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