Malai Kofta ( Potato and Cheese Balls in a Tomato Gravy)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the potatoes till tender.
  • Peel, mash and add salt to taste; keep aside.
  • Mix all the other ingredients for the kofta into a paste.
  • Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
  • Note: I add one tablespoon of cornstarch to the potatoes so that they fry beautifully without breaking.
  • Seal the edges and shape into stuffed rounds.
  • Deep fry each kofta till golden brown.
  • Drain and keep aside.
  • Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
  • Add the pureed tomatoes and the seasoning powders.
  • Add the sugar and the ground peanuts.
  • The gravy will begin to thicken.
  • You can also add some cream to thicken it some more.
  • Mix in some water if necessary.
  • When the gravy comes to a boil, add the koftas.
  • Heat through and serve.
  • The koftas should be put in just before eating the dish or else they will turn soggy.
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