Mughlai Malai Kofta ~ Award Time

From the time I have posted the picture of Naan with a Curry, there were many assumptions made by my fellow blogger friends with regards to the curry being accompanied with Naan and many eager friends are waiting for the recipe of the same.

Let me reveal the Curry which is eagerly awaited by all......Its rich Mughlai Malai Kofta!!!

Malai Kofta has always been my special curry for special Occasions due to its richness of Cream and Dry Fruits and aromatic flavours. Malai means Cream, the koftas are served in a creamy gravy. Malai Kofta taste best when accompanied with Naan or any Parathas.

Ingredients:
For Koftas
2 Medium sized Potatoes
50g. Paneer
50g. Khoya or Baked Ricotta Cheese
1 Tablespoon of Kish mish (Raisins)
1 Tablespoon of Chopped Kaju (Cashew nuts)
1 Teaspoon of Chopped Green Chillies
1 Tablespoon of Cornflour
1 Teaspoon of Coriander powder
1/2 Teaspoon of Turmeric powder
1/2 Teaspoon of Cardamom powder
Salt to taste

For Gravy
2 Medium Sized Onions
1 Small Tomato
3 Green Chillies
1/2 Cup of Khus Khus (Poppy seeds)
3 Tablespoon of Cashew nuts and Almonds
1 Tablespoon of Ginger - Garlic paste
2 Cloves
1/2 stick of Cinnamon
1/2 Tablespoon of Elaichi (Cardamom) Powder
1 Badiyan (Star Aniseed)
1 Javantri
1 Tablespoon of Cream
1 Teaspoon of Coriander powder
1/2 Teaspoon of Turmeric powder
1/2 Teaspoon of Garam Masala powder
Salt to taste
Oil
For Garnishing
Chopped Dry Fruits
Cream

Method:
For Koftas
1. Boil the potatoes and mash them finely. Now grate the paneer. If using Ricotta cheese instead of Khoya bake the same in Microwave, the cheese will crumble and it will be like Khoya.
2. Mix paneer and khoya / Baked Ricotta cheese along with chopped green chillies, coriander powder, turmeric powder, salt, Cardamom powder, cashew nuts and kish mish.
3. Add cornflour to mash potatoes and a pinch of salt, be careful with the salt as we have already added salt in paneer and khoya mixture.
4. Make shape the potato mixture like a bowl / Katori and stuff the paneer and khoya mixture in it and close the potato mixture and make a round koftas.
5. Deep fry these koftas in oil. Keep aside the koftas.

For Gravy
6. Soak poppy seeds in water till they are soft. Now blend Onions, Almonds, Cashew nuts, soaked Poppy seeds and Green chillies in to a smooth paste.
7. Blend tomato in to a puree, I have used only one tomato as I didn't wanted to change the colour of my gravy in to red.
8. Heat ghee / Oil and add cloves, Badiyan, Javantri, Cinnamon stick. Once you start getting the smell of these whole masalas add Ginger - Garlic paste and saute them for 1/2 minute.
9. Add Onion, dry fruit and poppy seed paste to it and saute till the mixture turns light pink in colour.
10. Add tomato pure, coriander powder, turmeric powder and saute till oil / ghee starts leaving the sides of the vessel.
11. Add salt, cream and garam masala powder and mix in the gravy. If the gravy is too thick add 1/2 cup of water. And the gravy is not thick add more cream to give a thick consistency.
12. When the gravy is cooked, before serving place the koftas in the serving bowl and spread the gravy on top of it. Garnish with chopped dry fruits, Coriander and Cream.

Serve it with Naan or any Parathas.

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Its Award Time.......

Lubna, Malar and New Blogger Friend Vidhas has shared with me ''Inspirational Award''

I would like to share the same with my fellow blogger friends..
Priti
Trupti
Yasmeen
Priya
Ramya Vijaykumar
Laavanya
Lakshmi Venkatesh
VG

Lubna has also showered me with Perfect Blend of Friendship Award, Butterfly Award, Chocoholic Award and Good Job Award....Thanks Lubna for considering me for these awards...