Malai kofta
Monday, 25th June, 2007
An unusual non-fried version of koftas. Use fresh paneer for best results.
Preparation time: 25 minutes
Cooking time: 19 minutes
Serves 4
Ingredients
For the koftas
1 cup paneer (cottage cheese), crumbled
1 tablespoon plain flour (maida)
A pinch baking powder
2 green chillies, chopped
2 tablespoons coriander, chopped
Salt to taste.
For the gravy
4 medium tomatoes
1 cup milk
1/4 cup cream
1 tablespoon kasuri methi;
1 tablespoon oil;
Salt to taste.
To be ground into a paste
1/4 cup onions, sliced
3 cloves garlic
2 green chillies
2 dry red chillies
2 teaspoons coriander seeds (dhania)
1 teaspoon cumin seeds Ueera)
1″ ginger piece; 2 cloves (Iaung)
(1 “) stick cinnamon (dalchini)
For the garnish
2 teaspoons chopped coriander.
Method
For the koftas:
Mix paneer, plain flour, baking powder, chillies, coriander & salt.
Shape into 8 small rounds and place them on a greased microwave safe plate. Microwave
on HIGH for 45 seconds and keep aside.
For the gravy:
Pierce the tomatoes lightly with a fork, place in a microwave safe dish and microwave on HIGH for 4 minutes. Remove and cool.
Blend the tomatoes to a smooth puree and keep aside
In another microwave safe bowl, add the oil and the ground paste and microwave on HIGH for 5 minutes, stirring once after 2&1/2 minutes.
Add the tomato puree and microwave on HIGH for another 5 minutes stirring once in between after 2&1/2 minutes.
Add the milk, cream, kasuri methi & salt and microwave on HIGH for 2 more minutes.
How to proceed:
Just before serving, add the koftas to the gravy and microwave on HIGH for 2 minutes. Serve hot garnished with the coriander.
