Ingredients:
For kofta
4 large boiled potatoes
50 gms paneer mashed
50 gms Khoya
1/2 cup chopped nuts
1 tsp garam masala powder
Salt to taste
Oil to deep fry the koftas
For the sauce/gravy:
3 tbsps cooking oil
2 large onions grated
1 tomato pureed
2 tbsps garlic garlic paste
2 tsps coriander powder
2 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
2 tsp garam masala powder
1 cup milk
1 tbsp khoya
1 tbsp fresh curd
Salt to taste
Fresh cream to garnish
Method:
Grate the potatoes(so as there's no lumps and its even thoroughly). Add salt.
Mix all the other ingredients separately for koftas, add salt to taste and make small small balls out of it.
Shape the potato mixture like a bowl and put the paneer mix balls in the center and then roll into perfect rounds.
Heat the oil to fry the koftas, on a medium flame. Deep fry these rounds till light golden brown in colour. Keep aside.
If the potatoes are sticky, and are not manageble, add a bit of cornflour in the mix
For the gravy, first heat the 3 tbsps of oil in a deep pan and add ginger garlic paste to it.
Then fry the onions till it is light brown in color and the oil begins to separate from the onions.
Then first add red chilli powder and then all other dry spices and then immediately add tomato puree to it. Fry till oil separates.
Add khoya ,a bit of salt and curd. Fry .
Then add milk slowly and water to get a desired thick consistency , and cook. Mix well.
Bring the gravy to a boil and then reduce the fire to a simmer.
At the time of serving, place the kofta's in the dish, and pour hot gravy over it. And then garnish each kofta with the whipped cream and cilantro leaves.Serve with hot naan.
For kofta
4 large boiled potatoes
50 gms paneer mashed
50 gms Khoya
1/2 cup chopped nuts
1 tsp garam masala powder
Salt to taste
Oil to deep fry the koftas
For the sauce/gravy:
3 tbsps cooking oil
2 large onions grated
1 tomato pureed
2 tbsps garlic garlic paste
2 tsps coriander powder
2 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
2 tsp garam masala powder
1 cup milk
1 tbsp khoya
1 tbsp fresh curd
Salt to taste
Fresh cream to garnish
Method:
Grate the potatoes(so as there's no lumps and its even thoroughly). Add salt.
Mix all the other ingredients separately for koftas, add salt to taste and make small small balls out of it.
Shape the potato mixture like a bowl and put the paneer mix balls in the center and then roll into perfect rounds.
Heat the oil to fry the koftas, on a medium flame. Deep fry these rounds till light golden brown in colour. Keep aside.
If the potatoes are sticky, and are not manageble, add a bit of cornflour in the mix
For the gravy, first heat the 3 tbsps of oil in a deep pan and add ginger garlic paste to it.
Then fry the onions till it is light brown in color and the oil begins to separate from the onions.
Then first add red chilli powder and then all other dry spices and then immediately add tomato puree to it. Fry till oil separates.
Add khoya ,a bit of salt and curd. Fry .
Then add milk slowly and water to get a desired thick consistency , and cook. Mix well.
Bring the gravy to a boil and then reduce the fire to a simmer.
At the time of serving, place the kofta's in the dish, and pour hot gravy over it. And then garnish each kofta with the whipped cream and cilantro leaves.Serve with hot naan.
