Malai kofta (Veg balls in thick gravy)
INGREDIENTS:
1. Onion – 1 medium size
2. Tomato – 1 medium size
3. Ginger garlic paste – 1 tsp
4. Grated ginger garlic – 1 tbsp ( For koftas)
5. Potato – 1 big
6. Carrot – 1 small
7. Grated cheese – 1 tbsp
8. Curry leaves – 1 sprig
9. Corriander leaves – 1/4 cup (finely chopped)
10. All purpose flour or (maida) – 1/4 cup
11. Corn flour – 2 tbsp
12. Chilli pwdr – 2 tsp
13. Corriander pwdr – 1 tbsp
14. Turmeric pwdr – 1/2 tsp
15. Cashewnut – 6 or 7
16. Garam masala pwdr – 1/4 tsp
17. Cinnomon stick – 1/2 inch
18. Salt to taste
19. Oil as reqd
20. Green chillies – 2 minced
METHOD:
For koftas:
1. Boil or pressure cook the potatoes, peel off the skin and smash it.
2. Peel off the skin and grate the carrot.
3. Mince the greenchillies.
4. Mix the grated carrot, mined green chillies, grated ginger garlic, salt 1 tsp, grated cheese, 2 tbsp chopped corriander leaves, 1/2 tsp maida or all purpose flour and knead it to a dough.
5. Mix the rest of maida and corn flour in a vessel with little water. ( it shd be in a thick consistency).
6. Make small balls and dip into the flour mixture and deep fry the koftas and set aside.
For gravy:
1. Boil the tomato in water and remove skin. Cool it and grind it to a smooth paste and keep it aside.
2. Soak the cashewnut in hot water for a 10 mins, drain the water and grind it to a smooth paste and keep it aside.
3. Pour oil in a pan, splutter fennel seeds, cinnomon stick and add the chopped onions along with salt,curry leaves and corriander leaves and follow it with ginger garlic paste and saut it until the onions turn pink
4. Add the chilli pwdr, turmeric pwdr, corriander pwdr, garam masala pwdr stir for a while and then add the tomato paste. Stir well and allow it to boil.
5. When the raw smell leaves the mixture add the cashewnut paste and boil for 5 mins.
6. Set off the fire and add the koftas.
7. Sprinkle a pinch of garam masala pwdr over the curry and keep it closed for 10 mins before u serve.
8. Serve it with Chappathi, dosa, idly, rice.
