Diwali Delight: Treat your taste buds to Angoori Malai Kofta

ANGOORI MALAI KOFTA Serves: 4 Ingredients For the kotfta: 500 gm paneer 10 gm ginger 4 gm green chilli 5 gm coriander leaves 3 gm salt 2 gm garam masala For filling: 80 gm paneer 20 gm coriander leaves 10 gm ginger 5 gm cumin seeds 15 gm raisins 2 gm salt A pinch of saffron Oil refined, for frying For gravy: 500 gm red onion 200 gm tomato 25 ml refined oil 10 gm ginger paste 10 gm garlic paste 2 gm turmeric 6 gm red chilli powder 8 gm coriander powder 4 gm cumin powder 15 ml cream 3 gm salt Method Grate the paneer for the kofta and mash it well. Add salt and other ingredients. Mix well and make dumplings of equal size. Deep-fry until golden brown in colour. Mix all the ingredients for the filling together and stuff the koftas. For the gravy, boil the onion and make a paste; purée the tomatoes. Heat the oil, add onion paste and fry to a light brown colour. Add ginger and garlic paste along with all the powdered spices. Mix well, bring to the boil and simmer for 5 minutes. Add the tomato purée. Bring to the boil and simmer for another 30 minutes. Add the cream and stir well. Add the fried koftas and cook for another 2-3 minutes. Season to taste. Serve hot, garnished with freshly chopped coriander leaves and a drizzle of cream.