MALAI KOFTA

INGREDIENTS:
Paneer: 150 gm I Tomatoes: 3 I Cashew nuts: cup I Melon seeds: 2 tbsp I Poppy seeds: 1 tsp I
Ginger (chopped): 1 tsp I Green cardamoms: 2 I Red chilli powder: 1 tsp I Yogurt: cup I Green
cardamom powder: tsp I Refined flour: 2 tsp I Fresh cream: 2 tbsp I Garam masala powder: tsp I
Oil for frying I Salt to taste.
METHOD:
Chop tomatoes and put into pressure cooker along with cashew nuts, melon seeds, poppy seeds,
ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil. Add yogurt, 1 cup water, close the
cooker and cook till four whistles. Grate cottage cheese in a bowl. Add green cardamom powder,
salt, flour and mix well. Take small portions and shape into balls. Deep fry these koftas in oil till
golden brown. Drain and place on tissue paper. Open the lid of the cooker and blend the mixture
with a hand blender. Strain it and pour into another non-stick pan and heat. Add cream and garam
masala powder and mix. Arrange koftas in serving bowl, pour gravy over, drizzle a little cream and
serve.