Malai Kofta

I mostly avoid dishes with lotsa Carbs, guess what with a 10 lb bag of Potatoes in the pantry I am left with no choice than to indulge into cooking with lotsa and lotsa of carbs :)... I know its a pain in the neck with just 2 ppl at home and all these dishes, I guess by the end of this Potato Saga my BMI would shot high... Anyways all that apart with one Potato lover backing the idea of a Potato week :) I love Malai Kofta's the first time I made them it was all a mess, the second time I progressed and the dish came out fantastic... I make them a little different, the ingredients are all the same, but a little easy way in making them is all I did... I used to Microwave the koftas to avoid deep frying, if microwaved they need to be cooked on the reverse side too, most importantly they cannot be man handled, so I deep fried this time...



Ingredients:

For the Kofta's:

Potatoes - 3 nos. Medium sized
Carrot - 1 large
Peas - 1 cup
Cabbage - 1/2 cup
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Bread Crumbs - 2 tbsps
Cashewnuts - few
Salt to taste
Cilantro a few stalks
Water
Oil for frying
Plain Flour - 2 tbsps
Paneer/Cottage Cheese

For the Curry:

Onion - 1 Medium minced
Tomatoes - 2 Medium
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Ginger - Garlic Paste - 2 tbsps
Oil - 2 tbsps
Butter - 1 tbsp
Malai/Cream/Whole Milk - 1/2 cup
Cilantro few stalks
Salt
Water

For Garnishing:

Garam Masala - 1 tbsp
Cumin Powder - 1/2 tbsp
Cashewnuts a few
Cheese

Method:

1. Wash, peel and dice the Potatoes and boil them with Water and Salt. Once tender mash them.
2. Soak the Cashews in hot Water, I soak them cause the kofta's will be tender and the nuts when soaked becomes tender rather than crispy.
3. In a bowl grate Carrot, add Peas and chopped Cabbage mix with Water and microwave for 4-5 mins or until they become tender. When cool squeeze the water out of the Vegetables and reserve the Water for the Curry.
4. Mix the Vegetables, soaked nuts, Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder and Cumin Seeds, finely chopped Cilantro. Add Bread Crumbs based on the dryness of the Vegetables, try to make small golf-sized balls if they fall apart add more Bread Crumbs and roll them into balls.
5. Cut the Paneer/Cottage Cheese into small pieces and center them within the balls and roll them (I like soft cheesy and elastic centers, you can grate them and add the Paneer with the veggie).
6. Roll the koftas into Plain Flour and dust the excess flour, mean while heat Oil. When Oil is hot deep fry the koftas until they turn brown. Remove and strain on kitchen towel.

7. In a pan heat Oil and add Butter, Cumin Seeds and let them Splutter. Add minced Onion and mix well.
8. In a bowl add Water and place the Tomatoes and microwave them for 2 mins, they cook and become tender. Remove the skins and mash with a spoon.
9. Add Ginger-Garlic Paste when smell disappears add the Masala's and stir well, then pour the Tomato paste and the reserved water from Kofta's, in just 2 mins they will cook and give out the aroma.
10. Mix in Cream/ Whole Milk and stir well add choppped Cilantro.
11. In a bowl arrange the Kofta's and sprinkle Garam Masala and Cumin Powder over them and then pour the Curry and Garnish with Cashews and grated Cheese.

Serve With: Roti or Pulav