Malai Kofta

Adapted from Swasthi's Recipes.

Kofta

• 1/2 c cooked potatoes, mashed

• 1/2 paneer, shredded

• 1 1/2 T cornstarch (sub maida)

• 1/2 t ginger paste

• 3/8 t garam masala

• 1/4 t cumin powder

• 1/2 green chili, mashed

• 1 T cilantro leaves, chopped

• 1/2 t salt

• 5 cashews, chopped

• 2 t raisins

Malai

• 1/2 cashews, soaked

• 2 tomatoes, chopped into 1 inch pieces

• 1/2 onion, chopped into small pieces (would recommend, did not use because of salmonella outbreak)

• 3 T greek yogurt

• 1 T milk

• 1/2 t ginger paste

• 1/2 t garlic paste

• 3 green cardamoms

• 5 cloves

• 1/2 in cinnamon piece

• 2 t raisins

• 1/4 t red chile powder

• 1/4 t turmeric

• 1/2 t garam masala

• 1/2 t coriander powder

• 1/2 t salt (adjust to taste)

Directions

1. Soak cashews in water for at least 4 hours.

2. Kofta: mix together all ingredients in a bowl. Taste and adjust salt as needed. Form into small patties.

3. Add 1 teaspoon of oil onto a frying pan and fry kofta balls until well cooked and sides are brown. Set aside.

4. Malai: Sauté onion until golden brown. Cook in a large pan on high for about 4 minutes until soft and mushy. Let cool for a few minutes.

5. Puree cashews, yogurt, and milk in a blender until creamy. Add cooked tomatoes and blend until smooth.

6. Fry ginger paste, garlic paste, cardamoms, cloves, and cinnamon in 1 t oil on the frying pan.

7. Pour cashew tomato mixture back onto frying pan and add 1/3 - 1/2 c water. Add raisins.

8. Let boil and cook until mixture thickens.

9. Mix in red chile powder, turmeric, garam masala, coriander powder, and salt. Cook for 1 more minute.

10. Assemble by adding the kofta pieces to the malai.

11. Garnish with chopped cashews and cilantro.