato puree 
• Onion puree
• Cashew nut paste
• 2-inch piece of Cinnamon
• 2 Cloves
• 1/2 teaspoon Cumin Seeds
• 1 tablespoon Green Chilli Ginger Paste
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Red Chilli Powder
• 2 teaspoons Sugar
• Salt to taste
• 3 tablespoons Oil

For Kofta:

• 3 large Potatoes (boiled, peeled and mashed)
• 8-10 Cashew nuts, roughly chopped
• 14-16 Golden Raisins or Black Raisins, optional
• 1/4 cup Homemade Fresh Cream, freeze for 6 hours
• 4 tablespoons Corn Flour
• Salt to taste
• Oil for deep frying

Preparations:

For Gravy:

1. Heat oil in a deep pan or kadai over medium flame. Add cinnamon, cloves, cumin seeds and green chilli ginger paste, sauté for a minute.
2. Add onion puree
3. Sauté until it turns light pink – will take around 2-3 minutes.
4. Add tomato puree
5. Stir and cook for 3-4 minutes over low flame. Add red chilli powder, coriander powder, sugar and salt to taste. Mix well and cook until oil starts to separate, stir frequently in between.
6. Add cashew nut paste and cook for 2-minutes.
7. Turn off the flame. Gravy is ready. 

For Kofta:

1. Take boiled, peeled and mashed potatoes in a bowl. Add a little salt. 
2. Make round shaped equal sized balls from the mashed potatoes. Take the cream in a small bowl. 
3. Take corn flour in a plate. Take one ball and flatten it by pressing it between palms and make 1/3 inch thick pattie. Put about 1/2 tablespoon cream, 2-raisins and 3-4 pieces of cashew nuts in the center of the pattie.
4. Carefully wrap filling from all sides and make round ball. Coat the ball evenly with corn flour from all sides which will give a crispy outer layer to kofta. Repeat the process for the remaining balls.
5. Heat oil in a kadai or frying pan for deep frying. When oil is medium hot, slide 2-3 balls in oil from side of kadai and deep fry until golden brown and crispy. Take out and transfer them on to kitchen absorbent paper on a plate. Deep fry remaining the ones.
6. Take the koftas in deep bowl or a plate. Heat the prepared tomato gravy and pour it over the koftas. Garnish with fresh cream and coriander leaves. 

Malai kofta curry is now ready for serving. It can be served alone as snack or as a curry with tandoori roti, naan or rice.