MALAI PANEER KOFTAY

For the Paneer Koftas:

2 packets Cottage Cheese (finely grated)
2 slices bread, edges removed and finely shredded
2 tbsp besan
2 tbsp maida
1 tsp red chilli flakes
1 tsp haldi
1 tsp red chilli powder
1 tsp salt
1 tsp black pepper powder
Coriander
Mix them all together and make kofta balls. Beat one egg with 1 tsp maida and besan each. Heat
oil in a deep pan. Dip balls in the egg mixture and fry till goden brown. Place them on a kitchen
towel paper.
For the Gravy:
4 tomatoes blended
2 onions fried golden brown and then separately blended
1 tbsp garlic paste
Heat oil in a degchi. Add few methi seeds. Pour in blended tomatoes, onion and garli paste. Stir
well. Add 1 tsp od salt, red chilli powder and haldi each. Add a little water and reduce its
consistency a little. Soak a quarter pack of imli in water and then add to the degchi after a good
boil. Add slitted green chillies (2 or 3). The add koftas with a lil water. Bring to boil. Check for
namak shamak! Beat a pack of cream with a quart of a glass of milk. Add that to the degchi,
saving some cream for garnishing. Remove from heat.
Garnishing:
Pour the koftas n gravy in your favourite bowl. Pour the cream over. Garnish with green n red
chillies n coriander.
Voila smile emoticon