Malai Koftas

Ingredients :
1 tbspn Kasoori Methi.
2 Cup Mashed Potato ,
1/4 Cup grated dry coconut (खोबरा) , 5-6 Cashews
Salt to taste , Red chilly powder , 1 tbspn Rice flour ,
Oil to fry.

Procedure for Koftas :
Dry Roast cashew pieces in a pan . Then roast grated coconut . Add chilly powder and salt to taste. Mix well.
Take a mashed potato and stuff the coconut + chashew Mixture to form balls (kofta). DO NOT ADD SALT OR ANY SEASONING TO THE POTATO AS IT GETS MOIST AND FALLS APART WHEN DEEP FRIED. Roll the kofta in rice flour to form a thin coating . Deep fry the kofta on medium heat.
Roast Kasoori Methi so that it becomes crisp. Crush it to fine powder with hands and add it to the basic brown gravy which we prepared. Then place the Kofta in a bowl. Pour the gravy over it and garnish it with Cilantro / Coriander. Kofta Curry is ready to serve.

Variation : You may use Grated Paneer,soya granules,Grated Cabbage for filling Koftas.


For Gravy:
Ingredients :
3 tbspn Oil , 1 cup coarsely chopped onion , 1 tomato , ½ tbspn All Purpose flour (Maida)
¾ tbspn Garam Masala , 1 tspn red chilly powder (or per your taste preferences)
¼ tspn turmeric , 2 pinch asafoetida (Hing) , Salt to taste ,
4-5 cashews , 1 tbspn heavy cream (optional)
Coilantro (Coriander) to garnish.

Procedure :
Heat Oil in a pan . Add Hing and turmeric followed by Onion. Let the onion cook then add All Purpose flour so as to remove the raw flavor. Then add chopped tomato and let cook. Once cooked let it cool and move the ingredients to the grinder. Add Garam Masala , Salt , Red chilly powder and blend to form a fine paste. You may add cashews and heavy cream to the grinder to enhance the richness.
Heat a dash of oil in the same pan again and add the gravy to the pan. Let it come to a boil so that all flavors mix well. The gravy is ready.
You may now add the cooked vegetables / meat / Kofta to the gravy.
Garnish it with Cilantro.