Malai Koftas

I had a can of milk, which was going to be expired soon… I knew that I cannot finish it before the sell by date and I end up making some homemade curd and paneer…
Now, for the paneer recipes i turned all the pages of my cookbook for fresh paneer recipe dishes and found the malai koftas from Indian microwave cooking by Tarla Dalal. I was pretty unusual; the koftas are made with fresh paneer and not deep-fried in oil and of course easy to prepare.
For those who don’t know about Malai Koftas.
Koftas: made with a blend of minced meat or minced vegetable/paneer, spices and deep-fried.
Malai: refers to cream, which is a cream sauce in this recipe.

Ingredients:

For the koftas:Paneer: 1 cup crumbled
Maida:1 tsp
Baking soda: 1 pinch
Chillies: 2 green chillies (minced)
Cilantro: 1 tsp chopped
Salt: required per ur taste


For the gravy:Tomato: 3
Milk: 3/4 cup
Cream: 1/4 cup
Kasuri methi: 1 tbps
Oil: 1 tsp
Salt: per ur taste


For the masala : to be ground into paste
Onion: ½ cup sliced
Garlic: 3 cloves
Ginger: a small piece
Chillies red: 4
Coriander seeds: 2 tsp
Cumin: 1 tsp
Clove: 2
Cinnamon stick: 2

For making Koftas:(Approximately make 8 balls)
Mix all the kofta ingredients together and shape into small balls, place into slightly greased microwave plate. Microwave for 1 minute.

For making the gravy:Cut the tomatoes into half, place into a bowl and microwave for 3 minutes. Once cooled, blend into puree.
Heat a pan with oil, add the ground masala and fry well, add the tomato puree, once the masala starts to leave oil, pour the milk, cream, kasuri methi and simmer another 2 minutes.

Before servingPlace the koftas in serving dish, pour the gravy and reheat in microwave for 2 min.
Serve hot with parothas or plain rice.

Note: For those who like spicy gravy, increase the chillies counts. I did it!