Malai Kofta (Stuffed Potato Balls In Cream) - cooking recipe

Ingredients

Koftas
200 g potatoes, boiled and grated
100 g panir, crumbled (cottage cheese)
1 tablespoon cornflour
1 teaspoon cumin powder
salt
oil, to deep fry
Stuffing
1 tablespoon raisins, chopped
1 tablespoon cashews, chopped
Gravy
1 tablespoon oil
2 medium onions, peeled,washed and chopped
1 inch fresh ginger, peeled,washed and ground to a paste
2 cloves garlic, ground to a paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 cup water
1 tablespoon cream
Garnish
1 tablespoon sliced almonds
1 tablespoon fresh coriander leaves, washed and finely chopped
1 tablespoon mango powder (amchoor powder)
2 tablespoons oil

Preparation

Mix all the ingredients for the Koftas together.
Divide the mixture into equal portions.
Shape into balls.
Flatten each ball.
Place 1/2 tsp.
of chopped nuts and raisins in the center of each ball.
Close the ball (you may use a little water to seal the ball with your fingertips).
Prepare all koftas in this way.
Heat oil in a wok and deep fry the koftas till golden brown on either side.
Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
Now for the gravy.
For that, heat 1 tbsp.
of oil in a pot.
Add the ginger-garlic paste.
Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
Add onions and fry till golden in colour.
Add 2 tbsps.
of water.
Mix well.
Add chilli, turmeric and corriander powders.
Add 1/2 cup of water.
Cook for 5 minutes, stirring occasionally.
Add salt to taste.
Add 1-2 tbsps.
of cream and cook for a minute.
Remove from heat.
Place koftas in a serving dish.
Pour the gravy over them.
Garnish with mango powder, cream, almond flakes and corriander leaves.
Serve hot.