A creamy rich tomato gravy with cottage cheese dumplings.

Malai Kofta Curry -

A creamy rich tomato gravy with cottage cheese dumplings.

INGREDIENTS
For koftas
Potatoes, boiled and mashed 4-5 medium
Cottage cheese (paneer), grated 100 grams
Green chillies, seeded and chopped finely 2
Cornflour/ corn starch 1/4 cup
Salt to taste
Raisins 1/4 cup
Oil for deep-frying

For gravy
Onions, roughly chopped 3 medium
Oil 3 tablespoons
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chillies, chopped 2
Coriander powder 1 teaspoon
Turmeric powder 1 teaspoon
Salt to taste
Tomato puree 1/2 cup
Red chilli powder 1 teaspoon
Mawa (khoya) 1/2 cup
Fresh cream 1/2 cup
Garam masala powder 1 teaspoon

METHOD
For the koftas mix potatoes, paneer, green chillies, cornflour and salt. Divide into sixteen equal portions. Stuff raisins into each portion and shape them into balls. Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Drain on absorbent paper and keep them warm. For the gravy, boil the onions with a cup of water for ten minutes. Drain excess water, cool and grind to a smooth paste. Heat oil in a kadai. Add boiled onion paste and sauté for five minutes. Add ginger paste, garlic paste, green chillies, coriander powder, turmeric powder and salt. Sauté for a minute. Add tomato puree and red chilli powder and sauté on medium heat for eight to ten minutes or till oil begins to leave the masala. Mix mawa in two cups of water and add to the gravy. Bring it to a boil and simmer for ten minutes on low heat, stirring occasionally. Add fresh cream and garam masala powder. Place warm koftas in a serving dish and pour hot gravy on top and serve.

Recipe Tip :
Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.
Preparation Time : 20-25 minutes