Malai Kofta/ Curried Cheese Dumplings

Last week a friend of ours went back to India, so we were hosting a send off party. I had to cook something fancy and elaborate, what better than Malai Kofta, besides my husband loves it! So the menu was Malai Kofta and Jeera Rice.



For the kofta
Mixed vegetables 1/2 cup
Potatos 1/4 cup
Panner 1/4 cup
Dhania powder 1 1/2 tsp
Chilly powder 1 1/2 tsp
Garam masala 1 pinch
Salt
Coriander leaves chopped 1/4 cup
Corn flour 1/2 tbsp
Oil for deep frying

Method
Microware the mixed vegetable and chopped potatoes for 5 minutes on high till the vegetables are partly cooked. It can also be cooked on the stove top till crisp tender. Set it aside to cool.
Grate panner and set it aside. Mash the mixed vegetables once cool enough to handle. Alternately it can be pulsed in a food processor and drain excess moisture by squeezing the mixture. I like the vegetable mixture to be slightly chunky, something like dal vada.
Combine the grated paneer and other ingredients to make a tight dough. Pinch about a tablespoon from the dough to form small balls, slightly flatten it out with the tips of your fingers.

Heat oil in a pot. Deep fry the koftas and set it aside.

For the Gravy

onion 1 small
tomato paste 1 tbsp
Garlic 2
Ginger 1/4"
Chilly power 2 tsp
Dhania 2 tbsp
Turmeric 1/2 tsp
Garam Masala 1/5 tsp
Heavy cream or Half and Half 1/2 cup ( I use half and half,it is slightly healthier!!)
Salt
Ghee 1 tbsp
Mustard
Jeera


Method:

Grind to paste ginger, garlic and onions. Heat the ghee in a thick bottom pan. Drop mustard and jeera, once they splutter combine the ground onion paste. Cook the mixture till oil floats on top. Stir in the chilly powder, dhania powder, turmeric, tomato paste and a cup of water stir well. Bring the mixture to a boil. Simmer. Mix in the cream/half and half. Simmer gently. Adjust salt. Gently place the koftas in the simmering gravy. Sprinkle the garam masala. Simmer for 5-7 minutes and serve hot with Jeera rice.