Malai Kofta Curry

Ethnicity - Punjabi, North Indian Inspired from Chef Harpal Singh Sokhi

for kofta

Paneer - 200 gm
Boiled Potatoes - 2
Corn Flour / Maida - 1/2 cup
Green Chillies - 2
cardamon powder and Cumin powder

Cashwenuts, almonds and raisins

Gravy
Onion- 1 medium
Ginger Garlic paste- 1 1/2 tsp
Tomato - 1
Green chillies - 2
Cashewnut - 1/3 cup
Whole spices- cardamon 2, clove-3, cinnamon- 1 stick
Bay leaf-1
Milk - 1/2 cup
Water
Cream- 1/3 cup
Sugar

Method

For Kofta
Grate the paneer and Potatoes (Boiled)
Add all the ingredients of kofta.
And add 1/4 Corn flour. and make a smooth dough.
Make small balls,
Place 2 – 3 cashews and raisins in the centre and shape into a ball
Heat the oil to fry kofta's..
roll the kofta's in corn starch and fry in medium low flames.
Fry till the ball become light golden brown color.

Gravy
Make a paste of the onion.
Also tomato puree.
side by side .... Soak cashewnuts in hot water grind into a smooth paste.
Heat oil in a pan and add the Whole spices- cardamon 2, clove-3, cinnamon- 1 stick

and saute. Add onionpaste and green chilly and fry till onion becomes golden brown.
Add ginger garlic paste and saute. Now Tomato puree and fry them untill they leave some oil.
Add the the cashewnut paste and continue to stir for about 5 to 7 minutes till oil starts separating
Add one cup of water and 1/2 cup of milk and bring to a boil.
Add cream, sugar and simmer and finally salt and the kofta balls and switch off the flame.