MALAI KOFTA CURRY

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MALAI KOFTA CURRY
The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.
MALAI KOFTA CURRY



INGREDIENTS:


  • 1⁄4 cup raisins
  • oil, to deep fry
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • salt
  • 1⁄2 cup tomato puree
  • 1 teaspoon red chili powder
  • 1⁄2 cup mawa (khoya)
  • 1⁄2 cup fresh cream
  • 1 teaspoon garam masala powder
  • gravy
  • 3 medium sized onions
  • 3 tablespoons oil
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 green chilies
  • 4 -5 medium sized potatoes
  • 100 g cottage cheese (paneer)
  • 2 green chilies
  • 1⁄4 cup cornflour
  • salt

DIRECTIONS


  1. Boil the potatoes, cool, peel and grate them. Grate paneer.
  2. Wash all green chillies, deseed and chop them fine.
  3. Peel onions, cut them into halves and boil with a cup of water for ten minutes.
  4. Drain excess water, cool onions and grind them into a smooth paste.
  5. Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt.
  6. Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
  7. Deep fry in hot oil until slightly coloured. Drain and keep aside.
  8. Heat oil in a kadai. Add boiled onion paste and cook for five minutes.
  9. Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt.
  10. Cook for a minute. Add tomato puree and red chilli powder and cook on medium flame for eight to ten minutes or till oil separates from the masala.
  11. Mix mawa in two cups of water and add to the gravy.
  12. Bring it to a boil and simmer for ten minutes on a slow flame.
  13. Stir occasionally.
  14. Stir in fresh cram and garam masala powder.
  15. Place warm koftas in a serving dish and pour hot gravy on top and serve.

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