Recipe by Lakshmi Vasanth on 22/12/2016
For koftas:Outer covering: Boiled potatoes – 4 nos , Paneer – 1 cup, Bread slices – 3 nos,salt to taste, Green Chillies – 4 nos , Chhat Masala – ½ tsp , Coriander leaves – ½ cup
Filling: Cashew – 10/15 nos, Badam – 10/15 nos, Kismis – ½ cup
Gravy:2 nos onions,2 nos tomatoes,4 to 5 cashewnuts,Ginger – 1 tblsp, Garlic -4/5 pods
Other Ingredients – Red Chilli pd – 1 tsp, Dhania pd – 1 tsp, Garam Masala – 1 tsp, Kasuri Methi – 2 tsp, Cream – 1/2 cup, Jeera – ½ tsp , Small elaichi – 4 nos, Cinnamon – 4/5 pcs, Big elaichi – 1 no, Butter – 2tblsp, oil Sugar – 2 tblsp , coriander leaves
Method:Koftas: . Mash the boiled potatoes to this add the paneer . Next mix it along with other ingredients mentioned above in outer covering to get a smooth dough. If necessary add cornflour. .
For the filling finely chop all the dry fruits and keep aside .
Cut the bread in small pcs and grind it in the belnder to make bread crumbs. Keep aside in a plate.
Now take lemon size ball of potato mixture make a hole and fill the filling made and seal it well. Now roll this ball in the breadcrumbs made and tightly roll in your hands so that they are well coated without cracks.
Fry these balls/ Koftas in hot oil till golden brown. Keep aside these balls.
Method for gravy: Keep a pan with water in it and now add the roughly chop the onions and tomato into big chunks, Ginger, Garlic, Cashews, till they are well cooked.
Cool and blend in a mixer with Red chilli pd, Dhania pd, Small cardamom to a smooth paste. Keep aside.
Heat the butter and oil in a kadhai add jeera, cinnamon, big Elaichi and sauté and add the paste of onion tomato and to this add salt, sugar and cook on a medium flame till oil seperates .Add kasuri methi , garam masala, sauté on a medium flame for another 2 to 3 minutes, . Add water to get the right consistency …bring to boil…now add the cream and mix well…keep the fire low after this ….Add some more sugar as the gravy is slightly on a sweet version ……after tasting ….mix well and cook on a medium flame for another 2 minutes. Your Malai Kofta Gravy is ready.
While serving pour the gravy in a less height bowl ( so that the koftas are seen when kept over the gravy) and place the koftas over the gravy and garnish with fresh cream , Grated paneer and coriander leaves. Note : You can also slit the koftas and then place in gravy…!!