Kofta

Malai Kofta

1/4 gallon milk
lemon juice
1 potato, boiled
2 tsp bleached white flour
a little salt and garam masala

Method:

Bring milk to boil vigorously. Add lemon juice until paneer separates well. Stir well. Drain water and leave paneer on paper towel. Let it cool. In a large bowl, mash the boiled potato. Add paneer and mix well. Add bleached wheat flour (maida). Add a little salt and garam masala. Mix well, make balls and keep aside on flat plate. Deep fry the balls in oil until golden brown.

Ingredients for Gravy:

2 large onions, finely chopped
A little ginger, garlic and coriander, all finely chopped
20-30 oz. tomato paste
Garam masala, salt, turmeric, mustard seeds, 3-4 ground cloves,
1/2 pint heavy cream
(3 tsp cooking oil from the same oil used for frying)

Method:

In a large deep pan, heat the oil. Add mustard seeds. Add onions till golden brown. Add all spices and mix well for 2 min. Add tomato paste and cook for 10-15 min until gravy is well done and oil separates from gravy. Add half of the heavy cream until the colour of gravy changes to lighter shade from red. Cook for 5 mins. Keep tasting and adding more cream if desired. 10-15 min before actually serving, add the koftas. Serve with naan or pitta bread.