Malai Kofta Recipe | Dawat | Abida Baloch | Desi Food

Method:
In a large mixing bowl take cottage cheese add green chili, coriander, cumin powder and salt. Mix well making sure all the spices are well combined. Now add flour, egg and mix well forming soft dough. Flour helps to absorb moisture and bind the mixture well. Prepare a small ball sized kofta by greasing hand with oil.
Fry until the kofta turn golden brown and crisp. Drain off the koftas and keep aside.

For The Curry:
In a pan heat oil and sauté 1 onion, 1 tsp ginger garlic paste. Sauté until onions changes color slightly. Further add 2 tomato and sauté slightly. Continue to sauté until tomatoes soften completely. Cool completely and transfer to a blender.
Blend to smooth paste adding water if required. Keep aside. In same wok sauté cumin, cardamom, leaf, cinnamon and cloves until it turns aromatic. Further keeping the flame on low; add red chili powder, turmeric, coriander powder. Sauté until the spices turn aromatic. Further add in the prepared onion tomato puree, 1 tsp salt and mix well. Cover and cook until the mixture starts to thicken and oil separates from sides. Further, add ½ cup water and mix well adjusting consistency as required. Get the curry to a boil; add crushed fenugreek leaves and all spice powder. Lastly add cream, mix well. Finally, pour the curry over kofta and malai kofta is ready to enjoy.

Method:
In a heavy bottomed wok, heat the oil. Add mustard seeds, fenugreek seeds, cumin seeds. Once the mustard splutters, add the pumpkin cubes and toss well cook for 5 minutes or so, then add all remaining powdered spices, including crushed jaggery, along with tomatoes and cook on low flame until tender. Then mash it with spoon and cook until oil comes on top. Garnish with finely chopped coriander. Serve with hot puris.