MALAI KOFTA(POTATO BALL IN YOGURTSAUCE)
A recipe from the eastern
part of India, that uses all the essential ingredients that the region
is popular for.
For koftas :
Potatoes - 250 gm.
Gram flour - 20 gm.
Khoya (reduced milk) - 100gm
Paneer(cottagecheese) - 75gm
Sultanas - 10 gm.
Fresh green coriander-4 spring leaves
Green chilies(chopped) - 5 gm.
Sugar - 10 gm.
Oil for deep frying
Salt to taste.
For Curry ::
Onions - 150 gm.
Ginger/Garlic paste - 10 gm.
Green chilies(chopped) - 5 gm.
Coriander powder - 5 gm.
Turmeric powder - 2.5 gm.
Chili powder - 5 gm.
Tomatoes (chopped) - 150 gm.
Yogurt - 112.5 gm.
Ghee (clarified butter) - 45 gm.
Fresh coriander leaves - 100 gm.
Salt to taste.
Red cherry forgarnish.
Boil, peel and mash potatoes. Add salt, gram flour and blend well. Grate khoya, paneer and mix sultanas, chopped green chilies, chopped coriander leaves, salt and sugar. Divide the potato mixture into 4 equal portions. Form a cup with each portion, and fill with khoya mixture. Shape into oval koftas and deep fry till golden brown.
Grind onions, Ginger/Garlic paste, coriander powder, turmeric powder and chilli powder, and fry masala with ghee in a wok. After 2 mins. add tomatoes , stir add salt and water. Cook for 10 mins.
Remove koftas from gravy and arrange in a dish, add beaten yogurt to gravy, mix and pour over the koftas. Garnish with chopped coriander leaves and a red cherry.
Time taken -- 1
hr.
Serves -- 4.
