This elegant dish will impress any dinner guests!

Ingredients

*2 C. tomato sauce
*1/2 C. paneer curds or 1/2 C. firm tofu, crumbled and mashed
*1/2 C. besan (Chickpean flour)
*1/2 C. cornmeal
*1/8 tsp. ajowan, caraway or cumin seeds
*3 cloves garlic, minced
*1 minced hot chile, seeds and central core removed
*1 tsp. salt
*1 C. oil for deep frying kofta
*2 Tbs. chopped parsley or cilantro

Directions

Warm tomato sauce in a pot. Have the crumbled and mashed paneer or tofu ready in a mixing bowl, then add the besan, cornmeal, spice seeds, garlic, chiles and salt. Knead briefly and form into compact, lime-sized balls, using the oiled palms of your hands. Set aside.

Heat the oil in a saucepan or wok, and deep fry the balls until they are golden on all sides. Remove fried balls and drain completely. Set aside.

Add the balls to the sauce, and cook gently for about 5 minutes until the balls swell and become porous. Sprinkle on the garnish and serve hot.

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