MALAI KOFTA

Onion   500g                     

Ginger paste 50g           

Garlic paste 50g           

Cashewnuts 100g        

 Magaz 100g                     

Curd 50g                           

White pepper powder As required                                                                          

Green chillies 30g       

Cream 50g                         

Salt To taste                   

Oil 80g                                

Potatoes 200g               

Paneer 100g                    

Cornflour 50g              

Raisin 30g                          

Khoya 50g

PROCEDURE

                                                 

1.    Cut onion into quarter. Boil them and Blend to fine paste

2.    Make ginger and garlic paste

3.    Boil cashewnut and Magaz and blend to fine paste

4.    In a pot add oil, add onion paste and cook till paste leaves oil from side

5.    Now add cashewnut and Magaz paste, cook it.

6.    Add white pepper powder and salt.  Remove the pot from flame and add curd. Whisk it nicely.

7.    Finish the gravy with cream

8.    For Koftas: Boil Potatoes and grate paneer. Mix both add cornflour, seasoning and chop raisin and roll into small balls. Coat the balls again with cornflour and deep fry. If you wish you can also mix khoya for making koftas 

9.    Serve koftas in bowl pouring gravy on top and garnish with cream