Cashewnut Malai Kofta

Can be had with plain which steamed rice or rotis or naan

  • To prep

    15 min

  • To cook

    1 hr

  • Level

    Hard

  • Servings

    5

Ingredients

  • Kofta iIgredients
  • 3 potatoes (boiled & mashed)
  • 3/4 cup cottage cheese (grated)
  • 1 small green chilly (deseeded finely chopped) (if you want more spicy do not deseed and add more)
  • 2 tablespoon coriander (finely chopped)
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 2 tablespoon raisins
  • 2 tablespoon cashewnuts (chopped)
  • 2 tablespoon plain flour (maida)
  • Oil (for deep frying kofta)
  • Onion Tomato Puree Ingredients
  • 2 tablespoon oil
  • 1 onion (sliced)
  • 1 teaspoon ginger garlic paste
  • 2 tomatoes (sliced)
  • 2 tablespoon cashewnuts
  • Curry Ingredients
  • 1 tablespoon butter
  • 2 tablespoon oil
  • 1 teaspoon cumin
  • 2 pods cardamom
  • 1 bay leaf
  • 1 inch cinnamon
  • 2 cloves
  • Half of 1/4 teaspoon kashmiri red chilly powder (if you want spicy add more)
  • 1/2 teaspoon turmeric powder
  • 3/4 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/4 cup cream (malai)
  • 1/2 cup water
  • 1 teaspoon kasuri methi (crushed) (Fenugreek seeds)
  • 1/4 teaspoon garam masala powder

Method

    Kofta Method
    In a large mixing bowl take potatoes and cottage cheese.
    Add green chilly, coriander powder, cumin powder, 1/2 teaspoon salt, and mix well to combine everything.
    To this mixture add raisins and cashewnuts to have crunchy bite in the kofta.
    Mix well making sure all the spices are well combined with the potato mixture.
    Add flour and mix well to combine all ingredients very well forming a soft dough. Flour helps to absorb moisture and bind the mixture well.
    Prepare a small ball sized kofta by greasing hands with oil.
    Deep fry the Koftas on a medium flame setting.
    Stir occasionally, making sure the koftas are cooked uniformly and do not burn or stick to the bottom of the kadai.
    Fry until the kofta turn golden brown and crisp.
    Switch off the gas and remove the koftas from the kadai and put them on kitchen towels or wire mesh to drain off the excess oil and then keep the koftas aside.
    Onion Tomato Puree Method
    In a pan heat oil and saute onion and ginger garlic paste until the onion changes colour slightly.
    Add tomatoes and saute slightly.
    Add cashewnuts and continue to saute until tomatoes soften completely.
    Cool the mixture completely and then transfer to a blender. Blend to smooth paste. If required adding water.
    Filter the mixture to get rid of skin and seeds from this paste and until silky smooth onion-tomato puree is attained. After that keep the puree aside.
    Curry Method
    In a large kadai heat butter and oil on the highest flame setting.
    Once the oil is hot turn the gas down to the medium flame setting.
    Saute cumin, cardamom, bay leaf, cinnamon, cloves until they turn aromatic.
    After that turn the gas on the lowest flame setting and add chilly powder, turmeric powder, coriander powder, cumin powder, and saute until the spices turn aromatic.
    Add in the prepared onion tomato puree with 1 teaspoon salt and mix well.
    Cover the lid and cook until the mixture starts to thicken and oil separates from sides.
    Now add cream and mix on the lowest flame until it's all well combined.
    Add water and mix well adjusting consistency as per your requirement.
    Get the curry to a boil, add kasuri methi, garam masala and mix well.
    Pour the curry over the koftas and malai kofta is ready to enjoy.
    Serve it with plain steamed white rice or naan or rotis.
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