Malai Kofta

INGREDIENT:
For Koftas:
350 grams (12 oz.) paneer
3 tablespoons plain flour
1 level teaspoon baking powder
4 chopped green chillies
1 tablespoon chopped coriander
ghee for deep frying
salt to taste

For Gravy:
4 large tomatoes
100 grams (4 oz.) fresh cream
4 tablespoons ghee
1 teaspoon chilli powder
salt to taste

To be ground into a paste (for the gravy)
1 large onion
2 tablespoons grated fresh coconut
7 cloves garlic
2 green chillies
2 red chillies
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 tablespoons cherongia sapick (charoli)
2 teaspoons khus-khus
25 mm (1") piece ginger
2 tablespoons chopped fresh coriander

METHOD (Koftas):
- Crumble the paneer and knead very well.
- Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
- Shape into small balls and deep fry in ghee.
- Keep aside these koftas.

METHOD (Gravy):
- Cut the tomatoes into big pieces, add 4 teacups of water and cook.
- When soft, prepare a soup by passing through a sieve.
- Heat the ghee in a vessel and fry the paste very well.
- Add the chilli powder and fry again for 1 minute.
- Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.

NOTE:
- Just before serving, add the koftas. Serve hot with parathas, puris or rice.
- You can add 1 teacup of boiled green peas to the gravy if you like.