Malai Kofta

Recipe Ingredients

		Kofta
1		Carrot
1/8		Cauliflower
6 oz	170g	Paneer cheese
2 tablespoons	30ml	Besan (chickpea flour)
1/2 teaspoon	2.5ml	Cumin seeds
1/2 teaspoon	2.5ml	Ground coriander
		Salt - to taste
1/4 teaspoon	1.3ml	Baking powder
		Oil - for deep-frying
		Sauce
1		Onion - cut in pieces (large)
2 tablespoons	30ml	Finely-chopped garlic
1 1/2 tablespoons	22ml	Finely-chopped ginger root
		Water - as needed
1/4 cup	59ml	Oil
3/4 teaspoon	3.8ml	Cumin seeds
1 teaspoon	5ml	Finely-chopped serrano chile
2 1/2 teaspoons	12ml	Tomatoes (large)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Pure red chile powder
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Garam masala
1/2 teaspoon	2.5ml	Turmeric
3/4 cup	177ml	Heavy whipping cream
15		Golden raisins
10		Cashews
1 teaspoon	5ml	Dried methi (fenugreek) leaves

Recipe Instructions

For the Kofta: Very finely shred the carrot, cauliflower and cheese. Combine with the besan, cumin seeds, coriander, salt to taste and baking powder in a bowl. Mix well, mashing together by hand. Divide into 8 portions and form each into a ball.

Add 1 1/2 inches of oil to a saucepan and heat to 350 degrees. Add the balls and deep-fry until browned, 45 seconds. Set aside on paper towels to drain.

For the Sauce: Combine onion, garlic and ginger in a blender; blend until pureed, adding about 2 tablespoons water to make blending possible.

Heat a skillet over high heat. Add the oil. When the oil is hot, add the cumin seeds and fry a few seconds. Add the blended onion mixture and the serrano chile and fry well, stirring, until the mixture thickens and dries out but is not browned, about 10 minutes.

Puree the tomatoes in the blender and add to the skillet. Rinse out the blender with 1/3 cup water and add to the skillet. Cook 10 minutes. Add the salt, chile powder, coriander, garam masala and turmeric. Let this cook at a boil until it deepens in color and the oil rises to the surface, about 10 minutes.

Add the cream and 1/3 cup water. Add the raisins and cashews. Rub the methi leaves between the palms of your hands to crush, then add to the skillet. Taste for seasoning. Cook another 5 minutes. Add the Kofta; simmer 5 minutes. Thin with water or more cream, if needed.

This recipe yields 4 servings.

Each serving: 487 calories; 896 mg sodium; 37 mg cholesterol; 38 grams fat; 9 grams saturated fat; 30 grams carbohydrates; 11 grams protein; 4.18 grams fiber.

Source:
The Los Angeles Times, 09-18-2002

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