Updated: May 6
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 by adding the dry red chilli, bay leaf, cardamom, clove, cinnamon and black peppercorns; once hot, add the cumin seeds, asafoetida and cashew nuts and sauté for a minute.
Add the onions and cook until very light brown, then add the ginger, garlic, and sauté for a minute.
Add the tomatoes, tomato puree, poppy seeds, turmeric powder, Kashmiri red chilli powder, red chilli powder, garam masala powder, Kasoori methi, honey and ⅓ cup of water, and cook until the tomatoes are soft. Cool and blend in the mixer to a smooth gravy and keep aside.
Grate paneer into a bowl on the small side of the grater and keep aside.
Peel and wash the potatoes, steam and mash them but keep them hot.
Mix the mashed potatoes with the grated paneer, ground cardamom, salt, and cornflour.
Take small portions of the mixture in your hand and flatten them into a disc, adding some of the crushed cashew nuts to each one. Shape into round koftas, then deep fry until golden brown.
Heat the gravy in a pan, mix it with the coconut milk and bring it to a boil.
Then add the Kofta balls to the gravy before serving and cook for 4-5 minutes.
Finally, sprinkle some chopped coriander leaves and serve hot