MOGULAI MALAI KOFTA

INGREDIENTS

Pototoes - 200gms(boiled)

Panner - 200gms (grated)

Corn flour - 1/4cup

Brown onion paste - 1/4 cup

Tomoto paste - 1/2 cup

Kaju - 1/4 cup

Kus kus/ poppy seeds - 1/4cup

Dry coconut powder - 1/4cup

Ginger garlic paste - 1tsp

Salt

Chilli powder - 2tsp

Turmeric powder - 1/2tsp

Corriander powder- 1/2 tsp

Jeera powder - 1/2tsp

garam masala - 1/4tsp

Kasturi methi - 1/4tsp

Fresh cream - 1/4cup

Method

For kofta

• Mash boiled pototo. add gratted panner, salt and corn flour
• Mix  to make dough. Add 1tbsp water if neccessary
• Divide the dough in to 6 equal portions. make small balls and stuff kaju in to the balls.
• Heat oil for deep frying. Fry the balls till turn golden colour. dont over fry the balls and be careful while frying because they are very tender and would break easilt.
• Once they turn golden colour, remove and keep a side.

For  gravy

• Soak kaju, kuskus and Dry coconut powder for 2 to 3 hrs.
• Grind them to a smooth paste.
• Heat oil in a pan. Add brown onion paste.
• Then add ginger garlic paste, turmeric powder chiili powder and salt. saute for 5 mins.
• Add tomoto paste and cook for 5 mins.
• Add the kaju paste and mix. now add daniya powder and jeera powder.
• Add some water and cook for 5 mins.
• then add fry cream, garam masala and kasturi methi.
• cook for 2 mins and remove from fire.

To serve, place the kofts in bowl and add the gravy on to of it. keep it a side for 15 mins.

Serve with rice or roti.