Malai Kofta Vegetable Dumplings In Curry Sauce

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Adapted from a recipe i saw on the vah reh vah (vah chef) cooking show. This is really good - not too watery or too creamy. Make sure you slice the onions very thinly, add the salt to them and cook them for a fairly long time until they are a caramel color. Make sure to add the full amount of water to the sauce as well. The amount of spices may seem like a lot, but trust me, it's good!!

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Steps

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Koftas:.

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Boil potatoes , drain , cool and grate 1 cup.

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Defrost 1 cup peas and carrots in microwave.

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Using cheesecloth , squeeze moisture out of peas & carrots.

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In a medium-size bowl , combine vegetables with grated potatoes.

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Grate 1 cup paneer and add to vegetable mixture.

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Add 1 small handful chopped cilantro , chopped green chiles , 2 tbsp coriander powder , 1 tbsp cumin powder , a sprinkle of chile powder , 1 / 2 tsp salt.

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Add medium-ground cashews and 1 / 8 cup raisins and mix well.

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With your hands , form into round koftas 1 1 / 2 to 2 inches in diameter and roll in flour , coating all sides of koftas.

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Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.

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Curry sauce:.

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In a skillet , preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1 / 2 tsp salt until caramelized and brown.

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Add all ginger garlic paste , turmeric , chopped tomatoes , a sprinkle of chili powder , 1 tbsp cumi.

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Ingredients

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panir, cream, goat milk yogurt, fresh cilantro, thai green chili, frozen peas and carrot, russet potato, tomatoes, garlic cloves, minced ginger, coriander powder, cumin powder, turmeric powder, yellow onion, jeera powder, red chili powder, cashews, raisins, salt, cornflour, vegetable oil, cheesecloth, water, garam masala