Kofta Curry

This is my take on the rich, creamy and delicious Malai kofta. I didn’t want to deep fry the koftas and I used Giniann’s tip on baking the koftas. I used my toaster to bake the koftas, but they didn’t turn as brown I would like them to be, so I shallow fried them in little bit of oil to make them crispy and golden outside and creamy inside. Even though I ended up using more oil than I thought of using, it is way too less than the malai kofta’s from the neighborhood restaurant. Here’s the recipe.

Ingredients:
For Koftas:
Potatoes – 2 medium, boiled, peeled and mashed
Grated Paneer - 1/4 cup
Corn flour – 2 tbsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Cumin powder – ½ tsp
Salt – to taste

For Gravy:
Onion – 1 medium, chopped
Tomato paste - 3 tbsp
Garlic - 2 cloves
Ginger - 1"piece
Garam masala – 1 tsp
Red chili powder – 1 tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Turmeric - 1/4 tsp
Light cream – ¼ cup
Salt – to taste
Method:

• To make the koftas, mash all the ingredients together and make small uniform balls. You can either deep fry them or bake them in a 400ºF oven for 30 minutes. If they don’t turn as golden as you like, sauté them in 2 tbsp of oil and drain them on a paper towel.
• Grind half of the chopped onion, garlic and ginger into a paste.
• Saute the other half of the chopped onion in the oil, after they turn transparent, add the onion paste, turmeric and 1/2 cup water. Cook on medium heat for 5 minutes.
• Add tomato paste, cumin and coriander powder, red chili powder and cook for another 10 minutes. Add water if the gravy looks too dry.
• Add the cream, salt and koftas and simmer for a little while till the koftas are warmed through.
• Garnish with cilantro and serve with plain or jeera rice or chapathis.