CREAM DUMPLINGS IN RED GRAVY

Malai Kofta in Tomato gravy

Ingredient:

  • 8 potatoes
  • 2 tbsp. of crumbed cottage cheese
  • 4 tbsp. khoya
  • ½ cup cream
  • ¼ tsp. sugar
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. red chili powder
  • ½ tsp. cardamom powder
  • 3 tbsp. cooking oil
  • oil for frying the kofta

For the gravy:

  • 3-onion paste
  • 3 tomatoes puree
  • 2 tbsp. curd
  • 1-inch ginger
  • 2-4 green chili
  • 2 tsp. poppy seeds (soak in warm water)
  • 5-6 cashews
  • 1 tsp. red chili powder
  • 1 tsp. coriander powder
  • 1 tsp. garam masala
  • 4 tbsp. fresh cream
  • Salt to taste.

Method:

  • Grate the boiled potatoes and mash well, moisten dry bread and squeeze the extra water out and add salt, corn flour , garam masala into the paneer bowl mix  khoya and mix well and make round balls.
  • Deep-fry the kofta on medium flame till golden in color.
  • Boil the onion in a bowl for 10 min. drain out the water and puree in mixer.
  • Do the same with tomatoes.
  • Heat oil in a pan and fry onion till its golden brown.
  • Make a paste of ginger green chilies, cashew and poppy seeds with 1 tsp. water.
  • Add this paste to the pan and fry till oil floats on the top.
  • Add spices powder.
  • Add tomato puree and fry for 5 min.
  • Add curd and pour 21/2 cup of water cover and cook for 6-8 min.
  • Season with garam masala, coriander leaves and grated cheese or cream.
  • Add kofta just before serving.
  • CREAM DUMPLINGS IN RED GRAVY
    http://www.indianvegtadka.com
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