Malai Kofta Stuffed Potato Balls In Cream
This sinfully good recipe is from the foodcourt column by anjali vellody from the weekend magazine for this week. She is a food writer with 15 years of experience and has written 3 cookbooks for 'khaleej times'. Coming to this recipe, did you know that the word 'kofta' originates from the persian word
Steps
Mix all the ingredients for the koftas together.
Divide the mixture into equal portions.
Shape into balls.
Flatten each ball.
Place 1 / 2 tsp.
Of chopped nuts and raisins in the center of each ball.
Close the ball.
Prepare all koftas in this way.
Heat oil in a wok and deep fry the koftas till golden brown on either side.
Remove onto clean paper napkins , allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
Now for the gravy.
For that , heat 1 tbsp.
Of oil in a pot.
Add the ginger-garlic paste.
Saute for 4 minutes , stirring it continuously till it is golden in colour and the raw smell is gone.
Add onions and fry till golden in colour.
Add 2 tbsps.
Of water.
Mix well.
Add chilli , turmeric and corriander powders.
Add 1 / 2 cup of water.
Cook for 5 minutes , stirring occasionally.
Add salt to taste.
Add 1-2 tbsps.
Of cream and cook for a minute.
Remove from heat.
Place koftas in a serving dish.
Pour the gravy over them.
Garnish .
Ingredients
potatoes, panir, cornflour, cumin powder, salt, oil, raisins, cashews, onions, fresh ginger, garlic, red chili powder, turmeric powder, coriander powder, water, cream, sliced almonds, fresh coriander leaves, mango powder