Ingredients
1 Medium Potato, boiled & grated 150 gms Paneer, grated 50 gms Mawa Salt to taste ½ tsp Black Pepper Powder ½ inch-Ginger, grated A pinch of Baking Soda 1 tbsp Corn Flour Oil for deep frying For Kofta Filling ¼ cup Dry fruits, chopped Salt to taste ½ tbsp fresh coriander, chopped ½ tsp Cardamom Powder For Gravy 2 tbsp Ghee 2 tbsp Oil 2 Bay leaf 3-4 Cardamom pods 6-8 Black Peppercorns ½ tbsp Cumin Seeds 2 medium Onions, sliced 1 tbsp Coriander Powder 1 tbsp Red Chilli Powder ½ tsp Turmeric Powder 1 inch-Ginger, coarsely grounded 3-4 Garlic Cloves, coarsely grounded 2 medium Tomatoes, chopped ½ cup Cashew nuts 1 tbsp Ghee 1 tsp Red Chilli Powder Process For the Koftas ● In a mixing bowl, grate potatoes, paneer and mawa. ● Add salt, black pepper, baking soda and grated ginger. ● Now add refined flour for binding. ● For the filling, in a mixing bowl, add dry fruits, cardamom powder and very little kofta mixture for binding. ● Now take the kofta mixture and prick a hole for the filling. Fill in the dry fruits mixture and make a small lemon sized balls. ● Deep fry the koftas and cook on low flame till golden brown in colour. ● Drain the koftas in an absorbent paper. Keep aside for further use. For the Gravy ● In a kadhai, add ghee and oil. ● Then add bay leaf, black peppercorns, cardamom pods and cumin seeds. Coom tiill cumin seeds start to splutter. ● Now add onion and cook till translucent. ● Then add coriander powder, red chilli powder, turmeric powder and ginger garlic, mix well. ● Add tomatoes and cook till soft. Add cashew nuts and mix well. ● Once everything’s cooked through, turn off the flame and let the mixture cool down. ● Once cold, grind the mixture into a fine paste. ● Strain the tomato puree through a strainer. ● Take a kadhai, add ghee and oil. ● Once hot, add red chilli powder, kasuri methi and tomato puree, mix well. ● Cook the puree until raw smell goes off. ● Serve the kofta's in a plate and then pour tomato puree on top. ● Garnish with fresh cream. ● Serve hot with roti.
