Malai Kofta Curry

Ingredients

• • Carrot - 100 grams
• • Bean - 100 grams
• • Pea - 100 grams
• • Potato - 100 grams
• • Corn flour - 2 tablespoons
• • Tomato - ¼ kg
• • Bread crumbs - 2 tablespoons
• • Onion - 1
• • Ginger - 1 inch piece
• • Garlic - 10 cloves
• • Cinnamon stick - 1
• • Cloves - 5
• • Cream (fresh) - 1 ½ cups
• • Salt - as required
• • Turmeric powder - ¼ teaspoon
• • Chilly powder - 1 teaspoon
• • Cream - ¾ cup
• • Coriander leaves (chopped) - as required
• • Dhania powder - 1 tablespoon

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Ingredients For Making Paste

• • Cashew nuts - 10
• • Poppy seeds - 1 tablespoon

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Method

• 1. Cut onions into thin long pieces.
• 2. Blanch tomatoes in hot water, remove the skin and make into paste.
• 3. Cut all the vegetables very finely and steam them in pressure cooker.
• 4. When it is cooled completely, add 2 Tablespoons of corn flour, bread crumbs, salt and little chilly powder.
• 5. Mash with hand, make balls, flatten it a little with hand and deep fry in hot oil.
• 6. Keep aside.
• 7. Make a paste of ginger and garlic.
• 8. Heat 3 Tablespoons of oil or ghee in pan add cinnamon, cloves, ginger garlic paste, onions and fry.
• 9. When it turns into a golden brown, add turmeric powder, chilly powder, salt, dhania powder and then tomato puree.
• 10. Cook for few minutes, mix ground cashews, poppy with ¾ cup of cream to this.
• 11. Pour enough water and cook until thick.
• 12. Cook for 5 to 10 minutes and remove from fire.
• 13. To serve, arrange koftas in the serving dish, pour other half of the beaten cream on top.
• 14. Pour the hot gravy on top, serve hot sprinkled with cut coriander leaves.