Nutty Cheese Kofta

Name: Nutty Cheese Kofta
Ingredients: 8 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; 3 onions; 1 piece ginger, grated; 3 tomatoes, pureed; 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

20 ingredients

18 steps

Ingredients

8 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
3 onions
1 piece ginger, grated
3 tomatoes, pureed
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

Directions

1

Kofta: Mix all the ingredients and add enough milk to make small balls.
2

Deep-fry 2 to 3 pieces only at a time on a medium fire.
3

Gravy: Grind rusks to make crumbs.
4

Heat ghee.
5

Add onions and ginger.
6

Cook until golden brown.
7

Add haldi, coriander and chili powder.
8

Add the pureed tomatoes.
9

Cook until ghee separates.
10

Add whisked curd gradually.
11

Cook for 2 to 3 minutes, until ghee separates again.
12

Add water to make a thick gravy.
13

Add tomato sauce, garam masala and salt.
14

Cook for 2 to 3 minutes.
15

Add koftas at the time of serving.
16

Give one boil.
17

Garnish with sliced almonds and coriander.
18

Well-whisked malai can also be sprinkled on the koftas at the time of serving.