Malai Kofta ( Potato and Cheese Balls in a Tomato Gravy) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From . This is a lengthy recipe, but, the result is well worth the effort. Note: I add one tablespoon of cornstarch to the potatoes so that they fry beautifully without breaking Ingredients:
1 1/2 lbs potatoes |
2 tablespoons ricotta cheese |
2 tablespoons heavy cream |
4 -5 cashews, chopped |
1 tablespoon raisins |
2 -3 finely chopped green chilies |
1/4 teaspoon sugar |
1 teaspoon coriander powder |
1 teaspoon cumin powder |
1 teaspoon chili powder |
1/2 teaspoon cardamom powder |
salt |
3 tablespoons cooking oil |
oil, the koftas (for frying) |
2 medium onions, chopped |
3 garlic cloves, crushed |
1 inch ginger, crushed |
3 large tomatoes, pureed |
1 teaspoon chili powder |
1/2 teaspoon garam masala powder |
1/2 teaspoon coriander, powder |
1/2 teaspoon cumin powder |
2 teaspoons powdered poppy seeds |
1/2 teaspoon sugar |
1 tablespoon ground peanuts or 1 tablespoon cashews |
Directions:
1. Boil the potatoes till tender.
2. Peel, mash and add salt to taste; keep aside.
3. Mix all the other ingredients for the kofta into a paste.
4. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
5. Note: I add one tablespoon of cornstarch to the potatoes so that they fry beautifully without breaking.
6. Seal the edges and shape into stuffed rounds.
7. Deep fry each kofta till golden brown.
8. Drain and keep aside.
9. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
10. Add the pureed tomatoes and the seasoning powders.
11. Add the sugar and the ground peanuts.
12. The gravy will begin to thicken.
13. You can also add some cream to thicken it some more.
14. Mix in some water if necessary.
15. When the gravy comes to a boil, add the koftas.
16. Heat through and serve.
17. The koftas should be put in just before eating the dish or else they will turn soggy.
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