12. Jain malai kofta:

     Course                         :  main course
    Serves                           :   4
    Preparation  time     :   10 minutes
    Cooking  time              :   25  minutes
 

Ingredients:

For koftas:

• paneer(scrumbled)- 1cup
• maida(all purpose flour)- 1/4th cup
• potato(boiled and mashed)-1
• baking soda-a pinch
• salt-to taste 

For gravy:

• ghee- 2 tsp
• oil- 2tsp
• kali mirch- 4-5
• choti-elaichi- 1
• kishmish-15-20
• kaju(cashews)-20-25
• jeera- 1/2 tsp
• hing-a pinch
• ginger paste- 1/2 tsp
• green chili paste- 1/2 tsp
• tomato puree- 1 1/2 cup
• kaju(soaked in water for 2hrs)- 7-8
• magaj bi(pumpkin seeds)- 1 tbsp
• khuskhus- 1tsp
• curd- 1 cup
• fresh cream - 1 cup
• elaichi powder- 2 pinches
• garam masala- 1tsp
• milk- 1 1/2cup
• sugar to taste

Procedure:

1. Mix all purpose flour and paneer. Add salt, mashed potato. Make a very soft dough out of it.
2. Make small balls out of it and stuff a kishmish and 2-3 kaju in each ball.
3. Deep fry these balls till golden in color on low flame.
4. For gravy, heat a cooking pan. Add oil. To it, add ghee. As it gets heated, add black pepper and choti elaichi to it.
5. After 1 m inute add jeera, hing, ginger paste and green chili paste.
6. Add tomato puree and cook it till the oil separates.
7. Make the paste of soaked cashews, magaj bi and khuskhus. Use this white paste after the tomato gets cooked.
8. Add to it curd and cream. Add garam masala, salt and milk and elaichi powder.
9. Add sugar and cooked kofta to it.

For garnishing, sprinkle grated paneer and red chili powder. Put some finely chopped coriander to it.
Malai kofta is ready to serve..
Serve it hot with naan/paratha/rotis.
** it might not taste as per regular malai kofta but tastes wonderful.