GRAVY •1 cup masala •2 1/4 cup water •1/2 pint heavy cream •1/2 tsp salt •1/4 tsp red chili powder •1/4 tsp garam masala •1 tsp sugar •2 tbsp chopped coriander KOFTA 8 oz (225g) paneer 2 potatoes, mashed 1/2 tsp salt 1/4 tsp garam masala 1 tbsp powdered milk 1 1/2 tbsp corn flour 1 tbsp flour Additional flour for rolling 2 cups oil
Mix the paneer. Mix it with all of the ingredients specified in the kofta section of the ingredients list above, except for the oil and additional flour for rolling. Strain the water from the paneer. This may take a few hours, so prepare enough in advance.
Heat the oil in a deep frying pan. Heat until the consistency of the oil is similar to that of water. Fry 3 or 4 balls at a time until they are a golden brown. Remove and place on kitchen paper to soak up some of the fat. Shape the mixture into balls. Roll them in about 3 tbsp. of flour.
MAKING OF SAUCE Add the remaining ingredients. When the masala mixture begins to boil, stir in the rest of the ingredients specified in the gravy section of the ingredients list, except for the chopped coriander. Combine the masala and water in a pan. Cook at medium high heat
Garnish the dish. Sprinkle with the chopped coriander. Serve with steamed rice and the bread of choice Stir the mixture. Then reduce the heat to low and cook for 10 minutes. Add the kofta (paneer balls) and turn off the heat.