Nutty Cheese Kofta

• 8 tbsp. rusk crumbs
• 4 tbsp. grated processed cheese
• 1 sm. onion, finely chopped
• 2 tbsp. coarsely ground peanuts, roasted and salted
• 1 sm. bunch coriander leaves, chopped
• 1 green chili, finely chopped
• 1/2 tsp. red chilies
• 1/4 tsp. garam masala
• 6 to 7 tbsp. milk
• 3 onions
• 1 piece ginger, grated
• 3 tomatoes, pureed
• blanched
• 1/2 cup curd, beaten
• 2 tbsp. tomato sauce
• 1/4 tsp. haldi powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala
• 1 cup water
• Salt, to taste

1. Kofta: Mix all the ingredients and add enough milk to make small balls.
2. Deep-fry 2 to 3 pieces only at a time on a medium fire.
3. Gravy: Grind rusks to make crumbs.
4. Heat ghee.
5. Add onions and ginger.
6. Cook until golden brown.
7. Add haldi, coriander and chili powder.
8. Add the pureed tomatoes.
9. Cook until ghee separates.
10. Add whisked curd gradually.
11. Cook for 2 to 3 minutes, until ghee separates again.
12. Add water to make a thick gravy.
13. Add tomato sauce, garam masala and salt.
14. Cook for 2 to 3 minutes.
15. Add koftas at the time of serving.
16. Give one boil.
17. Garnish with sliced almonds and coriander.
18. Well-whisked malai can also be sprinkled on the koftas at the time of serving.

rusk crumbs, processed cheese, onion, ground peanuts, coriander, green chili, red chilies, garam masala, milk, onions, ginger, tomatoes, blanched, curd, tomato sauce, haldi powder, coriander powder, garam masala, water, salt

Taken from www.foodgeeks.com/recipes/5140 (may not work)