- 200 gm potatoes, boiled and mashed
- 100 gm paneer or (tofu)
- 10 cashews
- 1 tbsp raisins
- 1 tbsp sugar
- 1 tsp garam masala
- 1 tbsp butter
- 2 tbsp corn flour
- Salt to taste
- Oil for frying
- For Gravy:
- 200 gm tomatoes
- 150 gm onions, finely chopped
- 6 cloves garlic
- 1 inch ginger
- 1 tbsp green chili paste
- 1/ 2 cup fresh cream (malai)
- 3 tbsp ghee
- Salt to taste
- For making curry powder:
- 1 tsp cumin
- 1 tsp coriander seeds
- 2 whole dry red chilies
- 1 large bay leaf
- 8 peppercorns
- 6 cloves
- 2 cardamoms
- 1 tbsp sesame seeds
- 4 cashews
- 1 tsp sugar
- Take boiled and mashed potato in mixing bowl, add grated paneer into it. Now add all other ingredients and mix them well. Add some corn flour for binding.
- Then make small balls out of mixture. Around 15 balls can be made from mixture.
- Now coat the balls with corn flour.
- Heat the oil on medium gas and fry all koftas until it would get dark brown color.
- To make gravy, first of all, take all dry spices and in mixture jar, blend and make powder form.
- Make a pure of tomatoes.
- In skillet, heat the 3 tbsp ghee, and add chopped onions, and cook for 2 minutes. Then add garlic, ginger and green chili paste.
- Cook for another 3 minutes, then add dry spices powder, and let it cook in ghee with onions. Cook it for 2 minutes.
- Then add tomato puree and cook till tomatoes cooks perfectly and all its water contents get evaporated.
- Now, add half cup fresh cream or malai, and red chili powder (optional), salt and 1 cup of water. Let it simmer for 2-3 minutes.
- Gravy is ready. Add kofta at only serving time.
- Garnish with fresh coriander leaves and serve with Indian roti or paratha.
1) You can add more cream while serving the kofta curry.
2) The paratha and buttermilk is the best complement with this malai kofta dish.