Coconut Curry Tofu

Serve over rice." Prep Time: 25 Minutes. Cook Time: 15 Minutes. Ready In: 40 Minutes.
Ingredients:
2 bunches green onions 1 pound firm tofu, cut into 3/4 inch cubes
1 (14 ounce) can light coconut milk 4 roma (plum) tomatoes, chopped
1/4 cup soy sauce, divided 1 yellow bell pepper, thinly sliced
1/2 teaspoon brown sugar 4 ounces fresh mushrooms, chopped
1 1/2 teaspoons curry powder 1/4 cup chopped fresh basil
1 teaspoon minced fresh ginger 4 cups chopped bok choy
2 teaspoons chile paste salt to taste

Directions:

1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste.
Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring
occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are
tender but crisp. Garnish with remaining green onion.

Vegetarian Korma
"This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice." Prep Time: 25
Minutes. Cook Time: 30 Minutes. Ready In: 55 Minutes. Makes 4 servings. Printed from Safeway.com, Submitted by YAKUTA
Ingredients:
20 ml vegetable oil 1 (4 ounce) can tomato sauce
1 small onion, diced 10 g salt
2 g minced fresh ginger root 9 g curry powder
4 cloves garlic, minced 150 g frozen green peas
2 potatoes, cubed 0.5 green bell pepper, chopped
4 carrots, cubed 0.5 red bell pepper, chopped
1 fresh jalapeno pepper, seeded and sliced 235 ml heavy cream
25 g ground unsalted cashews 1 bunch fresh cilantro for garnish

Directions:

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute.
Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes
are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with
cilantro to serve.

Simple Veggie Curry with Jasmine Rice

" Prep Time: 15 Minutes. Cook Time: 30 Minutes. Ready In: 45 Minutes. Makes 6 servings.
Ingredients:
15 ml O Organics™ Extra Virgin Olive Oil 3 O Organics Carrots, cut into ½” pieces
240 g O Organics Yellow Onion 1 (16 ounce) bag O Organics Frozen
California-style Vegetables
6 g curry powder
145 g O Organics Raisins
6 g minced peeled fresh ginger
120 ml O Organics Plain Low-Fat Yogurt
390 g (1/2-inch) cubed O Organics Yellow
Potato 630 g hot cooked O Organics Long-grain
Thai Jasmine Rice
475 ml O Organics Vegetable Broth, divided

Directions:

1. Heat oil oven over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally.
2. Add curry powder and ginger to pan; cook, stirring constantly, 1 minute. Add potato and 1 cup broth. Cover and cook 10 minutes or until
 potato is tender.
3. Add remaining broth, carrot, and frozen vegetables. Cover and bring to a boil over high heat; reduce heat, and simmer 7 minutes or until
vegetables are tender, stirring occasionally. Stir in raisins, yogurt, and salt. Serve over rice.

Curried Chicken and Brown Rice Casserole

"Cinnamon, garlic, raisins, lemon juice, and tomatoes enliven this quick and easy curried chicken casserole." Prep Time: 15 Minutes. Cook
Time: 1 Hour . Ready In: 1 Hour 15 Minutes. Makes 4 servings. Printed from Safeway.com, Submitted by ISYBEL
Ingredients:
235 ml water 1 cube chicken bouillon
1 (8 ounce) can stewed tomatoes 1 g ground cinnamon
65 g quick-cooking brown rice 2 g salt
80 g raisins 2 cloves garlic, minced
15 ml lemon juice 1 bay leaf (optional)
6 g curry powder 340 g skinless, boneless chicken breast
halves - cut into 1 inch pieces

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and
bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
3. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Cauliflower, Potato, and Pea Curry

"A fragrant vegetable curry works well as a side dish, or as a main dish, served with rice." Prep Time: 10 Minutes. Cook Time: 20 Minutes.
Ready In: 30 Minutes. Makes 6 servings. Printed from Safeway.com, Submitted by Safeway
Ingredients:
455 g thin-skinned red potatoes, cut into 1- 3 g ground ginger
inch pieces 2 g ground cumin
1 head cauliflower, cut into florets 2 g hot chili flakes
1 (8 ounce) onion, chopped 300 g Lucerne Plain Fat-Free Yogurt
2 cloves garlic, minced 1 (10 ounce) package frozen Safeway
40 g Lucerne Sweet Cream Butter SELECT Petite Peas, thawed
15 g poppy seeds (optional) 10 g cilantro, coarsely chopped
15 g curry powder Salt to taste

Directions:

1. Pour 2 cups water into a 3- to 4-quart pan. Bring to a boil over high heat, add potatoes, cover, and cook for 5 minutes. Add cauliflower to
potatoes, cover, and continue to cook for another 6 to 8 minutes until potatoes and cauliflower can be easily pierced with a fork. Drain and
keep warm.
2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onion and garlic often in butter until brown, about 6 to 8 minutes. Add
poppy seeds (if using), curry powder, ginger, cumin, and hot chili flakes; stir often for 1 minute. Stir in yogurt, then peas, potatoes,
cauliflower, and cilantro. Add salt to taste.

Quick Chicken and Vegetable Curry

"Full-flavored curry is ready in a hurry, and it's not takeout--you've made it yourself." Prep Time: 5 Minutes. Cook Time: 20 Minutes. Ready In:
25 Minutes. Makes 4 servings. Printed from Safeway.com, Submitted by Safeway
Ingredients:
Salt 180 ml Safeway SELECT Jazz & Spice
475 ml water Mango Curry Marinade

1 (10 ounce) box couscous 454 g Safeway SELECT Petite Blends

Frozen Sugar Snap Peas, Petite Whole
15 ml O Organics™ Extra Virgin Olive Oil Yellow (Wax) Beans, Sliced Water
1 onion, thinly sliced Chestnuts, and Straw Mushrooms
455 g frozen precooked chicken breast 120 ml light or regular coconut milk
strips 15 g cornstarch
2 cloves garlic, minced or pressed
Directions:

1. In a 2- to 3-quart pan, add salt to water to taste and bring to a boil over high heat. Add couscous, and cook following directions on package.
Fluff couscous and keep warm.
2. Meanwhile, combine oil and onion in a 12- to 14-inch nonstick frying pan with a lid over high heat. Stir often until onion is lightly browned, 4
to 5 minutes. While onion browns, cut chicken strips into 2-inch pieces, if necessary. To pan, add garlic, chicken, and marinade; stir to mix.
Cover pan, reduce heat to medium-high, and simmer, stirring occasionally, until chicken is almost completely thawed, about 5 minutes.
3. Stir in frozen vegetables. Cover pan and cook 3 minutes. Uncover pan, increase to high heat, and stir often until vegetables are thawed and
tender-crisp when pierced, 3 to 4 more minutes.
4. Blend coconut milk with cornstarch until smooth. Add to pan and stir to blend well. Simmer until sauce thickens, about 1 minute more. To
serve, spoon over couscous.
Mutton, boneless 1 kg
- Onions 2 nos.
- Besan (roasted) 2 1/2 tbsps.
- Egg 1 no.
- Ginger, finely cut 2"inch piece.
- Green chilies, finely cut 6 nos.
- Red chili powder 1 tsp.
- Salt To Taste.
- Oil for frying.

For the curry

- Onions 3 nos.
- Garlic 3-5 cloves.
- Ginger 1 1/2"inch piece.
- Haldi powder 1 tsp.
- Tomatoes, boiled & skinned 1 cup.
- Coriander leaves 2 tsps.
- Red chili powder 1 tsp.
- Garam masala 1 tsp.
Salt to taste.

1.For the koftas, mince the meat with all the other ingredients.
2.Remove the mixture and shape into balls.
3.Deep fry these balls till golden brown and keep aside.
4.For the curry, fry the onions, garlic and ginger till golden brown.
5.Add the rest of the curry ingredients with enough water to make a gravy.
6.Bring to a boil, add the fried koftas and simmer for 45 mins.
7.Garnish with chopped coriander leaves before serving.
Serve with Roti or Nan

Green Curry Thai for Kings

"This is my own recipe for green Thai curry. It's full of flavor, and it will warm you from the inside out. Special, elegant, and absolutely delicious.
Watch out! This can be spicy. You'll be patting yourself on the back after this one. So will everyone else. I'd serve this to a king. Serve with
white rice." Prep Time: 20 Minutes. Cook Time: 25 Minutes. Ready In: 45 Minutes. Makes 4 servings. Printed from Safeway.com, Submitted by
PainterCook
Ingredients:
30 ml canola oil salt and pepper to taste
3 shallots, finely chopped 5 stalks lemon grass
3 cloves garlic, sliced 1 (15 ounce) can baby corn, drained
6 g finely chopped fresh ginger 1 (4 ounce) can water chestnuts, drained
25 g green curry paste 1 (10 ounce) can coconut milk
455 g skinless, boneless chicken breast 1 bunch fresh Thai basil leaves, torn
halves - cut into strips
Directions:

1. Heat the oil in a large skillet over medium-high heat. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots
are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon
grass in the skillet. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken
is no longer pink and juices run clear.
2. Mix the coconut milk into the skillet, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened.
Top with basil leaves to serve.

Chicken Curry V
"This is the Malaysian version of Indian chicken curry, which uses coconut milk. It can be substituted with yogurt or low-fat milk, but the taste
won't be the same." Prep Time: 10 Minutes. Cook Time: 35 Minutes. Ready In: 45 Minutes. Makes 4 servings. Printed from Safeway.com,
Submitted by nora muhammad
Ingredients:
30 ml olive oil 1 slice fresh ginger root, chopped
1 (2 inch) piece cinnamon stick 65 g curry paste
1 whole cardamom pod 120 ml thick coconut milk
0.5 star anise pod 475 ml water
3 whole cloves 1365 g skinless, boneless chicken breast
2 g chopped fresh curry leaves halves - cut into 2 inch pieces

10 g chopped shallots 30 ml tamarind juice

4 cloves garlic, chopped salt to taste

Directions:

1. Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then
stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
2. Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally,
for 20 minutes.

Indian Chicken Curry I

"Chicken breasts simmered with coconut milk, tomato sauce and fragrant spices like cloves and cardamom. Exotic flavors from an exotic
country." Prep Time: 15 Minutes. Cook Time: 30 Minutes. Ready In: 45 Minutes. Makes 6 servings. Printed from Safeway.com, Submitted by
Kristi Martinez
Ingredients:
8 bone-in chicken breast halves, skinless 1 (15 ounce) can tomato sauce
salt and pepper to taste 1 (10 ounce) can coconut milk
15 ml olive oil 4 whole cloves
2 onions, peeled and quartered 0.2 g cardamom
2 g finely chopped fresh ginger root 1 cinnamon stick
3 g crushed garlic salt to taste
6 g hot (Madras) curry powder
Directions:

1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until
browned. Remove chicken from skillet and set aside.
2. Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
3. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all
together.
4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

Tomato Curry Chicken

"This tomato curry comes together in a snap, with tomato soup and spices, and the unusual addition of beer." Prep Time: 15 Minutes. Cook
Time: 1 Hour . Ready In: 1 Hour 15 Minutes. Makes 4 servings. Printed from Safeway.com, Submitted by Franny
Ingredients:
4 skinless, boneless chicken breast halves soup
30 g butter 2 g curry powder
1 onion, chopped 0.7 g dried basil
160 ml beer 1 g ground black pepper
1 (10.75 ounce) can condensed tomato 20 g grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a 9x13 inch baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in beer, soup, curry
powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken.
3. Bake at 350 degrees F (175 degrees C) for 1 hour; sprinkle with cheese for last 10 minutes of baking.

Lamb Curry
"A quick fix to satisfy your curry craving, lamb, bell pepper, and apple are simmered in a flavorful curry sauce." Prep Time: 7 Minutes. Cook
Time: 18 Minutes. Ready In: 25 Minutes. Makes 4 servings. Printed from Safeway.com, Submitted by Safeway
Ingredients:
455 g lean ground lamb 1 large carrot, thinly sliced
1 large onion, chopped 1 large apple, peeled, cored and chopped
5 g cornstarch 1 large green bell pepper, seeded and
1 (14.5 ounce) can beef broth chopped

2 cloves garlic, minced or pressed Salt and ground red pepper (cayenne)

6 g curry powder Hot cooked long-grain white rice

0.9 g ground ginger Chutney

1 g ground cumin Lucerne Plain Yogurt

Directions:

1. Into a wide nonstick frying pan, crumble lamb; add onion. Cook over high heat, stirring often, until lamb and onion are browned (about 6
minutes). Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons of the broth; set aside.
2. Spoon off and discard any fat from pan. Reduce heat to medium-low. Add garlic, curry powder, ginger, cumin, carrot, apple, bell pepper, and
remaining broth. Bring to a simmer; then simmer, uncovered, until all vegetables are tender to bite (about 12 minutes).
3. Stir in cornstarch mixture; simmer, stirring often, until sauce is thickened. Season to taste with salt and red pepper. Serve over rice; offer
chutney and yogurt to add to taste.

African Curry
"This simple, spicy dish is a delicious way to enjoy international flavors with easily obtained ingredients. It's great with rice!" Prep Time: 20
Minutes. Cook Time: 40 Minutes. Ready In: 1 Hour . Makes 4 servings. Printed from Safeway.com, Submitted by VALERIEKOOKA
Ingredients:
15 ml olive oil 4 g curry powder
1 onion, chopped 0.8 g salt
2 cloves garlic, peeled and chopped 1 (2 to 3 pound) whole chicken, bones and
1 bay leaf skin removed, cut into pieces

1 (14.5 ounce) can whole peeled tomatoes, 1 (14 ounce) can unsweetened coconut milk
drained 1 lemon, juiced

Directions:

1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix
tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until
no longer pink and juices run clear.
2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just
before serving.

Spicy Indian Chicken Curry Yummy

"This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with
rice, puri, naan or chappathi." Prep Time: 15 Minutes. Cook Time: 1 Hour . Ready In: 1 Hour 15 Minutes. Makes 4 servings. Printed from
Safeway.com, Submitted by JRapuriS
Ingredients:
45 ml vegetable oil into pieces
4 boneless, skinless chicken thighs, cut into 0.4 g whole green cardamom pods
bite-size pieces 4 bay leaves
1 large white onion, finely chopped 6 whole cloves
35 g ginger garlic paste 9 g red pepper flakes, or to taste
15 g curry powder 15 whole black peppercorns
0.5 (2 inch) stick cinnamon stick, broken 3 g coriander seeds

Directions:

1. Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom
pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring
occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

Baingan Bharta (Eggplant Curry)

"Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both)." Prep Time: 15 Minutes. Cook Time: 45 Minutes. Ready In:
1 Hour . Makes 4 servings. Printed from Safeway.com, Submitted by Yakuta
Ingredients:
1 large eggplant 1 tomato, diced
30 ml vegetable oil 120 ml plain yogurt
2 g cumin seeds 1 fresh jalapeno chile pepper, finely
1 medium onion, thinly sliced chopped

15 g ginger garlic paste 6 g salt

6 g curry powder 0.2 bunch cilantro, finely chopped

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and
chop.
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno
pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5
minutes. Garnish with cilantro to serve.

Marrakesh Vegetable Curry

"The secret is the curry sauce and the carrot-ginger juice that 's added to all the wonderful vegetables - sweet potato, eggplant and spinach, to
name just a few. This lovely concoction is then baked to deliciousness in the oven." Prep Time: 15 Minutes. Cook Time: 35 Minutes. Ready In:
50 Minutes. Makes 6 servings. Printed from Safeway.com, Submitted by NIBLETS
Ingredients:
1 sweet potato, peeled and cubed 2 g ground cinnamon
1 medium eggplant, cubed 10 g sea salt
1 green bell pepper, chopped 1 g cayenne pepper
1 red bell pepper, chopped 1 (15 ounce) can garbanzo beans, drained
2 carrots, chopped 35 g blanched almonds
1 onion, chopped 1 zucchini, sliced
90 ml olive oil 20 g raisins
3 cloves garlic, minced 235 ml orange juice
2 g ground turmeric 280 g spinach
6 g curry powder
Directions:

1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5
minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat
for 3 minutes.
3. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange
juice. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!

Red Lentil Curry

"This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient
list faze you, this really is an easy dish to make. This dish is great served with basmati rice." Prep Time: 10 Minutes. Cook Time: 30 Minutes.
Ready In: 40 Minutes. Makes 8 servings. Printed from Safeway.com, Submitted by Emma Maher
Ingredients:
385 g red lentils 3 g chili powder
1 large onion, diced 6 g salt
15 ml vegetable oil 4 g white sugar
30 g curry paste 3 g minced garlic
6 g curry powder 2 g ginger root, minced
2 g ground turmeric 404.7 g tomato puree
2 g ground cumin
Directions:

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with
water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing
bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2
minutes.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy).
Mix the curry base into the lentils and serve immediately.

Malai kofta curry.

 For the koftas
 100 gms green peas
 100 gms cauliflower, finely chopped
 100 gms french beans, finely chopped
 100 gms carrots, finely chopped
 250 gms potatoes, boiled and mashed
 2 tbsp bread crumbs
 1 bread slice, soaked in water
 1 tsp garam masala
 1 tsp chilli powder
 1 1/2 tsp lemon juice
 oil for deep-frying
 salt and black pepper (kalimirch) powder to taste
 To be ground into a paste (for the koftas)
 9 cloves garlic (lehsun)
 25 mm. (1") piece of ginger (adrak)
 7 green chillies
 For the gravy
 750 gms tomatoes
 3 onions
 4 cloves (laung / lavang)
 2 small sticks cinnamon (dalchini)
 1 tbsp cornflour
 1 tsp sugar
 1 tsp garam masala
 1 tsp chilli powder
 4 tbsp butter
 salt and black pepper (kalimirch) powder to taste
 To be ground into a paste (for the gravy)
 15 cloves garlic (lehsun)
 25 mm. (1") piece of ginger (adrak)
 5 green chillies
 For the baking
 1 tbsp fresh cream
 1/2 tbsp grated processed cheese
 Method
 For the koftas
 Boil the peas.
 Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
 Add the vegetables and peas to the potatoes and make a dough.
 Add 1 tablespoon of bread crumbs and the bread slice.
 Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.
 Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.
 For the gravy
 Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
 Blend the onions in a liquidiser with very little water.
 Heat the butter, add the onions and stir fry for 5 minutes till light brown.
 Then add the cloves, cinnamon and paste and fry again for 2 minutes.
 Add the tomato puree and cook for 2 minutes.
 Add 1 teacup of water and boil for 3 to 4 minutes.
 Pour the mixture into a blender, add the cornflour and sugar and blend.
 Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.
 How to proceed
 Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
 Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400
degree F ) until the cheese melts.