Name: Malai kofta (Jain recipe) recipe by Sonal at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: For koftas : Grated Paneer 200gm; Boiled and peeled, grated potatoes 2 medium; Khoya 2 tbspn; raisins 12-15; Chopped cashews 2 tbspn; Chopped Green Chillies 2; Salt to taste; Cornflour 2 tbspn; oil for frying koftas; FOR GRAVY:; Cloves 3-4; Tomato 3 big sized; Garam masala 1 tspn; Green chillies 2; Ginger 1 inch; Kasuri methi 2 tspn; Turmeric 1 tspn; Kashmiri chilli powder 1 tspn; Salt to taste; Sugar 1 tspn; Poppy seeds 2tbspn; Cashews 12-14; Cream 2 tbspn; Milk 100 ml; Coriander powder 2tspn; Coriander leaves for garnishing

Ingredients Serving: 4

For koftas : Grated Paneer 200gm
Boiled and peeled, grated potatoes 2 medium
Khoya 2 tbspn
raisins 12-15
Chopped cashews 2 tbspn
Chopped Green Chillies 2
Salt to taste
Cornflour 2 tbspn
oil for frying koftas
FOR GRAVY:
Cloves 3-4
Tomato 3 big sized
Garam masala 1 tspn
Green chillies 2
Ginger 1 inch
Kasuri methi 2 tspn
Turmeric 1 tspn
Kashmiri chilli powder 1 tspn
Salt to taste
Sugar 1 tspn
Poppy seeds 2tbspn
Cashews 12-14
Cream 2 tbspn
Milk 100 ml
Coriander powder 2tspn
Coriander leaves for garnishing

Instructions

Soak cashews and poppy seeds for gravy in water for 2 hours.
For making koftas, take a bowl. Add all the kofta ingredients except raisins, cashews and oil.
Mix khoya, raisins and broken cashews in a bowl seperately.
When a dough like mixture of potato and paneer is formed then take a lemin sized ball of mixture, flaten it on your palm and put khoya mixture in the centre. Close the ball.
Make all the koftas likewise.
Deep fry it or you can also fry it in appe pan.
For gravy:
Take a blender jar, put tomatoes, ginger, green chillies, cloves and grind it to puree.
Also grind cashews and poppy seeds with water and make a smooth paste.
Heat ghee in a wok, put cumin seeds. When it crackles pour tomato puree and stir continuously.
Now add turmeric powder, coriander powder, salt, Kashmiri chilli powder and stir.
When the puree started leaving it's side, then add cashew paste to it and stir.
After two minutes add cream and milk. Milk should be at room temperature. Add boiled water as per the consistency of the gravy you need.
When it boils add sugar and kasuri methi.
After 4-5 minutes of stirring switch off the gas and add chopped coriander leaves.
For serving take two koftas in a bowl and pour hot gravy over it. You can garnish it with grated paneer and cream.

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