Malai Kofta

By: Rajiv Anand of Santa Clara, US

Serves 4 people

A common dish frequently prepared on festive occasions. This is not recommended for everyday cooking as it is slightly more involving recipe.

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Ingredients

250 grams paneer 1 teacup boiled green (fresh) peas 2 tablespoons plain flour 1/2 tspn baking powder 2 chopped green chilies Oil/Ghee for deep frying Chopped Fresh Coriander Grated fresh coconut Salt to taste 4 large tomatoes 100 gms fresh cream(malai) 4 tbsp ghee/oil 1 tsp chili powder Salt to taste (grind into paste) 1 large onion 2 tblps grated fresh coconut 5 cloves garlic 1 green chilli 2 tsp coriander seeds (dhania) 1 tspn cumin seeds (jeera) 1 small piece ginger 2 tblsp chopped coriander

Directions

(Koftas) 1. Crumble the paneer and knead very well. 2. Mix the paneer, plain flour, baking powder, chillies, and salt. 3. Shape into small balls and deep fry in oil. Keep aside these koftas. (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 oil in a vessel and fry the paste very well. 3. Add the peas and chillies and fry again for 1 minute. 4. Add the tomato soup, cream and salt and boil the gravy for atleast 10 to 15 minutes. Add Koftas to the gravy just before you serve.