Malai Kofta

Cook carrot and peas with very little water for 2-3 minutes. Add grated paneer, mashed potato, salt and a little garam masala. Mix well to make a dough. Make small round balls and keep it aside. Roll all the dough in the bread crumbs.

Heat 5-6 tablespoons of oil in a pan, place each ball in the oil and turn the heat to medium. Let it cook for 3 minutes. Do not try to turn it, else it will break. After 3 minutes, turn the ball to other side and cook for 3 more minutes. Alternatives: You can deep fry the ball—it tastes wonderful. If you are fan of fried food, you can do this. Or coat the ball with oil and bake it at 350ºF for 10-12 minutes or until it turns golden color. This is the healthiest version; weight watchers can do it this way.

For the gravy, heat the oil in a pan. Add the bay leaf, cloves, onion, garlic and ginger; fry until translucent. The caramelized onion gives the best taste. Add pinch of salt and sugar and fry on a low heat until translucent to caramelize the onion. Add pureed tomato and cook for 2 minutes. Add garam masala, salt, chili powder, coriander and cumin powder. Add the heavy cream or half-and-half; mix well. Check for salt and spice levels, adjusting as necessary.

Add the prepared ball called kofta, garnish with cilantro. This can be served with naan, roti, bread or rice. Enjoy.