Malai Kofta Curry

DIRECTIONS

• Boil the potatoes, cool, peel and grate them. Grate paneer.
• Wash all green chillies, deseed and chop them fine.
• Peel onions, cut them into halves and boil with a cup of water for ten minutes.
• Drain excess water, cool onions and grind them into a smooth paste.
• Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt.
• Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
• Deep fry in hot oil until slightly coloured. Drain and keep aside.
• Heat oil in a kadai. Add boiled onion paste and cook for five minutes.
• Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt.
• Cook for a minute. Add tomato puree and red chilli powder and cook on medium flame for eight to ten minutes or till oil separates from the masala.
• Mix mawa in two cups of water and add to the gravy.
• Bring it to a boil and simmer for ten minutes on a slow flame.
• Stir occasionally.
• Stir in fresh cram and garam masala powder.
• Place warm koftas in a serving dish and pour hot gravy on top and serve.