Malai kofta

Ingredients:

For kofta

Potato - 1 medium
Carrot - 1 medium
Paneer - 1/2 cup, grated
Cashews - 2 tbsp, chopped finely
Corn flour - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt to taste
Oil for frying

For Gravy

Onion - 1 big, chopped
Tomato - 2 big chopped
Ginger-garlic paste - 2 tsp
Milk - 1 cup
Cashews - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1 tsp
Oil - 2 tbsp
Kasoori methi - 1/2 tsp
Salt to taste

Method:

For koftas

1. Peel and pressure cook the potato and carrots with about 1 cup of water for 2 whistles. Drain the water and mash it up.
2. In a mixing bowl, add the mashed potato & carrot, grated paneer, cashews, turmeric powder, red chilly powder,salt and corn flour. Mix well and make a dough. Form small lemon sized balls with the dough. If your not able to form balls, adding a tbsp more of corn flour or bread crumbs to it.
3. Deep fry the balls in medium-high heat taking care not to break the koftas.

For the gravy

1. Soak cashew in 1/4 cup hot milk for about 30 minutes and grind to a smooth paste.
2.Heat a tbsp of oil in a pan. Add onions and saute till it starts to change colour. Now add ginger garlic paste and fry for another 2 minutes.
3. Now add the tomatoes and fry till the tomatoes are soft and mushy.
4. Allow it to cool down and grind it to a smooth paste.
5. Heat a tbsp of oil in a pan and add cumin seeds. When the cumin seeds splutter, add the onion-tomato paste along with 1/4 cup water. Add turmeric powder, red chilly powder,coriander powder, garam masala and salt.
6. Cover and cook for 5 minutes till the gravy thickens. Now add the cashew paste and milk. Mix well and cook for another 2-3 minutes. Then add kasoori methi.

Assembling and serving

1. Before serving, heat the gravy for 1 or 2 minutes. Transfer it to the serving bowl and add the koftas. Garnish it with grated paneer and coriander leaves.

Serve hot with Naan/Chappathi/Pulao.