Recipe CookBook

Cheese Kofta in Creamy Sauce

Cooking time: As Required

Serves: 4-6

Ingredients :

Corn flour

50 gms Flour

500 gms Cheese

1 tsp ground /var/www/hin

2 Eggs lightly beaten

Salt according to taste

Vegetable Oil, for shallow frying

¼ cup chopped Coriander leaves

500 gms Potatoes, boiled, mashed

Creamy Tomato Sauce:

2 tbsp Ghee

250 ml Water

300 ml Cream

1 tsp ground /var/www/hin

2 tsps Garam Masala

Salt according to taste

1 tsp Coriander leaves

2 tbsp grated fresh Ginger

4 pods of Garlic, chopped

1 tsp ground sweet Paprika

2 medium Onions, chopped

150 gms Cashews, toasted, chopped

1 kg Tomatoes, peeled, seeded, chopped

Method:

For creamy tomato sauce

1-heat ghee in large pan cook onions, stirring, until browned lightly.

2-Add garlic, ginger and all spices cook, stirring, until fragrant.

3-Add tomatoes, nuts and water; boil then immediately simmer, uncovered, for about 20 minutes or until mixture is slightly thickened.

4-Blend or process tomato mixture until pureed. Just before serving, return to pan add cream and salt, stir until just heated through.

For kofta

5-Combine mashed potatoes, cheese, eggs, flour, coriander leaves, /var/www/hin and salt in medium bowl refrigerate for about 30 minutes or until firm.

6-Shape the rounded tablespoon of mixture into kofta shapes.

7-Just before cooking, toss Kofta in corn flour, shake away excess corn flour.

8-Shallow-fry in hot oil, in batches, until browned lightly; drain on absorbent paper. Serve immediately with creamy tomato sauce.