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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.