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Title: Malai Kofta (Indian Cheese Balls In A Creamy Sauce) PT 2
Categories: Indian
Yield: 4 Servings

See part 1

Add the coriander, turmeric, chili powder, and saute for less than 1
minute.

Add the blended tomatoes and cashew paste and reduce heat to low. Let
cook slowly until you see little bubbles of oil separating on sides
of the pan and the paste glistening. At this point, first taste and
adjust the salt and add the reserved water depending on how thick or
thin you want the sauce. I usually add 1 cup of water and reserve the
rest for later since the curry thickens later/next day. Also add the
kasuri methi and garam masala, if using. On low heat, let the sauce
simmer for 10 to 15 minutes until it thickens.

Add the heavy cream and raisins next and simmer (not boil) on very
low heat for another 2 to 3 minutes. Once the sauce has simmered, let
sit for at least 45 minutes to 1 hour or until ready to serve.

Once ready to serve, warm up the sauce and add koftas to it. Once you
have added the koftas, do not touch with spoon much else they will
break.

Serve immediately. You can garnish with cilantro, cashews, or grated
paneer.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/malai-kofta.txt>

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