MALAI KOFTA

FOR THE KOFTAS

• 350 grams potatoes (boiled, peeled and mashed)
• 150 grams paneer (crumbled)
• 4 tbsp rice flour
• 2 tbsp corn flour
• salt
• chilli powder
• 2 tbsp toasted cashews
• 1 tbsp raisins
• oil (for deep frying)

FOR THE GRAVY (CURRY)

• 450 grams tomatoes (cut 1 by 8)
• 250 grams onions (chopped)
• 5 tbsp oil (divided (3 tbsp and 2 tbsp))
• 1/3 cup cashews
• 1/2 tsp cardamom powder
• 1/2 tsp toasted cumin powder (see recipe note 1)
• 1 tsp chilli powder
• salt
• 2 tbsp malai or fresh cream (for garnish)
• chopped coriander (for garnish)

INSTRUCTIONS

1. In a large dish, add mashed potatoes, crumbled paneer, 1 tbsp corn flour, rice flour, salt, chilli powder. Mix well until a stiff dough is formed. Add more rice flour if needed.
2. Prepare small balls and fill each with toasted cashews (chopped) and raisins. Seal and shape into koftas. Roll it through the remaining corn flour and place on a tray. Repeat with the remaining mixture and deep fry until golden brown.
3. In a wok (kadhai) add 3 tbsp oil. Let heat on medium heat and add onions. Sauté for 2-3 minutes until they are lightly cooked. Add cashews and cook until they are lightly toasted. Add tomatoes and cook for 5-6 minutes until they are fully cooked. Let this cool for 10 minutes and then transfer to a blender to puree the onion, tomato and cashew mixture. Keep aside.
4. In the same kadhai, add remaining oil, cardamom powder, toasted cumin powder and chilli powder. Add the pureed onion tomato mix and cook for a couple of minutes. Add salt and mix well.
5. Once cooked, transfer to a serving dish and add the fried koftas right before serving. Add malai/ cream and chopped coriander. Serve with naan/ rice.