When I was in Delhi….my friend Siva was crazy about Koftas. He used to eat dry koftas as lunch. He says…he liked to eat kofta before they make it soaking wet in the curry. Hmmmmm taste differs! So they make this ‘Malai Kofta Curry’ at our Hostel….only on special ocaasions. And our cook Kamalesh Roy was good at it. Myself and Poorani(my then roomie)used to enjoy this curry.

Ingredients:

For Kofta:

Gram flour 1 cup
Salt
Baking soda 1 pinch
Carrot 1 chopped
Beans 50 grams chopped
Cabbage shredded 1 cup
Potato cooked n mashed 1
Peas 1/4 cup
Green chilies 2 finely chopped
Onion 1 small grated
Ginger-garlic paste 1 spoon
Chili powder 1/4 spoon
Garam masala powder 1/4 spoon
Cumin seeds powder 1/4 spoon
Oil for deep frying.

For Gravy:

Fresh Double Cream 1 cup( paal aadai/cream)
Green chilies 3 slitted
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Corinader seeds powder 3/4 spoon
Cumin seeds powder 1 spoon
Garam masala powder 1 spoon
Oil few spoons
Cilantro leaves to garnish.

Method:

For Kofta:

Bring all the above said ingredients togather in a large bowl(except oil) Mix them well. Add 1/2 cup of water and bring them to tuff dough like consistency.

Now heat up the oil. Wait till its smoky hot. Maintain the stove over medium to high heat.

Now make small koftas(like bonda) and fry them in oil. Maybe fry till they are done thoroughly deep inside and golden color outside, as well. Repeat the same to all the remaining dough. Always fry few at a time. Never crowd your oil.

Leave these koftas over kitchen napkins for a while and set aside.

For Gravy:

Heat few spoons of oil, in a handi(wok). Add chilies, onion paste and salt. Fry them till its raw odour is lost.

Now add ginger + garlic paste and fry real good. When they are fragrant, add tomato puree too. Cover and cook.

When oil shows up on sides. Add all the other spices mentioned above and bring this to gravy like consistency.

For Kofta Curry:

When curry is almost done, try to set the stove over medium heat.

Now dip each koftas in a cup of warm water and drop them in the curry prepared. Repeat the same for all the koftas.

Now add double cream to this gravy. Allow this to thicken over low heat for some more time. When you feel its ready, remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for any rice dish or chappathi, pulka or roti.