MALAI KOFTA

Cooking time : 30 mins.
Preparation time : 25 mins.
Serves 8

For the koftas
350 grams paneer
3 tablespoon plain flour
1 level teaspoon baking powder
4 chopped green chillies
1 tablespoon chopped coriander
ghee for deep frying
salt to taste

For the gravy
4 large tomatoes
100 grams fresh cream
4 tablespoons ghee
1 teaspoon chilli powder
salt to taste

To be ground into a paste
1 large onion
2 tablespoons grated fresh coconut
7 cloves garlic
2 green chillies
2 red chillies
2 teaspoons coriander seeds
1 teaspoon cumin seeds (jeera)
2 tablespoons cherongia sapick (charoli)
2 teaspoons khus-khus
25 mm. ( 1") piece ginger
2 teaspoons chopped fresh coriander

Method
1. Crumble the paneer and knead very well.
2. Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
3. Shape into small ball and deep fry in ghee. Keep aside these koftas.

For the gravy
1. Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve.

2. Heat the ghee in a vessel and fry the paste very well.

3. Add the chilli powder and fry again for 1 minute.

4. Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.

5. Just before serving, add the koftas. Serve hot with parathas, puris or rice.


ENjoy it and let me know....