MALAI KOFTA

Ingredients:

Potato - 1 large (boiled and peeled)

Paneer - 1/4 cup

Green Peas - 1/4 cup

Carrot - 1 (shredded)

Cilantro - 4-5 sprigs (finely chopped)

Cashews - 1/4 cup (chopped)

Oil - 2 Tbsp

Onions - 2 medium (finely chopped)

Tomatoes – 2 cups(pureed)

Ginger - 1 Tbsp (grated)

Salt - to taste

Sugar - to taste

Garam Masala - 1 tsp + 1/2 tsp

Coriander Powder - 1 tsp + 1 tsp

Cumin Powder - 1/2 tsp + 1/2 tsp

Turmeric Powder - 1/4 tsp

Red Chilli Powder - to taste

Evaporated Milk - 5 oz can

Milk - as needed

Method:

For the Gravy:

Heat Oil in a medium pan.

Add onions and salt, saute until moisture is evaporated.

Add ginger and cook for 1-2 minutes.

Add pureed tomatoes and cook until oil separates from the mixture.

Add in turmeric, cumin, coriander, red chilli and garam masala powder. Mix well.

Add evaporated milk and stir.

Add milk to make the gravy to desired consistency.

Add sugar to taste.

Bring gravy to a boil and switch off the stove.

For the Koftas:

In a microwave safe bowl, cook peas and carrot with 2-3 tbsp of water for 3-4 minutes.

Squeeze out all excess water from the above mixture.

In a bowl crumble paneer and add mashed potatoes,peas,carrots, cilantro, cashews, salt, coriander, cumin and garam masala - knead well.

Line a baking tray with foil and spray with Cooking Oil.

Roll Koftas into small Golf Ball size balls and place on baking tray.

Lightly spray Cooking Oil on all of the koftas.

Place tray in the oven and Broil on High until koftas turn a golden brown.

Flip koftas to the other side and broil once again until golden brown.

Remove koftas from oven and allow them to cool slightly.

Arrange koftas in a dish and cover them with the gravy.

Garnish with remaining cashews and raisins.

Microwave the entire curry for 1-2 mins.

Serve hot with Naan or Rice.