190. Malai Kofta
An extra special party favourite. The koftas will melt in your mouth.
Ingredient
- 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 chilli 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 sieve.
Heat the ghee in a vessel and fry the paste very well.
Add the chilli 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.
Note:
You can add 1 teacup of boiled green peas to the gravy if you like.
191. Vegetable Jhalfrazie
Ingredient
- 3 teacups mixed boiled vegetables (french beans, green peas, ptatoes and carrots)