Yummy Yummy Malai Kofta!

Ingredients

For Kofta balls:

1. Paneer (cottage cheese) - 200 grams
2. wheat/white bread - 2 slices (sprinkle little water to it and keep aside, this will make the bread soft)
3. Coriander powder - 1 tea spoon
4. Red chili powder - 1/4 tea spoon
5. Cumin seeds - 1/2 tea spoon
6. Green chili (finely chopped) - 1 tea spoon
7. Coriander (cilantro) leaves, chopped - 3 table spoon
8. Corn flour - 4 tea spoon
9. One medium sized potato - boiled, peeled and mashed
10. Salt to taste
11. Oil to deep fry

For Gravy:

1. Onion (make paste of 1 medium sized onion)
2. Ginger-garlic paste - 1.5 tea spoon
3. Dry red chili - 1 (cut into two half's)
4. Tomato - 2 medium sized (boiled, skin removed and made puree or thick paste)
5. Curd - 1 spoon
6. Cashew paste - 3 to 4 spoon (soak 15 to 20 cashews in water for 30 minute and then make a thin paste out of it)
7. Kashmiri red chili powder (mainly used for rich color) - 2 tea spoon 
8. Coriander powder - 1 tea spoon
9. Cumin powder - 1 tea spoon
10. Garam masala powder - 1/4 tea spoon
11. Turmeric powder - 1/2 tea spoon
12. Milk Cream - 2 to 3 spoon for garnishing. 

Procedure

Kofta balls:

1. Take a bowl and add the grated paneer, cumin seeds, chopped green chili, all masalas, salt, corriander leaves, mashed potato and mix it very well
2. Now add the bread slices and corn flour to the mixture and mix it thoroughly
3. Now make round balls out of the mixture as shown in the picture below and keep aside.

Heat Oil in a pan and when the oil is hot, put the kofta balls into it and let it fry in low heat for 5 minutes until it is deep brown in color and crispy in texture (u may prefer golden brown as well, choice is your's)

This is how it looks after frying

Gravy:

1. Heat 3 to 4 tea spoon of oil in a pan
2. Add dry red chili and onion paste to it and let it fry for a minute
3. Now add ginger-garlic paste and fry the whole mixture until it is golden brown. You may wish to add salt to speed up the process of frying or you may add it later
4. Once the mixture is golden brown, add tomato puree, coriander powder, cumin powder, garam masala powder, turmeric powder, and kashmiri red chili powder. Cook it in medium flame for 5-7 minutes.
5. Now add curd and give it a good stir.
6. Now add cashew paste and cook the entire mixture for about 7-8 minute in medium to low flame.
7. Once the gravy is thick and oil separates out of it add a cup of water and let it cook for 2 to 3 minutes until your desired consistency is reached
8. You may add more water if you want the gravy to be thin, but I prefer a thick gravy
9. Now switch off the flame and add the kofta balls to the hot gravy

Important note:

Add kofta balls to the hot gravy only before serving it. If you add it ahead and keep it in the gravy, the balls will soak all the water in the gravy and will break while serving.

Do not worry if there is a time lapse between cooking the gravy and serving... Just heat the gravy and put the kofta into it just before serving.

Now garnish the malai kofta with milk cream!!

Enjoy and let me know your comments!!!