ACK 8.19: Malai kofta

Knead the paneer vigorously until it is smooth and soft. Add the flour, chili, fresh coriander leaves, and 1 teaspoon of salt. Knead it again to blend the ingredients evenly. Break off pieces and roll them into walnut-sized balls. Heat the ghee or oil until almost smoking hot. Deep-fry the cheese balls for several minutes until they are golden-brown and crisp. Drain and set aside.

Blanch the tomatoes, peel them, and mash them to a puree. Then make a masala paste by grinding (or blending) together the coconut and all the spices except the remaining salt and coriander leaves. Heat the 2 tablespoons of ghee or oil in a medium-sized saucepan and fry this paste for about 1 minute. Now add the tomato puree, cream, coriander leaves, and remaining salt. Simmer for 10 minutes, stirring often.

Put the kofta balls into the sauce 10 minutes before serving. Garnish each portion with a wedge of lemon or lime.