Kofta preparation Boil the potatoes, then peel and mash them and put them and the finely grated carrots in a bowl. Put the onion, ginger and garlic in a blender and blend well, just adding a little water as needed. Then add to the potatoes. The cumin, coriander seeds, poppy seeds and chillis should all be finely grated or ground in a food processor. Then add the spices, the salt and the Maizena to the bowl and mix thoroughly.
This mixture should be quite firm. Using your hands, divide in to 10-15 balls forming them with your hands (like Swedish meatballs). Set aside.
Malai preparation Heat the Ghee in a pot and fry the cumin seeds, grated coriander seeds and the chili for a few minutes. Add the finely chopped onion and fry until brown. Now add the tomatoes, salt and turmeric and cook for a while. Add the yoghurt and continue simmering. It should become a thick, rich gravy (sauce).
Frying the Koftas: Meanwhile, heat the Ghee in a large frying pan. When medium hot, put the Koftas in the pan (you will probably have to do it in several batches). Turn frequently like frying Swedish meetballs until golden brown.
Serving: Sprinkle the Malai with fresh coriander. Put Malai on the plate and drop several Koftas into the sauce.
Note: White poppy seeds can be found in Indian grocery stores.
RafS 22.07.2019 English only Swedish only French only