Tuesday, May 09, 2006

Malai Kofta

8 medium potatoes
corn flour
3 T green chilli
2 t ginger
1/2 t salt
1 t red chilli powder
8-10 cashewnuts
10-12 raisins
2 ounces cottage cheese

Wash and boil potatoes until tender. Peel and mash them, add salt, cornflour, hot spices or 1/2 t red chilli powder.

Cashewnuts + raisins + ginger + green chilli + cottage cheese, mix well.

Oil your palms and take 1 T of potato mixture and flatten it, put 1 t cottage cheese mixture in, seal the edges and shape into stuffed ovals.
Deep fry each kofta until golden brown. Drain and set aside.

For the gravy:
2 red onion, chopped
1 t green chilli
1 t ginger
3 cloves garlic
2 bay leaves
2 blanched tomatoes, pureed

1/4 t tumeric powder
1/2 t red chilli powder
1 t salt
1 t hot spices (1/4 t garam masala)

Blend together onion, ginger, garlic.
In a pan, heat 3 T ghee or butter. When it's hot add 2 bay leaves, add onion paste, fry until lightly brown. Add 1/2 cup water + all the spices except garam masala. Cook until butter begins to seperate. Add pureed tomato, bring to a boil, add 1 cup of water, bring to a boil, turn off heat.

Put koftas in a serving dish, pour hot gravy over, sprinkle with garam masala, coriander leaves, fresh cream.

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