Ingredients
For Koftas:
Paneer: 100gm Boiled Potatoes: 3 (mashed) Singhara atta: 1 tbsp Salt: 1/2 tsp Pepper: 1/2 tsp Oil to fry For the gravy:
Tomatoes: 3 (puréed)
Ginger: 1 tsp (grated)
Cashews: 8 pieces (soaked)
Red chilly powder: 1/2 tsp
Coriander powder: 1 tsp
Malai/Cream: 2 tbsps
Salt: 3/4 tsp
Oil/ghee: 1 tbsp
Let's Begin!
Koftas
Grind soaked cashews and keep aside
Put oil to fry in a pan / karahi to heat on medium high flame
Mix kofta ingredients and combine very well
Make small balls from the mix and put them one by one in the hot oil
Turn them only once when you see that the colour has changed to golden brown
Remove them on a plate once they become golden brown on both sides.
Gravy
Add ginger to 1 tbsp oil in the pan
When it changes colour, add puréed tomatoes and sauté
When oil starts to separate from tomatoes, add coriander powder and red chilly powder
Add 3-4 tbsps of water and Let it cook for a while
Put kaju paste and malai to it and continue to stir
When the mix starts leaving sides, add 2 cups of water and salt
Cover it and let it simmer for 3-4 minutes
How to Serve
Keep koftas in a serving bowl and put the gravy over them when it is very hot and cover
Leave it for 5 minutes
Garnish with green coriander and serve hot.
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