Malai Kofta

Ingredients :
Kofta
½ cup cabbage grated not too fine (you even cut them into finely chopped long strips )
½ cup grated carrots
3-5 tbsp besan or ground split chick pea flour (depending on the consistency of the mixture)
2 green chillies finely chopped
2 tbsp coriander finely chopped
½ tsp of ginger paste
½ tsp of garlic paste
½ tsp ground red chilli powder
½ tsp ground turmeric powder
Salt to taste
Oil for frying

Sauce
1 medium onion grated (fine )
1 medium tomato grated
1 tsp ginger paste
1 tsp garlic paste
Paste of 3 green chillies & 4-5 stalks of coriander
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp ground cumin powder
1 tsp ground coriander powder
½ cup cream (malai)
2 tbsp oil

Method:

1. Mix all the ingredients of the kofta except oil and make into small balls.  There is no need to add any water. The water from the cabbage & carrots will be enough to bind the koftas.
2. Heat oil and deep fry the kofta till golden brown. Set aside to cool. Make these in small batches so they cook evenly.
3. In a sauce pan add oil and the grated onions. Let it simmer for a few minutes and then add the ginger & garlic paste. Let it fry for a few minutes.
4. Add tomatoes and cook for 3 minutes.
5. Add all the rest of the ingredients except the cream.
6. Let it simmer for a few minutes or till the masala comes off the sides.
7. Take the sauce pan off the heat and allow to cool for a few minutes.
8. Then add cream and some water just enough to make it to the thickness of your choice. Add water little by little so that it doesn’t get too thin.
9. Allow the sauce to come to a boil. Add the kofta’s and serve immediately.
10. Best served with Naan or steamed rice.

Notes :
Add the kofta’s at the last minute and then let it come to a boil for a few  minutes. If added too early they will soak up all the liquid from the sauce.