Malai Kofta

My husband loves Malai Kofta. It is rich in taste and delicious but mostly made on special occasions.
I try to make it as per time permits as it is a very time consuming dish.

Ingredients:

Koftas:

• 1 cup Paneer, grated
• 1 cup, Potatoes, boiled and grated
• 1 cup, Mix veggie (I used carrots, peas and beans), boiled
• 1 tbsp red chilli powder
• 1 tbsp coriander powder
• 1-2 green chillies, finely chopped
• 1/4 cup coriander, finely chopped
• 8-10 cashew nuts, broken into small pieces
• 1/4 cup of cornflour for dusting
• pinch of salt
• Oil for deep frying

Gravy:

• 2 Onions, chopped
• 1 Tomato, chopped
• 1 tbsp ginger garlic paste
• 1 tbsp red chilli powder
• 1 tbsp coriander powder
• 1 tbsp cashew powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp kasuri methi
• pinch of salt
• pinch of asafoetida
• 1 tbsp oil 
• 1 tbsp Fresh cream 
• 1/4 cup cilantro

Method:

• Mix well all the kofta ingredients (except for the oil and cornflour) together and make small round balls.
• No water is required in this mixture as the moisture from the grated potatoes and vegetables is sufficient enough to bind these koftas together.
• Heat oil in a pan. Add the koftas and fry till golden brown.
• Keep aside the fried koftas.

Gravy:

• Heat oil in a pan.Fry onions till golden brown.
• Add giner-garlic paste and chopped tomates to this mixture.Let it cook for 5min.
• Cool down this mixture and then grind into smooth paste.
• In the same pan add little oil. As soon as the oil is add asafoetida and the  blended onion-tomato paste.
• Also add turmeric, coriander powder, cumin powder, red chilli powder and kasuri methi. Cook this mixture till the oil seperates.
• Add cashew powder, garam masala and salt. Mix well and cook it on low heat for 2-3 min.
• Add cup of water and cook till the gravy is thick enough.
• Drop the koftas gently in  the gravy. Turn off the heat.
• Garnish with cream and coriander.