Easy Malai kofta

Ingredients

For kofta balls

Medium sized potatoes - 5 or 6 (boiled & mashed)
Paneer - 1 cup
Corn flour - 2 tbsp
Salt

For gravy

Onion - 1
Tomato - 1
Tomato puree - 2 cups
Onion puree - 1 cup
Turmeric powder - a pinch
Garam masala - 1 tsp
Red chillie powder - 1 tsp
Salt to taste.

For tempering

Oil - 2 tsp
Bay leaves - 1
Cinnamon stick - 1
Clove - 1
Cardamom - 2

Add 2 tsp oil in a thick bottomed pan

Add spices one by one and chopped onions.

Once the onion turns transparent, add tomatoes

Add tumeric powder, chillie powder and garam masala. Saute well for a minute.

Soak some cashews in warm water for 10 minutes. Grind them to a thick paste.

Add the cashew paste to the mixture and still well.

In a pressure cooker, boil the potatoes for 2 to 3 whistles.

Open the pressure cooker after 10 minutes. Peel the skin and mash the potatoes.

In a bowl, add the mashed potatoes, grated aneer and cornflour along with a tsp of salt.

Mix the ingredients well. Make small balls out of it.

Dip the balls in corn flour and drop one by one in oil without much crowding.

Deep fry the kofta balls till it turns golden

 in colour.

Kofta balls ready.

Add the gravy to the kofta balls before serving. Grate the paneer on the mixture. Garnish with coriander and mint leaves. Lip-smacking malai kofta ready to serve with Briyani, plain rice, Phulkas, Rotis etc.