Indian Malai Kofta Curry

What to do you like to cook on special occasions or for dinner parties? When it comes to Indian food, I definitely like to treat my guests with a Paneer delicacy.  One can never go wrong with Indian Cottage Cheese. There is something so decadent about Paneer that everyone loves it. For today, lets eat Paneer Koftas in a creamy sauce of onions, tomatoes and almonds.

Ingredients:

Paneer/Cottage Cheese - about 1 1/2 cup

Boiled Potatoes - 2 medium

All Purpose Flour/Maida - 1/4 cup

Cilantro/Coriander Leaves - 1/2 cup

Green Chillies - 4

Garam Masala - 1/4 tsp

Almonds/Badam - 10

Milk - 1 cup

Onion - 1 big

Tomatoes - 2 medium

Ginger - 1 tsp + 1/2 tsp

Coriander Seeds/Dhania/Dhane - 2 tsp

Fennel Seeds/Saunf/Badishep - 1/2 tsp

Cumin Seeds/Jeera - 1/2 tsp

Poppy Seeds/Khuskhus - 1/2 tsp

Dry Red Chillies - 5

Bay Leaf - 1

Salt

Oil

How to cook Indian Shahi Malai Kofta Curry:

• Making Koftas: In a mixing bowl, add grated paneer, grated boiled potato, finely chopped cilantro, green chilies, 1/2 tsp ginger, garam masala, salt and all purpose flour. Mix well and make small round or oval balls of the mixture. Deep fry one ball in hot oil. If the ball breaks while frying, add more flour to the mixture. Deep fry all balls in medium hot oil till they turn golden brown. Let them cool.

• Soak almonds in milk for 20 - 30 minutes. Roughly dice onions and tomatoes.
• Heat about 1 tbsp oil in a pan. Add 1 tsp ginger, onions, coriander seeds, fennel seeds, poppy seeds, cumin seeds and red chilies. Add little salt and sauté till onions turn soft. Add roughly diced tomatoes. Continue cooking till tomatoes are mashed. After cooling, grind all these ingredients to a fine paste. Add water if required.
• Grind soaked almonds with milk to a fine paste.
• Heat about 1 tsp oil in a pan and add a bay leaf. After few seconds, add the ground paste. Cook for about 10 - 15 minutes at low flame or till oil starts separating. Add salt and mix well. Add almond milk paste and bring it to a boil.
• Just before serving, heat the gravy/sauce and bring it to a boil. Turn off the heat and add fried koftas. Do not cook after adding koftas. Sometimes, koftas break if you heat them with the sauce. Garnish with cilantro leaves and/or sliced almonds. Serve with roti, Naan, Parathe or rice.