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Malai Kofta (Cheese balls in mild gravy)

I love Malai Kofta. Whenever we eat out we order this without any fail. I have tasted kofta in different types / tastes. I like the one with more Paneer. Because it is more soft, creamy and tastier. My kids love the ones with more paneer also. We have tried this few times at home it came out extremely well. These days buying cream is really a luxury as everyone is so calorie conscious. This week I brought cream so decided to make Malai kofta
Ingredients for Kofta


Potato – 3
Paneer – 75g
Khoya – 50g
Chillie powder – 1/2 teaspoon
Coriander leave – 1 tablespoon (finely chopped)
Corn powder – 1 tablespoon
Cashew Nuts – 8 split into half (so 16 pieces)
Oil for deep frying



Method:


Cook and peel the skin of potatoes. Mash it. Add rest of ingredients except Cashew and make to nice smooth dough. Make 16 equal balls. Take each ball and flatten it with your hand. Keep a 1/2 Cashew at the center and make it to the balls again. Keep it aside for 1/2 hour on a tissue paper.

Heat the oil in the kada. When oil is hot fry the balls till it is cooked and brown in color. Keep it aside on a tissue paper (for draining extra oil).(My kids loved the kofta I had hard time stopping them) . To avoid breaking drop the balls in very hot oil in high flame and reduce the flame to medium to get it cooked. (when u drop the balls flame should be hot and reduce the flame to get it cooked)



Ingredients for Gravy
Onion – 2
Tomatoes – 3
Garlic – 4
Ginger – 1 inch
Chilli Powder – 1 teaspoon
Coriander Powder – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Water – 1.5 Cup
Cream – 1 to 2 tablespoon (Depends on how rich you want the gravy to be)
Salt per taste
Oil – 1 tablespoon
Coriander Leaves – 1 tablespoon (finely chopped)


Method:


Heat the oil in the kada. When it is hot add Garlic, Onion and Ginger. Fry till Onion is soft. Add Tomatoes. Fry till it is mushy. Switch it off and let it cool down. Grind it to make smooth paste.( If you want the gravy to be more creamy add handful of soaked in milk cashew and grind together)

Heat the kada again. Add grinded paste, all the masala powder, salt and water. Let it boil till all the raw smell goes off. (about 5 mins) Add cream and mix well.  (If you want richer gravy add 1 cup of milk and 1/2 cup of water)

Just before serving heat the gravy and kofta to it. Add coriander leaves and serve hot

It goes well with Naan, Parotta, Jeera Rice or Kulcha

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