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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 sauté 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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