Recipe for Chhanar Malai Kofta

Recipe for Chhanar Malai Kofta

(Cottage cheese cooked in tomato base gravy)

Ingredients

For the kofta

Chhana (cottage cheese) - 300gm

Potato- 2 pieces parboiled

Green chillies- 1 teaspoon

Coriander leaves- 1 tablespoon

Maida- 2 tablespoon

Coriander powder- 1 tablespoon

Cumin powder- 1 tablespoon

Red chilli powder- 1 tablespoon

Salt- as per taste

Sugar- 1 teaspoon

Vegetable oil- for frying

For filling

Cashew nut- 50 grams roughly chopped

Raisin- 30 grams roughly chopped

For gravy

Tomato- 3 big finely chopped

Ginger paste – 2 tablespoon

Cumin seed- 1 teaspoon

Bay leaf- 1 piece

Clove- 2 pieces

Green cardamom- 2 pieces

Cinnamon- 1 inch stick

Kashmiri red chilli powder- 1 tablespoon

Turmeric powder- 1 tablespoon

Garam masala powder- 1 tablespoon

Warm Water- 1 cup

Fresh cream- 3 tablespoon

Salt- as per taste

Sugar- 1 tablespoon

Coriander leaves- 1 tablespoon

Vegetable oil- 2 tablespoon

Method

Kofta

1.       Smash the potatoes and the chhana together into smooth dough.

2.       Put Maida, green chillies, coriander leaves, cumin powder, coriander powder, red chilli powder salt and sugar in the dough. Mix very well.

3.       In another bowl, mix the cashew nuts and raisins.

4.       From the dough, make small balls. Stuff each kofta with the cashew nuts and raisin filling.

5.       Heat oil in a wok. Fry the koftas deep brown on a medium flame.

Gravy

1.       Heat oil in a wok. Put bay leaf, clove, green cardamom, cinnamon and cumin seeds.

2.       Put tomatoes and ginger paste. Fry for a minute.

3.       Put Kashmiri red chilli powder, turmeric powder, salt and sugar. Cook till the oil separates.

4.       Put warm water. When the gravy is almost done put garam masala powder.

5.       Turn off the heat and put fresh cream in the gravy.

6.       Pour the gravy over the koftas.

7.       Garnish with fresh cream, coriander leaves and little dry fruits.

Chhanar Malai Kofta

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8.       Serve hot. With paratha, roti, luchi and rice.