malai kofta

To me, recipes become difficult if they involve cooking more than one

item. For preparing Malai kofta (MK), the kofta has to be made separately

before immersing it in the gravy. The need to cook two different items to prepare

this exotic dish, had always kept me away from trying my hand at it.



However, due to several reasons, I decided to cook MK last week.



I used the following:



For the Kofta :



	Boiled and mashed potatoes

	Onions

	Fried bread crumbs

	Grated Paneer

	Salt

	Corn flour, little amount

	Garam Masala

	Chilli powder

	Chopped coriander leaves



I mixed all the above ingredients,except the corn flour, for the kofta and

rolled the mixture into small balls. I tossed all the balls on a bed of corn flour,

to provide a nice coating of the powder. Then I fried the coated balls in

oil (ghee gives a nice smell to the dish).



For the Gravy:



	Chopped Tomatoes

	Choppped onions

	Ginger garlic paste

	Butter

	Salt

	Chilli powder

	Turmeric

	Oil



I made a thick gravy of the tomatoes and onions by cooking them in oil

in a kadai. (for a thicker gravy, a paste of the tomatoes and onions can

be used). Then I added the ginger-garlic paste, turmeric, chilli powder,

garam masala and cooked till the raw smell was eliminated. Finally, I

added butter and then immersed the koftas into the gravy. Simmered the dish

for 2-3 minutes, removed from the flame and served hot with rotis.



Happy cooking..

- priya varadan som