Malai kofta

After navratri fast, it was time for feast, time for celebration!!! And for celebrations and a small family gathering that we had at our home yesterday, I decided to make this creamy, rich, soft, melt-in-mouth Malai Kofta in Tomato and Cashew gravy.

So let's cook Malai Kofta in really simple steps.

Ingredients:

For kofta:

• 200 gms. cottage cheese
• 1 medium boiled potato
• Salt to taste
• Black pepper to taste
• 1/2 tsp. cardamom powder
• Handful of raisins and Cashews for stuffing
• 1 tbsp. cornflour

For gravy:

• 3 tomatoes pureed
• 1/2 cup cashews soaked in water for 2 hours
• 2 tbsp. oil
• 1 tsp. cumin powder
• 1 tsp. cardamom powder
• Salt to taste
• 1/2 tsp turmeric powder
• Black pepper to taste
• 1 cup full cream milk
• 1/2 cup fresh cream
• 1-2 tbsp. cornflour

For garnish:

• Chopped coriander leaves
• Grated cottage cheese (optional)
  

Directions:

For Koftas:

• Crumble cottage cheese & potato together, add salt, pepper, cardamom powder, and mix all ingredients together well.

• Divide the mixture into equal portions, take one portion and flatten it with your hand and place few raisins and cashews in the centre .
  

• Roll again into a ball.
  

• Sprinkle cornflour in a plate, dust all the koftas with cornflour.
  

• Heat oil in a deep bottom vessel and fry koftas till light golden colour, do not overcook.
  

Gravy:

• Heat oil in a heavy base wok, add chopped tomatoes and cook till oil leaves sides.
• Make fine paste of cashews in a grinder, add the paste in the wok and keep stirring from time to time.
• Add cumin powder, salt, black pepper powder, cardamom powder and sauté for few minutes.
  

• Simmer the flame, and add milk while stirring continuously.
• Take 2-3 tbsp milk in a bowl add cornflour and mix till all lumps are dissolved add this to the gravy and cook till the gravy is thick, add raisins and cashews.
• Whisk cream and add to the gravy, switch off the flame.
  
• Put koftas in the gravy just before serving.
• Garnish with grated cheese and chopped coriander.