Recipe for Malai Kofta

Ingredients:
- 200 gms Paneer
- 1 cup bread crumbs
- 1/2 tsp salt
- 1/4 tsp garam masala
- 10 - 15 khismish
- 1 tbsp cornflour
- Oil for frying

For the gravy:

- 2 tbsp ghee
- 3 choti elaichi
- 2 green chilly chopped fiine
- 2 medium onions chopped fiine
- 1" ginger chopped fiine
- 6-8 cloves garlic chopped fiine
- 1/2 tsp kashmiri lal mirch powder
- 1 tsp jeera powder
- 1 tsp corainder powder
- 1 tsp salt
- 5 medium tomatoes
- 2 pinch sugar
- 1/2 cup milk
- 2 -3 tbsp cream or malai
- 1/2 tsp garam masala
- Coriander leaves for garnish
-Green chillies for garnish

Method:
- To make koftas : Grate the paneer and add the bread crumbs, salt and garam masala. Knead to make a
soft dough.
- Divide equal parts, flatten, put 1-2 raisins and roll into a ball.
- Roll the balls in cornflour to coat evenly.
- Keep aside.
- Heat oil in a kadai and fry koftas on low heat till light golden brown. Avoid over cooking so that the
paneer does not get hard.
- To Make the Gravy: Blanch the tomatoes, peel the skin and puree them and keep aside.
- Heat ghee in a kadai, add choti ilaichi, chopped green chilly, chopped onions.
- Fry till onions sweat and turn pink, add ginger and garlic. Fry for another minute.
- Add kashmiri lal mirch, coriander powder, jeera powder, salt and 1/4 cup of water.
- Add tomato puree and sugar. Simmer on medium flame till fat separates.
- Now add the cashewnut paste little by little stirring all the while on low flame.
- Add more water to adjust thickness of the gravy and simmer. Add milk. Cook till grvy thickens.
- Now add malai and garam masala. Mix well.
- Put koftas in gravy when required to be served and simmer for half a minute. Garnish with green
coriander and slit green chillies.
- Serve immidiately.