Malai Kofta, Potato-paneer Balls in a Rich Creamy Gary - A vegetarian Recipe, Moghlai Dish

II Malai Kofta II

Potato-Paneer Balls in a Rich Creamy Gravy

Serves : 5-6

Ingredients:

For Koftas :

2 Potatoes, Boiled, peeled and mashed
75 gms. Paneer, grated
1tsp. Green chillies, chopped
25 gms. Raisins (Kishmish)
Salt to taste
1/4 cup Corn Flour
1/4 tsp. red chilli powder
Oil for frying

For Gravy :

2 medium size boiled Onions, paste
1 tbsp. each gine-garlic paste
1/2 tsp. green chillies, finely chopped
1 large Tomato, pureed
1/2 cup Khoya (Mawa)
1/2 cup fresh cream or heavy whipped cream
1 tsp turmeric powder
2 tsp. coriander powder
1/2 tsp. red chilli powder or to taste
1/4 tsp. sugar
Salt to taste
1/2 tsp. Garam masala powder
2-3 tbsp. Oil

Variation : Milk powder can be used in place of khoya

Preparation:

For koftas, mix all the ingedients of koftas together and divide into 14 equal portions .Shape into long rolls and suff raisins into each roll, deep-fry in hot oil until cooked. Drain onto an absorbent paper and keep aside.
Heat oil in a pan and add boiled onion paste and cook till golden brown. Add the ginger-garlic paste and stir-fry for few seconds. Add turmeric powder, corriander powder, red chilli powder and salt, stir-fry for few seconds. Stir in tomato puree and add sugar and garam masala powder. Cook on high heat, stirring continuously till oil begins to separate.
Now in 11/2 cups of water dissolve khoya or milk powder. Add to the gravy. Bring to boil. Simmer and cook for 5-10 minutes or until desired consistency. finish with fresh cream.
Just before eating, place the fried koftas in a serving dish and pour the hot gravy over and serve immediately garnished with fresh stirred cream.