Malai Kofta Curry

For koftas:
125 grams each of peas, cabbage and carrots
200 grams potatoes
150 grams khoya
25 grams gram flour
1 tsp garam masala
salt and chilli powder to taste
A few dry plums oil or ghee for deep frying
silver foil

For curry:
4 tbps ghee
1 piece ginger
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp each of garam masala and turmeric powder
salt and chilli powder to taste
250 grams tomatoes (blanched and sliced)
curd (beaten)
250 grams peas (shelled)
40 cashew nuts, almonds, pistachios and raisins (in equal measure, and fried)

METHOD:

To prepare the koftas, steam the peas, cabbage, carrots and potatoes together.
Mix in the khoya, gram flour, garam masala, salt and chilli powder kept aside for the koftas.
Knead to a very smooth mixture and form into round balls, each around a whole plum.
Deep fry to a golden colour and drain.
Heat 4 tablespoons of ghee separately and ginger and cumin seeds.
When the seeds stop popping, add coriander, garam masala, turmeric, salt and chilli powder kept aside for the curry.
Now mix in the tomatoes and curd and cook till dry.
Add the peas and pour in 3 cups of water, then bring to a boil.
Reduce heat and cook.
Pour into a serving dish with foil, before placing softly into the curry.
Decorate with fried nuts and serve after 5 minutes.

How to Make Malai Kofta Curry

First we will be making koftas.

• Steam peas, carrots, potatoes and cabbage together.
• Add khoya, all-spice powder, khoya, salt, chilli powder and gram flour.
• Knead well to form a mixture. Make round balls with mixture each around a plum.
• Deep fry all balls until they turn golden brown in color.
• Heat 4 tablespoon ghee in a separate pan and add ginger and cumin seeds.
• Once seeds stop spluttering, add coriander all-spice powder, turmeric, chilli powder and salt.
• Add tomatoes and curd to the pan and cook till they dry.
• Add peas and 3 cups of water and bring to boil.
• Reduce stove flame and cook.
• Transfer to serving dish along foil.
• Garnish with fried nuts and serve after 5 minutes.