Malai Kofta Curry
|Paneer||2 Cup (32 tbs), grated (For Koftas)|
|Potatoes||3 , mashed (boiled)|
|Green peas||1 Cup (16 tbs) (For Koftas)|
|Carrots||1 Small, grated (boiled)|
|Maida||4 Tablespoon (For Koftas)|
|Cashews||2 Tablespoon, slit in halves (For Koftas)|
|Raisins||3 Tablespoon (For Koftas)|
|Frying oil||200 Milliliter (For frying)|
|Lemon juice||1 Tablespoon (For Koftas)|
|Onions||2 Medium, finely chopped (For Gravy)|
|Canned tomato puree||15 Ounce (For Gravy)|
|Cashews||15 (For Gravy)|
|Ginger garlic paste||1 Tablespoon (For Gravy)|
|Garam masala||1 Teaspoon (For Gravy)|
|Kitchen king masala||2 Teaspoon (For Gravy)|
|Jeera||2 Teaspoon (For Gravy)|
|Cumin powder||1⁄2 Tablespoon (For Gravy)|
|Coriander powder||1⁄2 Tablespoon (For Gravy)|
|Red chilli powder||2 Tablespoon (For Gravy)|
|Turmeric powder||2 Teaspoon (For Gravy)|
|Fresh cream/Whipping cream||1 Cup (16 tbs) (For Gravy)|
|Cinnamon stick||1 Inch (For Gravy)|
|Green cardamom||2 (For Gravy)|
|Cloves||2 (For Gravy)|
|Bay leaf||1 (For Gravy)|
|Tandoori masala||1 Tablespoon (For Gravy)|
|Oil/Ghee||1 Tablespoon (For Gravy)|
|Finely chopped coriander leaves||2 Tablespoon (For Gravy)|
|Salt||To Taste (For Gravy)|
Mix the boiled and grated carrot, green peas, boiled and mashed potatoes and the grated paneer in a big bowl. Add the garam masala, kitchen king masala, salt, lemon juice, turmeric powder and maida and mix them well using your hands. Do not add water. In fact, remove any water from boiled vegetables to make a thick mixture that can be rolled into tight balls.
Make small egg-shaped balls and deep fry them in batches in hot oil at slow to medium flame till they turn golden brown and crisp from outside. Transfer the fried koftas on paper towel to remove excess oil. If you see that your koftas break while frying, try rolling them in more maida or bread crumbs before frying.
Blend the tomato puree with cashews, kitchen king masala, cunim-coriander powder, garam masala, chilli powder and turmeric powder to smooth paste; add 3 tbsp water to form a liquid paste.
Heat oil in a pan and add jeera, cinnamon stick, cloves, cardamom and bay leaf and saute it for a few mins, then add the chopped onions to it till they are pinkish golden in color. Add the ginger-garlic paste, and then the tomato-cashew puree. Add 1 1/2 cups water and mix well to form the gravy. When it starts simmering, add the dry spices, salt and whipping cream and cook for further 10-15 minutes over a low flame. If you think it is thick and need to make it liquid, add some whole milk. Finally add the tandoori masala to get the nice yellow color. Remove from heat, mix in finely chopped coriander and keep it aside.
When it's time to serve, arrange the koftas in a serving dish, pour the gravy over them and garnish with fresh cream and chopped coriander. Serve hot with Parathas or Jeera Rice! Hope this curry finds a place on your table and helps liven your dinner just as it did ours!