Lunch

Malai Kofta Curry

INGREDIENTS

200 gms Cottage Cheese(Paneer)
100 gms Potatoes, boiled
2 Nos Green chilli, chopped
To taste Salt
1/8 Tsp White pepper powder
2 Tbsp Corn flour
1 Tbsp Flour
Stuffing-
2 Tbsp Khoya
1 Tbsp Paneer, mashed
10 gms Cashewnut, chopped
10 gms Almonds, chopped
10 gms Raisins, chopped
Few drops-Saffron dissolved in milk
To taste Salt
1/8 Tsp Green cardamom powder
Oil to deep fry
Gravy-
100 ml Oil
½ Tsp Black Cumin(Shahi Jeera)
1 No.Green chilli, seedless, juliennes
3 gms Ginger juliennes
100 gms Onion paste
50 gms Tomato puree
½ Tsp Turmeric
To taste Salt
1/8 Tsp White pepper powder
1/8 Tsp Sugar
As required water
¼ Tsp Garam Masala
2 Tbsp Butter
2 Tbsp Cream
Paste-
60 gms Almonds, blanched, soaked
20 gms Poppy seeds, soaked
Garnish-
1 Tsp Almond flakes
1 Tbsp Khoya, grated
1 Tsp Saffron (dissolved in milk)
1 Tsp Cream
1 Coriander sprig

INSTRUCTIONS

Grate the boiled potatoes and mash the paneer.
Combine all ingredients of stuffing and mix well. Keep aside.
In blender combine soaked almonds and poppy seeds and using very little water make a fine paste. Remove in a bowl and keep aside.
In a bowl combine mashed potato, paneer, corn flour, flour, salt, white pepper powder and green chillies.
Knead the mixture and divide it into equal size portions of 15-20 grams. Flatten each portion between the palms and stuff them with a tea spoon of stuffing mixture. Shape it like a ball again and keep in a plate dusted with corn flour.
Heat oil in a wok, and deep fry all kofta balls till light golden brown in colour. Remove on a tissue paper. Keep aside.
Gravy-
Heat oil in a pan and add black cumin. When it crackles add onion paste, ginger juliennes, green chilli juliennes, and sauté till light brown in colour.
Add dry spices, sugar and cook for 2 minutes. Add almond-poppy seed paste and tomato puree; cook on slow fire for 5-7 minutes. Add water in batches as required. Cook till oil separates. Check seasoning and consistency.
Add fried kofta balls and simmer for 5 minutes.
Finish with butter, cream and garam masala. Give a final mix and remove in a bowl.
Garnish with grated khoya, almond flakes, cream, saffron drops and coriander sprig

Preferred recipes by Chef Rakesh Sethi.

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