Malai Kofta

With malai kofta, it is always celebration time! this is one dish which nobody will get bored of even if it is served at every party. 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.
Add your private note Preparation Time: 25 mins
Cooking Time: 30 mins

Ingredients

For The Koftas1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch turmeric powder (haldi)
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
salt to taste

For The Gravy5 large tomatoes
2 large onions
2 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)
1 tbsp cashewnut (kaju) paste
1 tsp sugar
1 tsp punjabi garam masala
1 tsp chilli powder
4 tbsp butter
salt to taste

To Be Ground Into A Paste (for The Gravy)15 garlic (lehsun) cloves
25 ginger (adrak)
5 green chillies

Other Ingredients oil for deep-frying
1 tbsp fresh cream for the garnish

Method
For the koftas

1. Combine all the ingredients together and divide it into 8 equal portions.
2. Roll each portion into a cylindrical shape and deep-fry them over a medium flame in hot oil till they are golden brown. Drain and keep aside.

For the gravy

1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter in a pan, add the onions and stir-fry for 5 minutes till light brown.
4. Add the cloves, cinnamon and onion paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 cup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the punjabi garam masala, chilli powder, salt and pepper and cook for 5 minutes.