Malai Kofta

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Its a very popular vegetarian dish. Its a very rich and delicious paneer dish.
Ingredients: 
Kofta:
  1. Paneer: 1 cup (grated)
  2. Potato: 1 large boiled
  3. Cornflour: 1 tbsp
  4. Green Chilli: 2 -3 (finely chopped)
  5. Coriander: 1 tbsp chopped
  6. Salt: as per taste
  7. Chat Masla Powder: 1/2 tsp
  8. Maida (all purpose flour): 2 tbsp
  9. Oil for deep frying

Gravy:
  1. Onion: 1 large (Paste)
  2. Ginger garlic paste: 1 tbsp
  3. Butter: 1 tbsp
  4. Garam Masala: 1/2 tsp
  5. Tomato: 1 large (pureed)
  6. Red chilli Powder: 1 tbsp
  7. Salt : as per taste
  8. Cashew : handful Soaked
  9. oil: 1 tbsp
  10. Edible Red Color: a pinch

Procedure:
Heat oil for deep frying
Mash together all the ingredients for the kofta (except maids) and make a smooth dough.
Take small balls and shape into koftas.
Make a wash with maida and water.
Once the oil is hot, deep individual koftas into the maida wash and fry them in hot oil, till golden brown.
Make a fine paste of the soaked cashew.
For the gravy heat oil in a kadhai.
Add the onion paste to the hot oil and for 2-4 minutes or till the raw smell is gone.
Add the ginger garlic paste and cook for another 3-4 mins, stirring occasionally. 
Add rest of the spices, tomato pure  and salt to tate to the masala and cook till the spices are cooked through and oil separates from the masala.
add the butter and cashew paste to the masla and cook for couple of minute more, adding little water at a time till u reach the desired consistency.
Let the gravy come to a boil, add pinch of edible food color and then let it simmer for 2-4 mins more.
In a serving bowl arrange the koftas and add the hot gravy to it.

Generally koftas and added to the gravy while simmering and then served, but this make the koftas little soggy so I prefer adding the gravy to the koftas directly in the serving bowl.
Serve it with nan or roti and enjoy.
Till then happy blogging.
Rakhee

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