MALAI KOFTA (POTATO & PANEER BALLS IN RICH CREAMY TOMATO ONION GRAVY)

In South Asia and middle East, koftas are usually made from meat. In India, vegetarian varieties include koftas made from potato, paneer, raw banana etc. They are served in a spicy gravy relished with rice or roti.

Malia kofta is a delicious, creamy North Indian dish where deep fried potato and paneer balls are added into a richly flavoured onion-tomato-cashews-cream base sauce. Addition of cashews and malai makes it rich.

Ingredients :
For kofta

150 gms paneer grated
3 medium potatoes boiled and mashed
3 tblsp cornflour
salt to taste
1/2 tsp garam masala pd.
2-3 tblsp freezed cream
5-6 cashewnuts chopped
9-10 raisins
oil for deep frying
finely chopped green chillies & coriander leaves (optional)

For Gravy
3 medium onions chopped
3-4 medium ripe tomatoes chopped
8-9 cashewnuts
2 whole green cardamom
3 whole cloves
1 inch cinnamon stick
1 bayleaf
1-2 tblsp ginger, garlic, green chilli paste
1 tsp red chilli pd.
1/2 tsp garam masala pd.
1 tsp coriander pd.
salt to taste
1/2 tsp sugar
1/2 tsp kasuri methi
cream (malai) & coriander leaves for garnishing

Method :

1. Boil onions, tomatoes, cashews with whole spices(1 cardamom, 2 cloves, 1/2 inch piece cinnamon) and 1 and half  cup water. cook till soft & let cool.
2. When cool grind to a smooth paste.
3. Heat Ghee/oil in a kadai, add bay leaf, cinnamon, cloves & green cardamom. Saute for a minute.
4. Now add in the ginger,garlic, green chilli paste and saute till the raw smell disappears.
5. Pour in the tomato-onion puree. Add the spice powders, salt & sugar.
6. Saute for some time. Add water to make a gravy. Cover with lid and cook till the gravy thickens and oil separates.
7. Sprinkle Kasuri methi, coriander leaves and check salt.
8. In a Bowl mix the mashed potatoes, grated paneer, cornflour, salt, garam masala pd., chopped green chilli and coriander leaves.
9. Mix well and make medium size balls. Now flatten a little and stuff it with piece of malai, few cashews and 2-3 raisins in the centre.
10.Deep fry the koftas till golden brown and crispy.
11.Place the koftas on the gravy and garnish with cashews, coriander leaves and drizzle some cream on top.
12.Serve hot with roti or parantha.