Malai kofta
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Ingredients:

• Kofta:
  • 1 cup boiled and mashed potatoes
  • 1 cup mashed paneer
  • 2 tablespoon minced cilantro
    
  • 1/2 teaspoon cumin seed
    
  • 1/4 teaspoon salt
  • 1 small finally chopped green chili

  Kofta Batter:

• 2 tablespoon all purpose flour (plain white flour)
• 4 tablespoons water

Also needed:

• Oil to fry , Ghee is best.
  
• Sauce:
  • 2 tablespoon oil
  • Generous pinch asafetida
    
  • 1 teaspoon cumin seed
    
  • 2 medium tomatoes
  • 1 tablespoon shredded ginger
    
  • 1 green chili
  • 1 tablespoon coriander powder
    
  • 1/2 teaspoon turmeric
    
  • 1/4 teaspoon red chili powder
  • 1 teaspoon all purpose flour
    
  • 1/4 cup cream
  • 1/2 teaspoon salt (to taste)
  • 2 tablespoon minced cilantro
    

Method

Kofta

1. Mix all the ingredients together for kofta,
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer ( cheese) balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.

Sauce:

1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild heat, take the seeds out of green chili before blending.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the asafetida and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the salt and cilantro. Let it cook for another minute.
9. Add koftas as soon as it comes to boil, turn off the heat. Note: koftas will expand to about 11/2 times, if you like more sauce this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft, they should be added to the sauce when you are ready to serve otherwise koftas will break.
    

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Cook with Devotion