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Malai kofta is a vegetarian dumpling soaked in gravy to serve as a side dish. This version is with soft potato balls baked instead of deep fried and the gravy is neither bland nor spicy combining of tomato-onion puree and almond-cashew paste for the creamy texture of the gravy .however cream can be included.

Used almonds in more quantity and reduced cashew as almonds are less in fat compared to cashew, I included the skin of the almonds as it add nutrition to the dish so it can be blanched if required.

Kofta curry is best served with tandoori naan, kulchas, jeer rice or even tastes good with plain steamed rice.

Yields: 3-4s ervings
Preparation time: 20 minutes
Cooking time: 20 minutes
Baking time: 25-30 minutes

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