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.