Cheese Koftas

Description

 * Serves 4-6.

Ingredients

 * For the koftas
 * 1 quantity panir
 * 30 g/1 oz/1/2 cup finely chopped fresh coriander
 * 2 tablespoons chopped sultanas
 * 2 tablespoons chopped almonds
 * 2 teaspoons seeded and chopped fresh chillies
 * salt and pepper to taste
 * oil and ghee for deep frying
 * For the sauce
 * 1 tablespoon ghee or butter
 * 2 teaspoons finely chopped garlic
 * 1 large onion, finely chopped
 * 4 tablespoons tomato paste
 * 1 1/2 teaspoons salt
 * 1 tablespoon sugar
 * 3 thin slices ginger, cut into shreds
 * 125 ml/4 fl oz/1/2 cup light cream or evaporated milk
 * 1 teaspoon garam masala 3 tablespoons chopped fresh coriander or mint

Directions

 * 1) Prepare the panir (reserving whey) and leave it to drain for 30 minutes.
 * 2) Press between two plates to remove any excess moisture, then untie the muslin.
 * 3) Break curds into pieces and knead vigorously until smooth and palm of the hand feels greasy.
 * 4) Divide into 8 equal portions and roll each into a smooth ball.
 * 5) Combine coriander, sultanas, almonds and chillies, adding salt and pepper to taste.
 * 6) Make a depression in each ball and fill with some of the coriander mixture, then mould ball around filling again, making a smooth surface without cracks.
 * 7) Heat about 2 cups oil with 2 tablespoons ghee to flavour it and slip in the cheese koftas, frying them over medium heat until golden brown on all sides.
 * 8) Lift out on slotted spoon and drain on paper towels.
 * 9) Sauce: To make the sauce, melt ghee in a heavy pan with a tablespoon of the frying oil and cook garlic and onion until soft and translucent.
 * 10) Add tomato paste, salt, sugar and ginger and stir in 11/2 cups whey. Cover and simmer for 10 minutes.
 * 11) Stir in cream, add koftas and simmer in sauce for 10 minutes.
 * 12) Sprinkle with garam masala and coriander just before serving.