Malai Kofta

Preparation Time - 40 mins

Ingredients:

For Kofta

• Aloo/Potato - 3
• Ginger Paste - 1/2 sp
• Green Chili Paste - 1/2 sp
• Turmeric Powder - 1/8 th sp
• Salt - 1/8 th sp
• Paneer - 3sp
• Khova - 3sp
• Cashews - 2 sp (Cut in to small pieces)
• Raisin - 2 sp
• Ellakki Powder/Cardamom Powder - 1/4 sp

For Gravy

• Onion Paste - 1/2 cup
• Cashew paste - 1/2 cup
• Grated Paneer - 2 sp
• Smashed Khova - 2sp
• Garam Masala - 1sp
• Butter/Ghee - 2-3 sp
• Ellakki powder/Cardamom powder - 1/4 th sp
• Salt - As per Taste (Around 1/2 sp)
• Fresh Cream - 4sp   

Method:

• Pressure Cook Potatoes till three whistles, allow to cool to room temperature, de-skin and smash well and transfer to a mixing bowl. for this smashed aloo add 1/2 sp Ginger Paste, 1/2 sp Green chili paste, pinch of Turmeric powder and salt, mix well keep it aside.
• For Stuffing, in another mixing bowl add 3sp grated Paneer, 3sp khova, finely chopped cashews 2sp, Raisin 2sp and a 1/8th sp Ellakki/Cardamom powder, mix well and roll out small balls.
• Cover this paneer balls with aloo mix prepared in step 1 and deep fry till light brown. collect them on kitchen towel. Koftas are ready.
• Now To prepare Gravy, Heat 2 sp Ghee/Butter in a thick bottom pan.  
• Add mild onion paste of 1/2 cup and fry well. it will take around 10 mins to fry.
• Add fine paste of Cashews. and continue to fry. (Soak around 15-20 cashews in water/Milk for 30 mins and prepare a smooth paste).
• Add grated Paneer and Khova, mix well
• Add water if required to make it to Gravy consistency.
• Add 1/8th sp Ellakki/Cardamom powder, 1sp Garam Masala, pinch of Turmeric Powder and Salt to taste and bring it to boil on a low flame with continuous stirr. 
•  Add Fresh cream  and turnoff the flame.
• Arrange Koftas on a serving bowl, pour the Gravy prepared on Koftas, Garnish with grated cheese and serve along with Roti, Naan or Kulcha.