Malai kofta

Malai kofta - Sangita Kalarickal

Pix: Sangita Kalarickal and Vaishali Joshi

Paneer crumbled very fine
Potatoes,  boiled and mashed
One slice bread soaked in milk.
Cashews
Golden raisins
Ginger paste
Garlic paste
Coriander powder
Cumin powder
Turmeric powder
Chilli powder
Salt
Tomato puree/chopped
Onion
Garlic
Ginger paste
Garlic paste
Green chilli paste
Red chilli powder (to taste, depending on the amount of heat you want)
Turmeric powder
Bay leaf
Whole garam masala
Garam masala powder
Kasuri methi
Coriander leaves
Cream
Koftas:
Add crumbled paneer to the mashed potatoes. It's easier and tastier, if you use freshly made paneer at home. Mash the soaked bread into a paste and add to the mixture. Add the masalas, both wet and dry powders. Knead the dough until you can make becomes one big ball. If it's too wet, add more potatoes. Make little balls with the dough, and stuff cashew and raisins in each.
Take a pan, add oil and fry the koftas on medium heat until golden on the outside. Since this is shallow frying, you'll have to keep turning the koftas to keep the shape as well as to get it golden.
Gravy
After the koftas are done, adjust the oil for making gravy. Add bay leaf and whole garam masala. Fry for a few moments until aromatic. Then add the chopped onions to the pan. Add the wet masalas. Fry well, add the tomatoes and the dry masalas. Cook until tomatoes are done and the oil separates. Now remove the bay leaf and blend the gravy. Better to use an immersion/hand blender. Add kasuri methi. Turn off heat and add cream and toss in chopped coriander leaves.
Serve kofta covered in gravy, with rotis or naan.