Thursday, December 20, 2007

Malai Kofta

An extra special party favorite. The koftas will melt in your mouth.
For Koftas
350 grams (12 oz.) paneer
3 tablespoons plain flour
1 level teaspoon baking powder
4 chopped green chillies
1 tablespoon chopped coriander
ghee for deep frying
salt to taste
For gravy
4 large tomatoes
100 grams (4 oz.) fresh cream
4 tablespoons ghee
1 teaspoon chili powder
salt to taste
To be ground into a paste (for the gravy)
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
2 tablespoons cherongia sapick (charoli)
2 teaspoons khus-khus
25 mm (1") piece ginger
2 tablespoons chopped fresh coriander
Procedure (Koftas):
Crumble the paneer and knead very well.
Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
Shape into small balls and deep fry in ghee. Keep aside these koftas.
Procedure (Gravy)
Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a
Heat the ghee in a vessel and fry the paste very well.
Add the chili powder and fry again for 1 minute.
Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.
How to serve
Just before serving, add the koftas. Serve hot with parathas, puris or rice.
You can add 1 teacup of boiled green peas to the gravy if you like.

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