INGREDIENTS
For the kofta
Paneer 350 gm
Maida/ all purpose four 1 tbsp
Baking pdr 1 level tsp
Green chilies chopped to taste
Coriander leaves ½ bunch chopped
Oil for deep frying
METHOD
crumble the paneer well. Add maida, baking pdr, chilies coriander leaves, salt and knead well. Shape into small balls, deep fry in hot oil, drain and keep aside.
FOR MASALA TO GRIND
Onion 1 big
Garlic 6 cloves
Green chilies 2 or to taste
Chili pdr 1 tsp
Grated coconut 2 tbsp
Khu-khus / poppy seeds 2 tsp
Cashew nuts 2 tbsp
Ginger 1”
Coriander leaves ¼ bunch
Coriander pdr 2 tbsp
Cumin seed/ jeera 1 tsp
Grind all the ingredients to a smooth paste
FOR THE GRAVY
Tomatoes 4/ 350 gm approximately
Fresh cream 100 gm
Ghee / oil 4 tbsp
Salt to taste
METHOD
Blanch tomatoes and take out 2 cups of puree. Heat ghee and fry ground paste till oil separates, add tomato puree and cook till it thickens. Add cream. Boil and remove from fire. Before serving add the fried koftas. Serve hot with rice of paranthas.