Paneer Malai Kofta

Paneer Malai Kofta

An extra-special party favorite; the koftas melt in your mouth.

Ingredients:
Koftas:
350 g (12 oz.) paneer
3 tablespoons plain flour
1 level teaspoon baking powder
4 green chilies, chopped
1 tablespoon chopped coriander leaves
Salt to taste
Ghee, for deep-frying

Gravy:
4 large tomatoes
4 cups water
100 g (4 oz.) fresh cream
4 tablespoons ghee
1 teaspoon chili powder
Salt to taste
1 cup boiled green peas (optional)

Gravy Paste:
1 large onion
2 tablespoons grated fresh coconut
7 cloves garlic
2 green chilies
2 red chilies
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 tablespoons charoli nuts
2 teaspoons poppy seeds
1-inch piece ginger
2 tablespoons chopped fresh coriander

Directions:
1. Crumble the paneer and knead very well. Mix in the flour, baking powder, chilies, coriander and salt.
2. Shape into small balls and deep-fry in ghee. Set aside.
3. Grind the gravy paste ingredients.
4. Cut the tomatoes into big pieces, add the water and cook until soft. Pass through a sieve to make a soup.
5. Heat the ghee and fry the paste very well. Add the chili powder and fry 1 minute.
6. Add the tomato soup, cream and salt (and the peas, if using) and boil 10 to 15 minutes.
7. Just before serving, add the koftas. Serve hot with parathas, puris or rice.