For the koftas: 4 cups Rainbow Milk 1 tsp salt 5 tbsp lemon juice 2 medium well boiled potatoes, smoothly mashed ½ tsp red chilli powder 1 tbsp cornstarch ¼ tsp garam masala Salt to taste Oil – for frying
For the curry:
2 dry red chillies ½ cup of whole spices – green and black cardamom, cloves, bay leaves, cinnamon stick, mace ¾ cup onion puree 2 tbsp ginger garlic paste 1 cup tomato puree ¼ cup cashew paste ½ tsp turmeric powder ½ tsp garam masala Salt + sugar to taste 1 tsp fenugreek leaves (kasuri methi in Hindi) 1 cup Rainbow Milk 1cup water ½ cup fresh coriander leaves
Note: This recipe uses Rainbow Milk for homemade cottage cheese to ensure an extra creamy and smooth kofta!
To make the cheese, combine 4 cups of the milk with a teaspoon of salt and 5 tablespoons of lemon juice in a heavy based saucepan. Let this mixture heat on medium and bring it to a boil without stirring. Remove the pan from the heat as soon as it starts to bubble – put this aside for 5 minutes and allow the milk to split.
Next, pour the curdled milk through a cheesecloth/sieve to drain the whey – allow this to drain for 10 minutes at least.
To make the malai koftas, combine the cottage cheese with the mashed potatoes, chilli powder, cornstarch, garam masala and salt – mix this well with your hands and roll into1 ½ inch balls and place on a tray. Now, shallow fry the koftas till golden brown and remove from the pan and place on paper to drain the oil.
Use the same oil to sauté on low the whole spices and red chillies – remove from the oil in less than a minute and set aside for later use.
For the curry, use the same oil and pan. Put the onion and ginger garlic purees in together and sauté till golden – add the tomato puree, turmeric, garam masala and salt and continue to sauté till the masala darkens – keep a close watch, make sure the masala does not burn. Add the cashew paste next and cook for another few minutes before adding water to loosen. Cook for another few minutes on high and add the milk, turn it to low and let it simmer for 5-10 minutes.
To serve, drop the koftas in to the hot curry and garnish with fresh coriander.
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