Soft Cottage Cheese dumplings served in a velvety tomato sauce.MALAI KOFTA CURRY Ingredients 3 medium tomatoes, roughly chopped2 tablespoons melon seeds (magaz)¼ cup broken cashewnuts 1 inch ginger, chopped3-4 green cardamoms 1 teaspoon poppy seeds (khus khus) 2 teaspoons red chilli powder¼ cup yogurt Salt to taste 1 tablespoon oil ½ teaspoon garam masala powder2 tablespoons fresh cream + for drizzlingKofta 150 grams cottage cheese (paneer)Oil for deep-frying½ teaspoon green cardamom powderSalt to taste 1 tablespoon refined flour (maida)Method1. Put tomatoes in a pressure cooker. Add melon seeds, cashewnuts, ginger, green cardamoms, poppy seeds, chilli powder, yogurt, salt, oil and 1 cup water, mix well and cover. 2. Place the pressure cover on heat and pressure cook till 4 whistles are released. Open the lid then excess pressure is completely released. 3. To prepare kofta, heat sufficient oil in a kadai. 4. Grate cottage cheese in a bowl. Add green cardamom powder, salt and flour and mix well. 5. Dampen palms with some water, divide the cottage cheese mixture into equal portions and shape into balls. 6. Put the cottage cheese balls in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 7. Blend the cooked tomato mixture into smooth mixture using an electric hand blender. Strain the mixture in a deep non-stick pan. 8. Place the pan on heat. Add garam masala powder and 2 tablespoons cream, mix and cook for 2 minutes. 9. Pour the curry in a serving bowl. Arrange the koftas, drizzle some cream on top and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
