Ingredients:

For Peas cheese Balls:

Green Peas – 2 cup

Cooked Potato – 2

Capsicum – 2

Onion – 2

Ginger garlic paste – 1 tsp

Green chilli -4

Grated cheese – 1 cup

Coriander leaves – little

Rice flour or corn flour – 1/2 cup

Salt – to taste

Oil – for frying

For Malai:

Fresh cream – 1 cup

Cashew – 10

Oil – little

To be Soaked in milk for 10 mins:

Cinnamom, Clove and Cardamom or elachi – little

Red Chilli – 4

Milk – 1 cup

Small onion – 4

For Garnishing:

Spring Onions – 2 tsp

Grated cheese – little

Coriander leaves – little

Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.

Method:

For Peas Cheese Balls:

1. Grind Peas, 1 onion, green chilli and coriander leaves. (Do not grind it finely)

2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.

3. Now add mashed potato, cheese, rice flour or corn flour along with salt.

4. Mix well and prepare a dough like consistency.

5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.

Peas Cheese ball

For Malai:

1. Grind the milk soaked ingredients to a fine paste.

2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.

3. Now add little milk and allow it to boil.

4. Add salt and prepare this gravy.

5. Remove from stove and add fresh cream and mix well.

6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

Peas Cheese Balls Malai Kofta

Ingredients:

For the Kofta:
potatoes – 5
Grated paneer- 3 tsp
Thick malai
cashewnuts chopped- 4-5
raisins – 1 tbsp
finely chopped green chillies – 2-3
sugar – 1/4 tsp
coriander powder – 1 tsp
cumin powder – 1 tsp
red-chilli powder – 1 tsp
cardammom powder – 1/2 tsp
Salt – To Taste
cooking oil/ghee – 3 tbsp
Oil – for frying the koftas

For the gravy:
onions chopped – 2
Garlic crushed – 2
ginger crushed- 1 inch
tomato puree – 3 tomatoes
red-chilli powder -1 tsp
garam masala powder-1/2 tsp
corainder powder – 1/2 tsp
cumin powder – 1/2 tsp
powdered poppy seeds – 2 tsp
sugar – 1/2 tsp
ground peanuts/cashewnuts – 1 tbsp

Method:

1. Boil the potatoes till tender.

2. Peel, mash and add salt to taste and keep it aside.

3. Mix all the other ingredients for the kofta into a paste.

4. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.

5. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

6. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.

7. Add the pureed tomatoes and the masala powders.

8. Add the sugar and the ground peanuts.

9. The gravy will begin to thicken. You can also add some malai to thicken it some more.

10.Mix in some water if necessary.

11.When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta.

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.