Malai kofta

Ingredients

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Paneer

  Milky Mist

  100 g or 100g

• Corn flour

  Whole-grain, yellow

  2 tbsp or 15g

• Ginger

  Spices, ground

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Cashews

  Raw, Blanched - Wegmans

  100g

• Raisins

  Golden seedless

  ¹⁄₁₆ cup, packed or 10g

• Oil

  Submarine Sandwich - Wegmans

  100g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Onions

  Raw

  1 cup, sliced or 115g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Cashew nuts

  Nuts, raw

  1.5kg

• Cardamom

  Spices

  300g

• Cinnamon

  Spices, ground

  100g

• Cloves

  Spices, ground

  300g

• Cocoa butter oil

  2 tbsp or 27g

• Bay leaf

  Spices

  100g

• Cinnamon

  Spices, ground

  100g

• Cardamom

  Spices

  200g

• Garlic Ginger Sauce

  Williams-Sonoma, Inc

  100g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Coriander seed

  Spices

  1 tsp or 2g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Water

  Bottled, perrier

  1 cup 8 fl oz or 237g

• Fenugreek seed

  Spices

  1 tsp or 4g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  4 tbsp or 12g

• Paneer

  Milky Mist

  100 g or 100g

Directions

1. Preparation
2. Heat 1 tbsp oil in a pan. When the oil turns hot, add cardamoms, cloves & cinnamon.
3. Then add onions and saute until they turn transparent or golden.
4. Next add tomatoes & cashews. Saute for 2 to 3 mins. Pour half cup water & boil all the ingredients until soft & mushy.
5. Turn off the stove and cool completely. Blend this to a smooth puree. Strain the puree (filter) through a strainer to another bowl.
6. Making curry
7. Heat a pan with oil or butter. Add bay leaf, cinnamon and cardamoms (all spices are optional here). Saute for a minute.
8. Add ginger garlic paste and saute on a low heat till the raw smell goes away. This takes about 2 to 3 mins.
9. Quickly stir in chili powder, garam masala, coriander powder,salt and sugar. Pour the onion tomato puree. Mix it well.
10. Saute for 3 to 4 mins for the raw smell of chili powder to go away.
11. Pour 1/2 to 3/4 cup water to make a gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.
12. Add kasuri methi and taste test. If needed add more salt.
13. Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.
14. How to make malai kofta
15. To make malai kofta, boil potatoes until just done and not mushy.
16. Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.
17. Also add raisins and cashews. Or you can stuff them in the koftas.
18. Mix everything well and divide the dough to 8 equal parts. Roll them to balls.
19. If you prefer, you can also flatten each ball. Place the cashews and raisins in the center and seal.
20. Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.
21. It has to rise without browning a lot. This is the right temperature.
22. Wait for the oil to heat up and then slide 1 kofta ball to ensure they don't disintegrate.
23. If the ball does not disintegrate or disperse in oil, then go ahead.
24. Slide the koftas one by one gently to the hot oil.
25. Deep fry on a medium flame until crisp and golden. Remove them to a steel colander or plate.
26. Assembling malai kofta
27. Cool the gravy completelt and transfer it to a serving dish.
28. Cool the malai koftas slightly. Place them in the gravy and pour 1 tbsp of cream. (avoid adding hot koftas to hot gravy)
29. Garnish malai kofta with coriander leaves & serve with butter naan or Jeera Rice.
30. Recipe by: Swasthi (source: https://www.indianhealthyrecipes.com/malai-kofta-recipe/)