Malai kofta For The Koftas

1/2 cup grated fresh coconut 2 tsp finely chopped green chillies a pinch of sugar
salt to taste

1 cup boiled , peeled and grated potatoes 3 tbsp finely chopped coriander (dhania)
salt to taste bread crumbs for rolling oil for deep-frying

For The Gravy

2 tbsp oil 1/2 tsp cumin seeds (jeera) 3/4 cup fresh tomato pulp 1 cup fresh curds (dahi) combined with 1/2 cupwater 3 tbsp fresh cream 1/2 tsp cornflour dissolved in 1 tbsp water 1 tsp chilli powder 1/4 tsp turmeric powder (haldi) 2 tsp sugar
salt to taste

For The Garnish

2 tbsp finely chopped coriander (dhania)

Method For the koftas

1. Combine the coconut, green chillies, sugar and salt in a bowl and mix well. 2. Divide the coconut stuffing into 12 equal portions and keep aside. 3. Combine the potatoes and salt in a bowl and mix well. 4. Divide the potato mixture into 12 equal portions. 5. Flatten a portion of the potato mixture in between your palms, make a depression and place one portion of the coconut stuffing in the centre. 6. Bring together the edges towards the centre to seal the stuffing and shape it into a round ball. 7. Roll it in bread crumbs till it is evenly coated from all the sides. 8. Repeat steps 5 to 7 to make 11 more koftas. 9. Heat the oil in a kadhai and deep-fry the koftas, a few at a time, till they are golden brown in colour from all the sides. Drain on absorbent paper and keep aside. 10. For the gravy 11. 1. Heat the oil in a kadhai and add the cumin seeds.

12. 2. When the seeds crackle, add the tomato pulp and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 13. 3. Add the curd-water mixture, cream and cornflour-water mixture mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. 14. 4. Add the chilli powder, turmeric powder, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes. Keep aside. 15. How to proceed 16. 1. Just before serving, re-heat the gravy. 17. 2. Add the koftas, mix gently and cook on a slow flame for 1 to 2 minutes. 18. Serve immediately garnished with coriander.