Panir Kofta (Cheese balls in Tomato gravy)

The kofta:

package mixed vegetables (carrots, peas, beans, etc), frozen

¼ to ½ package panir (mozzarella cheese)

½ teaspoon mithu (salt)

some lot (flour)

enough tel (oil)

1. Parboil the mixed vegetables
2. Drain and let cool.
3. Grate the panir.
4. Blend the vegetables, panir and salt. Remove to a separate bowl and let sit for a while.
5. Form into balls, coat with flour and deep fry.

The sauce:

½ cup kaju (cashew nuts)

some dudh (milk), optional

1 can tametaa (tomatoes)

2 kaandaa (onions)

4 cloves lasan (garlic)

2 lilu-marchu (green chili)

½ package panir (cheese)

some tel (oil)

some mithu (salt)

some black pepper

some garam masaalaa

some laving (cinnamon)

some taj (cloves)

some jiru (cumin seeds), powdered

some pani (water), optional

1. Puree the cashew nuts in a food processor. If it gets stuck, add some milk. Remove to a separate bowl.
2. Puree the tomatoes. Remove to a separate bowl.
3. Puree the onions. Remove to a separate bowl.
4. Mince the garlic & green chili.
5. Grate the panir
6. Heat oil on medium heat
7. Add pureed onions and salt. Cook until onions turn golden.

8. Add garlic and hot pepper. Gradually add the other spices

9. Add the tomatoes and powdered cashews

10. Add the panir

11. If the sauce seems to be getting too thick, add some water.

12. Simmer for 10 minutes

13. Gently stir in the koftas and serve with hot naan.

Source: Digu 2/2001