Malai Kofta Curry

Malai  Kofta  Curry

Ingredients

Paneer (Cottage cheese) 150 grams
Tomatoes 3 medium
Cashewnuts 1/4 cup
Melon seeds (magaz) 2 tablespoons
Poppy seeds (khuskhus/posto) 1 teaspoon
Ginger chopped 1 teaspoon
Green cardamoms 2
Red chilli powder 1 teaspoon
Salt to taste
Oil 1 tablespoon
Yogurt 1/4 cup
Green cardamom powder 1/4 teaspoon
Refined flour (maida) 2 teaspoons
Fresh cream 2 tablespoons
Garam masala powder 1/4 teaspoon

Method

Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.
Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai.
Grate cottage cheese into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep fry these koftas till golden.
Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.
Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.