1 MALAI KOFTA

Jamoon Mix -1 1/2 - 2 tbsp( do not use more or it will bloat up when added in the gravy)
Onion - 1 small chopped fine( for balls and tempering)
Onion - 1 big ( for gravy)
Tomato - 3 medium ( or tomato paste 2 tbsp)
Potato - 1 medium boiled and mashed
Green chillies - 2 chopped
Chilli powder - 2 tbsp
Garam Masala Powder - 1 tbsp
Ginger garlic paste - 1 1/2 tsp
Salt as needed
Cashew and poppy seeds paste - 1/2 cup( soak ahead to get a fine paste) or can use heavy whipping cream instead
Clove - 4
Cinnamon - 1

Garnishing:-
Cream, cilantro

In a mixing bowl take the jamoon mix, mashed potatoes, green chillies, salt, onion (2 tbsp out of small size onion chopped). Mix well and press well to make as small balls and deep fry in oil till golden brown. Keep aside.




Immerse onion in hot water for 5 minutes...cool. Blanch tomatoes if using tomatoes( put them in hot water for 10 mts, drain and remove skin).
Grind onion and tomato seperately to a fine paste..
In a kadai/frying pan heat oil add clove, cinnamon and the remaining onion ..fry till the onions are golden brown, next add the ginger garlic paste and fry for a minute till raw smell leaves.


Next add the Onion paste and cover and cook till it reduces in quantity stirring now and then and then add Tomato paste. Cover and allow it to cook for sometime. From time to time saute and cook till the raw smell leaves. Once done add cashew and poppy seeds paste( optional You can always omit this both or either one... I like to add since it gives a rich taste to the gravy). Cover and cook for another 5 minutes. Finally add chilli powder and garam masala powder and mix well. Garnish with cream and or cilantro.
Add the balls just before serving or it will absorb the gravy fully and break up.


Goes well with chapathis/parathas and very rich in taste.
The first when I tried this I used a whole pack of jamoon mix. The gravy came out too tasty and as well the koftas. But the moment I added the hot koftas in the gravy it just bloated up and became soggy and then from my next try onwards was very careful in adding jamoon mix.