Updated: Mar 28
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 oil in a pan and add cumin seeds, 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 a further 2 minutes.
Next, 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 until the tomatoes go soft.
Cool and blend in a blender to a smooth gravy and keep aside.
Finely grate paneer into a bowl and keep aside.
Peel and wash the potatoes. Steam and mash the potatoes keeping them hot.
Mix the mashed potatoes with the grated paneer, ground cardamom, salt and, cornflour.
Take small portions of the mixture and shape into small spherical koftas adding some crushed cashew nuts in the centre and them sealing them.
Deep fry the koftas on medium heat until crisp and golden.
Heat the gravy in a pan and bring it to a boil next mix in the coconut milk. Then add the koftas to the gravy and allow to simmer for 3 to 4 minutes.
Finally, sprinkle some chopped coriander leaves and serve hot.