MALAI KOFTA SIMPLE RECIPE

koftas shape you can give as you like....round..piramid..or pipe shape  

Ingredients

For The Koftas

1/2 cup crumbled paneer (cottage cheese)
1/2 cup boiled and mashed potatoes
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
3 tbsp cornflour
salt to taste

For The Gravy

2 cups fresh tomato pulp
1 cup roughly chopped onions
2 tbsp cashewnuts (kaju)
2 tbsp butter
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrark) paste
1/2 tsp green chilli paste
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
salt to taste
2 tbsp fresh cream

Other Ingredient

oil for deep-frying

For The Garnish

1 tbsp fresh cream

Method 
For the koftas

1. Combine all the ingredients in a deep bowl and mix well.
2. Divide the mixture into 8 equal portions and roll each portion into a cylindrical shape.
3. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides.
4. Drain on an absorbent paper and keep aside.

For the gravy

1. Combine the onions and cashews in a mixer and blend till smooth. Keep aside.
2. Heat the butter in a deep non-stick pan, add the onion-cashew paste, garlic paste, ginger paste and green chilli paste, and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Add the fresh tomato pulp, sugar, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
4. Switch off the flame and add the fresh cream and mix well.

How to proceed

1. Just before serving, arrange the koftas in a serving dish. Pour the hot gravy over the koftas.
2. Serve immediately garnished with fresh cream.