Malai Kofta Curry

Ingredients:

6 medium potatoes, boiled, peeled and mashed
8 finger hot chiles, finely chopped
2 tsp. cayenne powder, or to taste
8 medium tomatoes, blanched
1-1/2 Tbsp. cooked rice, slightly mashed
4 Tbsp. plus 3 Tbsp. fresh cream
1 tsp. cumin seeds
1/2 tsp. turmeric powder1/2 tsp. sugar
1 tsp. finely ground coriander
1-1/2 Tbsp. plus 2 Tbsp. chickpea flour
seeds of 12 small cardamoms
15 raisins, finely chopped
1 Tbsp. toasted cashews
2 Tbsp. ghee
2 tsp. white poppy seeds
1 thread (small pinch) mace
2 Tbsp. sour cream
a pinch of nutmeg
salt to taste
oil for frying

Instructions:

Mix together the potatoes, rice, 1-1/2 Tbsp. of chickpea flour, salt and green chiles and knead together. To the 4 Tbsp. of cream, add the raisins and half of the cardamon seeds (finely ground).

Form small balls of the potato mixture, then make a depression with a finger into each one 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 until 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 (butter) in a pan and fry the ground masala. Add the tomato puree and cook for a minute, then add the turmeric, cayenne, coriander powder and salt. Cook for about 5 minutes, then add the sour cream and remaining cream and mix thoroughly. Add the sugar and cook over a low flame until the ghee separates.

Just before serving, pour the gravy into the serving dish and place the koftas in it. Drizzle some of the gravy over the the koftas and garnish with cashews [and chopped red chiles].

Recipe by Yamuna Devi.