Ingredients:

• For koftas:
• 1 litre – Milk
• 1 or 2 tbsp – Curd or Lemon juice
• 3-4 tbsp – sunag ka atta or singarae ka atta
• Oil for deep frying
• Salt to taste
• For stuffing:
• 4 tbsp – khoya or Milk powder
• 1 – Green chilli
• Few sprigs – coriander
• Few pieces of Cashewnuts
• Black pepper to taste
• Salt to taste
• For gravy:
• 5-6 – Tomatoes (paste)
• 1 inch – Ginger
• 1 – Green chilli
• 1/2 cup – khoya or Milk powder
• 3 – 4 tbsp – Curd
• 1/2 tsp – Turmeric powder
• 1/4 tsp – chilli powder
• 1/2 tsp – Garam Masala
• 1 tbsp – oil
• Salt to taste

Method:

1. Boil milk and add curd or lime juice. Let the milk curdle. Sieve the paneer and keep aside the leftover liquid.
2. Let the paneer dry.
3. For stuffing:
4. Mix all the ingredients.
5. If using milk powder, add milk or water to make it a dough or khoya.
6. When the paneer is completely dry, add the suang (sama) or singarae ka atta. Add salt and mash it properly till it turns smooth.
7. Make small balls of the dough, add the stuffing into it and make a smooth ball. Make sure the stuffing is completely covered with the dough and deep fry them in oil.
8. The leftover stuffing mix can be used for making gravy.
9. For gravy:
10. Puree the tomatoes, ginger and green chilli.
11. In a pan, heat some oil, add the pureed tomatoes, salt, turmeric powder, garam masala powder and green chilli powder.
12. Let it saute till the tomatoes leave oil.
13. Add the leftover liquid from the paneer (the quantity required for the gravy), the leftover stuffing and curd.
14. Cook it on low flame for 10 mins.
15. Add the koftas to the gravy just before serving.

Recipe courtesy of Nidhi Sahni