Malai Kofta Curry
|Carrot||1 , finely chopped|
|Green beans||10 , chopped|
|Green peas||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Potato||1 Large, finely chopped|
|Tomatoes||2 Large, pureed|
|Plain bread crumbs||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Ginger garlic paste||1 Teaspoon|
|Cinnamon stick||1 Inch|
|Fresh cream||2 Tablespoon|
|Cashew nuts||1⁄4 Cup (4 tbs)|
|Poppy seeds||1 Tablespoon|
|Oil||2 Tablespoon (For Deep Frying)|
|Turmeric powder||1⁄4 Teaspoon|
|Red chili powder||1 1⁄2 Teaspoon|
|Coriander powder||1 Tablespoon|
|Chopped cilantro||1 Tablespoon (For Garnish)|
Steam cook the vegetables and allow them to cool. Pat them with a paper towel to remove excess water.
Add cornstarch, bread crumbs, salt and 1/2 tsp red chilli powder to the vegetables.
Mash with hands and make small balls and deep fry in hot oil till golden. Remove and keep aside.
Grind poppy seeds and cashew nuts to a smooth paste by adding some warm water. Keep aside.
Heat 2 tbsp oil in a pan. Add cinnamon and cloves. Saute till nice aroma comes out. Add chopped onions and fry till golden.
Add ginger garlic paste and saute for few seconds.
Add turmeric powder, red chilli powder, coriander powder, salt and tomato puree. Mix well and bring to a boil. Simmer for 5 minutes.
Add ground poppy seeds and cashew nuts mixture along with the cream. Mix well. Pour enough water and cook for about 5 minutes until the gravy becomes thick.
To serve, arrange koftas in a serving dish and pour hot gravy on top, serve hot sprinkled with some chopped cilantro.
[Put the koftas in the gravy just before serving, or else they will become soggy].