Tofu Malai Kofta

INGREDIENTS

FOR THE KOFTA

200 grams Tofu
2 Large potatoes boiled and mashed
1/2 tsp Garam masala
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Amchur powder
1 tbsp Cornflour
Few Coriander leaves finely chopped
2 tbsp Fried Mint leaves
Salt
Oil for deep frying

FOR THE GRAVY

2 Tomatoes diced
1 Onion diced into cubes
1 tsp Cumin seeds
1 tsp Turmeric
1 tbsp Ginger garlic paste
1 tsp Masala powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tbsp Red chilli powder
1 Dollop butter
1 tbsp Sour cream
Salt

PROCEDURE

1. Mix together all the ingredients for the kofta. Make sure that the mixture does not have too much moisture. If it seems wet add more cornflour.
Make into small lemon sized balls and deep fry until golden brown. Remove keep aside.

2. Heat oil in a pan and saute the onions until lightly brown add ginger garlic paste, turmeric, chilli powder, cumin powder, masala powder and coriander powder saute for about a minute. Add tomatoes and cook until well done (add water if required).

3. Allow it to cool and blend into a smooth paste.

4. Heat butter in a pan add cumin seeds allow to splutter add the tomato paste cook for about 10 minutes. Add sour cream mix well. Turn off the flame and add the kofta allow it to sit for 5 minutes.

Serve hot with roti or naan.