INGREDIENTS

For the kofta
4 Potatoes Boiled and mashed
100 gms grated Paneer (Cottage cheese)
2 finely chopped Green Chillies
2 teaspoons Cornflour
Oil for deep frying

For the gravy
3 finely chopped Onions
3 finely chopped Tomatos
4 tablespoons Oil
2 chopped Green chillies
1 teaspoonTurmeric powder
1 tablespoon Coriander powder
1 teaspoon Red Chilli powder
2 tablespoons crushed Garlic
1 tablespoon crushed Ginger
20 gms Raisins
2 tablespoons Fresh cream (optional)
1 teaspoon Garam masala powder
3 tablespoons cashew nuts (ground into a thick paste)
2 cups water
1 tablespoon chopped Coriander
Salt to taste

METHOD

For the Kofta
Boil the potatoes without taking out its peel (potato should not be over boiled).
Allow them to cool and then peel the potatoes and MASH them.
Mix Paneer, boiled potatoes, green chillies, cornflour and salt. The mixture should be smooth with no lumps.
Divide this mixture into 8-10 small balls.
Take each ball on the palm of your hand, flatten it to make a disc.
Place some raisins in the centre of each disc and roll it back into a ball. This is your uncooked Malai Kofta.
Now heat oil in a pan and deep fry the koftas till golden brown and drain on a paper napkin and keep aside.

For the gravy
Heat 4 tablespoons of oil in a pan and fry onions till light brown. Remove from oil and let the onions cool.
Grind the Onion, tomatoes, ginger, garlic, green chillies in the grinder. You can add some water if needed to make smooth paste.
Add the above paste in the same pan (onion fried) and add salt turmeric powder,coriander powder, red chilli powder and mix well for 10 minutes till the oil separates from the gravy.
Now add 2 cups water and boil it further for 5 mins.
Add grounded cashew paste and mix it well to thicken the gravy.
Gently add the kofas to this gravy and cook uncovered for 2-3 minutes.
Add some cream (optional) and garnish it with garam masala powder and coriander leaves.

TIP
Put the koftas in the gravy just before serving for a crisper taste.

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