Ok before I go to the recipe, I did a little cheating here..Never added malai/ heavy cream. But, but…the kofta curry without the cream was equally tasty.I swear I couldnt spot the absence of malai.Read on to know how..
Green peas-1/4 cup
Corn flour-2 table spoon
Bread crumbs-2 table spoon
Ginger-1 inch piece
Turmeric powder-1 tea spoon
Corriander powder-1 1/2 tea spoon
Chilli powder-1 1/2 tea spoon
Ghee/oil-3 table spoon
Oil-for deep frying
Cashew nuts-1/4 cup
Poppy seeds-1 table spoon
1.Cut the onion into thin long pieces.Blanch tomatoes in hot water, remove the skin and make into a paste.
2.Cut all the veggies finely and steam them in a pressure cooker.When it cools completely,add corn flour, bread crumbs, salt and chilli powder.
3.Mash the veggie mixture with hands and make small balls out of it.Deep fry these veggie balls and set aside.
4.Make a paste of ginger and garlic.
5.Heat ghee/ oil in a pan, add cinnamon, cloves and then the ginger garlic paste and fry for a minute.
6.Add onions and fry until brown.When the onions turn golden brown, add turmeric powder, chilli powder, salt,corriander powder and the tomato puree.
7.Cook for a few minutes and mix ground cashews and poppy to this mixture.
8.Add little water if necessary and make into a thick gravy.
9.Cook for 5-10 minutes and remove from fire.
10.Arrange koftas in a serving dish and pour the hot gravy on top and sprinkle finely chopped corriander leaves.