Malai Kofta

Today, I opened the fridge and noticed that I ran out of vegetables except for carrots, a small piece of cabbage and two zuccinis. Then I got the idea to prepare Malai kofta as I already had the paneer. But I noticed that I didn't have cream and so I went to Rewe and bought the cream and started preparing Malai kofta. One more thing is that I prepared this dish for the first time in my life and it came out well for a first timer.

Ingredients:
For the koftas:

1/2 cup grated paneer
1 medium potato boiled and grated
2 medium sized carrots grated
1/2 medim sized zuccini grated (It was my own addition but it is very tasty)
6-7 green chillies cut into small pieces
Corriander leaves
2 Tsp Dhania powder
1 Tsp Jeera powder
Red chilli powder to taste
Salt to taste
1/2 cup of all purpose flour
Oil for deep frying the koftas

For the Malai Sauce:

2  Medium sized Onions
2 Tsp Ginger garlic paste
2 Medium sized Tomatoes
1 Tee spoon Turmeric
2 Tsp Dhania Powder
1 Tsp Cumin Powder
Chilli powder of taste
2 Tsp grated paneer
2 Tsp Cashew nut powder
salt to taste
1 tsp cumin seeds
2 Tsp oil
1/2 Cup fresh cream
corriander leaves

Preparation:
Steam the grated raw vegetables, and put them in a muslin cloth and squeeze the water completely.Heat oil in a pan to fry the koftas. Meanwhile, in a bowl, mix grated paneer, potato, cooked vegetables, salt, dhania powder, cumin powder, green chillies, corriander leaves, chilli powder and kneed them into a soft dough. (my dough was too soft and so I added some bread crumbs so that they are not seperated when deep frying). Now roll the dough into small balls and before frying them in oil, dust the kofta balls with the all purpose flour and drop them slowly in the hot oil and fry on a medium heat till golden brown. Now remove them and place them on a paper towel.

To make the sauce, first heat 2 Tsp oil in a wide skillet and add the diced onions and fry till transparent. Now add the ginger garlic paste and fry till the raw smell is gone and add the tomatoes, dhania powder, cumin powder, chilli powder and close the lid for 2 min and let it cook. Now remove the lid, add the grated paneer, salt and cook for 2 more minutes. Now remove this from the stove and let it cool for some time. Once it is cooled, take this in a blender and grind to a smooth paste. Now in another pan, Take 1 Tsp oil and add cumin seeds and then add the blended paste and let it cook for 5 min till the oil in the mixture oozes out. Now add fresh cream, cashew nut powder and let it cool for 2 more minutes. At this point, you can adjust the salt and chilli powder to taste. Now cook the sauce closed for 2 minutes and remove it from the stove. Now add the kofta balls as they are very delicate, mix them very gently and garnish with corriander leaves. serve hot with roti or rice. Today I prepared zuccine rice to have it with.