Name: North Indian Malai Kofta
Prep time: 30 min
Total time: 30 min
Ingredients: 4 - Potato (boiled, peeled and mashed); 100 gm Cottage cheese; 3 - Green chillies (finely chopped); 1/4 cup Cornflour; Salt (As reqd); Oil for frying; 1 no Bay leaf (Vazhana/Karuga ela); 2 nos Cloves (Grambu); 1" piece Cinnamon (Karugapatta); 1 no Cardamom (Elakka)

North Indian Malai Kofta

Round balls resting on a delectable and rich gravy

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

For koftas:-

4 - Potato boiled, peeled and mashed
100 gm Cottage cheese
3 - Green chillies finely chopped
1/4 cup Cornflour
Salt As reqd
Oil for frying

Whole garam masala:-

1 no Bay leaf Vazhana/Karuga ela
2 nos Cloves Grambu
1" piece Cinnamon Karugapatta
1 no Cardamom Elakka

Instructions

Mix together potatoes, green chillies, paneer, cornflour and salt.
Make round balls of the above mixture.
Heat oil in a pan or a kadai.
Fry, till golden brown(just like you do for gulab jamun).
Boil the tomatoes in enough water, until it`s skin starts coming out.
Remove and grind in a mixer.
:- You can take out the tomatoes, mash them, pour the gravy coming out of the tomatoes back into the water and then grind. Otherwise, the tomatoes will splash all over the kitchen.
Reserve the water for later use.
Grind together onions, ginger and garlic into a fine paste. Keep it aside.
Heat oil in a pan or a kadai.
Add crushed whole garam masala.
Add the ground onion paste and fry on a low flame, till the raw smell goes.
:-It should be fried enough otherwise, the raw smell will persist even if you boil later.
Add the tomato puree.
:- You may strain the puree and remove the seeds and skin.
Add the water in which the tomatoes were boiled.
Add salt, sugar, garam masala, tumeric powder, chilly powder, kasuri methi and simmer for some time.
Take this gravy out into a serving dish.
Just before serving, add the koftas so that they don`t get too soft by the time one eats.

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North Indian Malai Kofta