Nutty Cheese Kofta

by Kathleen Morrison

Servings:

INGREDIENTS

Kofta:
6 heaping tbsp. rusk crumbs
4 tbsp. grated processed cheese
1 sm. onion, finely chopped
2 tbsp. coarsely ground peanuts, roasted and salted
1 sm. bunch coriander leaves, chopped
1 green chili, finely chopped
1/2 tsp. red chilies
1/4 tsp. garam masala
6 to 7 tbsp. milk

Gravy:
3 onions
1/2-inch piece ginger, grated
3 tomatoes, puréed or blanched
1/2 cup curd, beaten
2 tbsp. tomato sauce
1/4 tsp. haldi powder
1/2 tsp. coriander powder
1/2 tsp. garam masala
1 cup water
Salt, to taste

INSTRUCTIONS

Kofta:
Mix all the ingredients and add enough milk to make small balls. Deep-fry 2 to 3 pieces only at a time on a medium fire.

Gravy:
Grind rusks to make crumbs. Heat ghee. Add onions and ginger. Cook until golden brown. Add haldi, coriander and chili powder. Add the puréed tomatoes. Cook until ghee separates. Add whisked curd gradually. Cook for 2 to 3 minutes, until ghee separates again. Add water to make a thick gravy. Add tomato sauce, garam masala and salt. Cook for 2 to 3 minutes. Add koftas at the time of serving. Give one boil. Garnish with sliced almonds and coriander. Well-whisked malai can also be sprinkled on the koftas at the time of serving.

CHEF COMMENTS

Note: to make rusk crumbs, buy ordinary rusks and not milk rusks. Since milk rusks are sweeter, they do not taste good enough.

Tagged: indian, koftas add tags

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