Royal Mawa kofta masala

Ingredient for kofta outer layer:

• Mawa  (khoa): 200 gm
• Maida(all purpose flour): 2 tablespoon
• Salt: one forth teaspoon
• Baking soda: half teaspoon
• Potato: 2 no. (Medium size)
•  Chandi ka verak( edible silver leaf): 4-6 leaf
• refined Oil/cooking oil: for deep frying.

Ingredients for kofta  filling:

• Dry grapes: 5gm
• Crushed cashew nut: 20gm
• Grated paneer/cottage cheese: 20gm
• Green coriander: 20gm (fine chopped)
• Salt: 2pinch black
• Pepper powder: half teaspoon

Ingredients for kofta  gravy:

• Onion: 200 gm (boiled)
• Tomato:  50 gm (boiled)
• Garlic: 2-3 cloves
• Ginger: 2” piece
• Cashew nut: 100gm
• Peanut: 50gm (light roast)
• Red Chilly powder: 1teaspoon
• Garam masala powder: half teaspoon
• Clove: 2 no
• Green cardamom:  2 no
• cinamon: 1 inch stick
• Salt: 1teaspoon/as per taste
• Malai/fresh cream: 50gm
• Ghee/butter: 50 gm

Preparation:

1.  Boil/microwave onion, garlic and ginger with little water.
2. Take out extra water.
3.  Grind boiled onion, garlic and ginger all together, keep aside.
4. Boil tomato and grind it separately, sieve this paste and make puree, keep aside.
5. Grind ground nut and cashew nut together with little water to make mixed paste, keep aside.
6. Boil the potato, peel and grate them, keep aside.

Method for making kofta filling:

1. Take a ball, put all ingredients for filling together and mix it well, keep aside.

Method for making kofta outer layer:

1. Take big bowl; mix Salt, Mawa, Maida, boiled & grated potato and baking soda in it. It will become soft dough (if required add little amount of water).Divide into 20 equal portions and shape into balls.
2.  Flatten the edge of each ball with the help of finger, make 2’’ diameter circle (leaving centre little thicker than edge).
3. Stuff with filling in little quantity, and pull the edge to wrap the stuffing (filling), Shape this stuffing ball in cylindrical shape
4. Repeat with the rest, Keep aside.

Method for frying kofta:

1. Deep fry each kofta till it gets golden brown. Slowly kofta will rise and float. (Temperature of the oil should be lower medium); if temperature is high it will remain under cooked inside). Keep aside.

Method for making gravy:

1. Take a pan heat ghee/butter. Add whole cardamom, cinnamon and clove .
2. Fry for few seconds.
3. Add onion, ginger and garlic paste fry on low heat for 10 – 15 minutes.
4.  Put tomato puree and fry on low flame for 5 – 7 minutes.
5. Add ground nut and cashew nut paste and fry until the ghee separates from masala.
6. Add chilly power and salt. Fry 2 minutes
7. Add malai /fresh cream and fry again till ghee separates from masala
8. Add 1 cup of water.
9. Boil well for 2-3 minutes, put off the flame
10. Take a serving bowl. Arrange the kofta in it. Transfer the gravy on the kofta.
11. Garnish with Chandi ka verak  edible silver leaf used to garnish)
12. Chopped coriander and cream/malai

        

        

        

       Serve with tandoori roti/Nan/Indian bread/pulav