MALAI KOFTA CURRY - INDIAN
INGREDIENTS:
6 medium potatoes, boiled peeled and mashed
4 green chillies,finely chopped
8 medium tomatoes, blanched
1 1/2 tablespoon cooked rice, slightly mashed
4 tblspn + 3 tblspn fresh cream
1 teaspoon cumin seeds
2 teaspoons chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon sugar
1 teaspoon finely ground coriander
1 1/2 tblspn + 2 tblspn chickpea flour
Seeds of 12 small cardamoms
15 raisins, finely chopped
1 tablespoons toasted cashewnuts
2 tablespoons ghee(clarified butter)
2 teaspoon white poppy seeds(khus-khus)
1 thread mace
2 tablespoons plain yogurt
a pinch of nutmeg
salt to taste
oil for frying
few cilantro leaves finely chopped

METHOD:Mix the potatoes, rice, 1 1/2 tbsp. chickpea
flour,salt, green chillies, cilantro and knead together.
To 4 tblspn cream, add raisins and half the cardamon
seeds(finely ground). Make small balls of potato mixture.
Make a depression with a finger and gently spoon some
cream into it. Seal the depression so that the cream
mixture is completely covered by the potato mixture. Roll
the balls in chickpea flour and deep fry in hot oil till
golden brown.

FOR THE GRAVY: Grind the cumin seeds, remaining cardamom
seeds, mace, nutmeg and poppy seeds.Puree the blanched
tomatoes and strain the puree. Heat the ghee in a pan.
Fry the ground masala. Add the puree and cook for a
minute. Add the turmeric, chillie pwd, coriander pwd and
salt. Cook for a while. Add the yogurt( beaten) and cream
and mix thoroughly. Add the sugar and cook on a low flame
till the ghee separates. Just before serving, pour the
gravy into the serving dish place the Koftas in it.
Drizzle some gravy over the kofta. Garnish with cashews
and cilantro.