Updated: Aug 5
Preparation Time: 20 min. Cooking Time: 45 min. Serves 4
For Gravy: For Kofta:
3 Medium Tomatoes Finely Chopped 250 grams Paneer (Cottage Cheese)
1 Big Finely Chopped Onion 3 medium Potatoes Boiled
1½ Inch Piece Ginger Chopped 6 tbsp Corn Flour
3 Cloves Garlic Crushed ½ tsp Ground Cardamom
1 tbsp Tomato Puree 60 grams Crushed Cashew Nuts for filling
½ tsp Honey Salt to taste
½ Cup Coconut Milk
3 tbsp Oil
1½ tsp Cumin Seed (Jeera)
¼ tsp Asafoetida (Hing)
1 Dry Red Chilli
2 Bay Leaf
4 Green Cardamom
1 Inch Cinnamon
¾ tsp Black Pepper Corns
⅓ Cup Cashew Nuts
1 tsp Poppy Seeds (Khuskhus)
¾ tsp Turmeric Powder (Haldi)
2 tsp Kashmiri Red Chilli Powder
1 tsp Red Chilli powder
¼ tsp Garam Masala Powder
1 tbsp Kasoori Methi (Dried Fenugreek Leaves)
Salt to taste
Heat the oil in a pan and put the Cumin Seed, asafoetida, dry red chilli, bay leaf, cardamom, clove, cinnamon, black peppercorns and cashew nuts.
Sauté for a minute and add the onions and cook till very light brown, then add the ginger, garlic and sauté for 2 minutes.
Add the tomatoes, tomato puree, poppy seeds, turmeric powder, Kashmiri red chilli powder, red chilli powder, garam masala powder, Kasoori methi and honey and cook till the tomatoes go soft. Cool and blend in the mixer to a smooth gravy and keep aside.
Grate paneer into a bowl on the fine side and keep aside.
Peel and wash the potatoes, steam and mash them but keep them hot.
Mix the mash potatoes with the grated paneer, ground cardamom, salt, cornflour and mix well.
Take small portions of the mixture and shape into round koftas adding some of the crushed cashew nuts in each one. Deep fry the koftas till golden brown.
Heat the gravy in a pan, mixing it with the coconut milk and bring it to a boil.
Then add the Kofta balls to the gravy just before serving and cook for 4-5 minutes.
Finally, sprinkle some chopped coriander leaves and serve hot.
Enjoy with Tandoori Naan or pilau rice!