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

How to Make Navratri Malai Kofta

• Boil milk and add curd or lime juice. Let the milk curdle. Sieve the paneer and keep aside the leftover liquid.
• Let the paneer dry.
• For stuffing:
• Mix all the ingredients.
• If using milk powder, add milk or water to make it a dough or khoya.
• When the paneer is completely dry, add the suang (sama) or singarae ka atta. Add salt and mash it properly till it turns smooth.
• 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.
• The leftover stuffing mix can be used for making gravy.
• For gravy:
• Puree the tomatoes, ginger and green chilli.
• In a pan, heat some oil, add the pureed tomatoes, salt, turmeric powder, garam masala powder and green chilli powder.
• Let it saute till the tomatoes leave oil.
• Add the leftover liquid from the paneer (the quantity required for the gravy), the leftover stuffing and curd.
• Cook it on low flame for 10 mins.
• Add the koftas to the gravy just before serving.