• Four big potatoes, boiled
• Two hundred fifty gram paneer
• Fifty gram maida
• One tablespoon coriander leaves, finely chopped
• Three onions
• One tablespoon ginger garlic paste
• Two tomatoes
• Two hundred ml malai or cream
• Two tablespoon raisins and cashew nuts
• Fifty grams cashew nuts paste
• Half teaspoon turmeric
• Half teaspoon red chilli powder
• Half teaspoon kitchen king masala
• One tablespoon kasuri methi
• Salt to Taste
• One tablespoon sugar
For the kofta’s:
• Keep the boiled potatoes in the fridge for four to six hours as this makes it easy to cook kofta’s.
• Mash the boiled potatoes, paneer, and maida. The blend should not be too hard or too soft. Now add salt, finely chopped coriander leaves and blend well.
• Cut the raisins and cashew nuts into very small pieces and then add half teaspoon of sugar to the mixture.
• Heat up the oil for deep frying.
• Roll out the balls from the dough you prepared and stuff the dry fruit mixture in the center.
• Fry the kofta’s and if they break’s in hot oil then dust them with dry maida before putting them in.
For the gravy:
• Fry some of the onion, ginger garlic paste and tomato paste.
• Blend the cashew nuts paste with two tablespoon of warm milk and pour it into the paste.
• Except kasuri methi, add all the dry masala into the paste and cook till the oil parts it.
• Add a half cup of water and simmer the gravy till it’s done.
• Add cream/malai, one tablespoon of sugar and kasuri methi. Now malai kofta’s are ready to serve.
• Serve hot.