|Citric acid||2 Teaspoon|
|Ghee||2 Cup (32 tbs) (for deep frying)|
|Ground ginger||2 Teaspoon (fresh)|
|Tomatoes||200 Gram, blanched and chopped|
|Red chilli powder||1 Teaspoon|
|Garlic||5 Clove (25 gm)|
|Coriander leaves||1 Tablespoon|
|Spice powder||2 Teaspoon|
|White cumin powder||1 Teaspoon|
1 For The Kofta, In a pan, boil the milk.
2 Dissolve citric acid in half cup of water.
3 Gradually add to the milk, stirring until it curdles.
4 Leave it for a few minutes to set.
5 Strain through a muslin cloth and squeeze out all the liquid.
6 On a clean platter, place the prepared paneer.
7 Gently knead it with one hand until it becomes soft.
8 In a grinder jar, grind almonds, pistachio nuts and green cardamoms with milk.
9 Prepare round balls of paneer.
10 Fill the centre of each ball, with the ground almond, pistachio and cardamom mixture.
11 In a frying pan, heat the ghee.
12 Deep fry the prepared koftas until golden brown.
13 Drain well on paper towels and set aside.
14 In a skillet, heat the ghee.
15 Add in chopped onion and garlic, frying until light brown.
16 Add in blanched and chopped tomatoes, ground ginger, turmeric, red chilli powder, salt and ground spices.
17 Cook, stirring until thick.
18 Pour in water and simmer for about 15 minutes.
19 Gradually, add in the prepared koftas and cook until soft.
20 Serve hot.