Malai Kofta

A perfect vegetarian dish for any occasion!!!

Ingredients
For Kofta
Boiled and Mashed Potato: 1 Cup
Grated Paneer: 1 Cup
Turmeric Powder: 1/4 Tea Spoon
Red Chilly Powder: 1/4 Tea Spoon
Cumin Powder: 1/4 Tea Spoon
Garam Masala Powder: 1/4 Tea Spoon
Chopped Coriander Leaves: 1 Table Spoon
Corn Flour :1 Table Spoon
Salt: As Required
Oil: As Required
For Gravy
Onion: 2
Tomato: 2
Shah Jeera/Sajeerakam: 1/2 Tea Spoon
Ginger Garlic Paste: 1 Table Spoon
Turmeric Powder: 1/4 Tea Spoon
Red Chilly Powder: 1/2 Tea Spoon
Garam Masala Powder: 1/4 Tea Spoon
Cashew nuts: 10 - 12
Fresh Cream: 1 Table Spoon
Chopped Coriander Leaves: 1 Table Spoon
Kasuri Methi: 1 Tea Spoon
Oil: 2 Table Spoon
Salt: As Required
Hot Water/Milk: As Required

Cooking Time: 30 Minutes
Method

Soak cashew nuts in hot water for 5 to 10 minutes and then grind it to a paste and keep aside

Making Kofta
To a mixing plate or bowl add all the ingredients mentioned under for making kofta other than oil

Combine well

Take small portions out of the mix and roll it to balls

You can either deep fry the balls or use an appe pan and fry the koftas
Here i am using a appe pan / paniyaram pan

Pour 1 drop of oil in each hole of the appe pan

Place the koftas and cook in low flame by turning sides as necessary

While flipping the koftas you can put a drop or two of oil
Fry until the koftas are light brown in color
Keep the koftas aside

Making gravy
To a pan pour a table spoon of oil and add ginger garlic paste

Saute for 2 to 3 minutes and add sliced onion

Saute for 3 to 4 minutes and add chopped tomato

Let it cook for 3 to 4 minutes
Add salt, turmeric powder, red chilly powder and garam masala powder

Saute till the raw smell of the spices is gone

Switch off the flame and let it cool well and then grind it to a fine paste
Pour a table spoon of oil to a pan and add the shah jeera.

Once it crackles add the ground paste

Cook for a good 8 to 10 minutes in low flame
If the gravy is too thick add hot water or milk to achieve the desired consistency
Once done add cashew nut paste, coriander leaves and fresh cream

Combine well and switch off the flame.
Slightly crush the kasuri methi and add it to the gravy
When you are about to serve slightly warm the gravy and add your kofta balls and serve with rice, roti, naan, ghee rice etc

Note:
For the recipe of paneer Click Here
If you wish to you can add some boiled and mashed carrots, beans, green peas etc while making koftas
Adjust the spice levels accordingly