MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Malai Kofta
Categories: Vegetables, Cheese, Dairy, Nuts, Chilies
     Yield: 20 Servings

MMMMM---------------------------KOFTA--------------------------------
     2 lg Potatoes; peeled, diced
     8 oz Paneer; crumbled -OR-
     1 c  Cottage cheese
   1/2 ts Ground cardamom
   1/2 ts Salt
     2 tb Raisins
     2 tb Salted cashews

MMMMM---------------------------GRAVY--------------------------------
     3 lg Tomatoes; chopped
   1/2 c  Plain yogurt
   1/2 c  Water
   1/4 c  Cashews; chopped
     1 tb Ginger garlic paste
     2 ts Red chili powder; divided
     1 tb Ghee or canola oil
     2 ts Garam masala
     2 tb Sugar
     2 tb Dried fenugreek leaves
     4 tb Heavy whipping cream
          - (optional)

 Place potatoes in a large saucepan and cover with water. Bring to a
 boil. Reduce heat and cook for 10 minutes or until tender; drain.
 Mash potatoes; cool to room temperature.

 Set air fryer @ 375°F/190°C.

 In a large bowl, stir together potatoes, paneer, cardamom, and salt
 until combined. Spoon 2 tb potato mixture in lightly greased hands
 and flatten to 1/8" thick. Press a raisin and cashew in the center;
 bring sides up to enclose. Gently roll into a ball. Repeat with
 remaining potato mixture. Spritz fryer basket with cooking spray.
 Working in batches if needed, place balls in a single layer in
 basket lined with parchment. Cook until golden brown, 10 to
 15 minutes.

 Meanwhile, for the gravy, in a 6 qt electric pressure cooker,
 combine tomatoes, yogurt, water, cashews, ginger garlic paste, and
 1 ts red chili powder. Lock lid; close pressure-release valve.
 Adjust to pressure-cook on high for 6 minutes. Quick-release
 pressure. Puree mixture using an immersion blender until smooth.
 Strain mixture, pressing to extract as much liquid as possible;
 discard solids. Wipe insert clean.

 Select saute setting and adjust for medium heat; add ghee. When
 ghee is hot, add garam masala and remaining 1 ts red chili powder;
 cook, stirring constantly, until very fragrant, 1 to 2 minutes.
 Stir in strained tomato mixture and sugar. Simmer, uncovered, until
 mixture is slightly thickened, 5 to 8 minutes. Add fenugreek and,
 if desired, cream; cook 1 minute. Pour mixture over kofta.

 Recipe by Soniya Saluja, Chantilly, Virginia

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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