Prep time: Under 20 mins
Cook Time: Under 40 mins
What you need?
For the Koftas:
Potato 1 large boiled
Bread slice the sandwich variety 1
Green peas boiled 1/2 cup
Paneer grated 1/2 cup
Onion 1 medium finely chopped
Coriander powder 1 tsp
Garam masala 1/2 tsp
Green chilli 1 minced finely
Salt as needed
Cilantro 1/4 cup chopped finely
Cashews 1 tbsp broken and fried in ghee
Raisins 1/2 tbsp fried till fluffy in ghee
Oil for deep frying
Maida 1/2 cup and 1/2 cup + 2 tbsp water to make paste for coating
For the Gravy:
Onion 1 large chopped finely
Tomatoes 3 medium chopped finely
Grated ginger 1 tbsp
Garlic cloves 4 grated
Cashews 8 soaked in water overnight or atleast for 3 hours
Poppy seeds 1 tsp
Full fat milk 1 cup
Fresh cream 1/2 cup
Cinammon 1/2 ” piece
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Red chili powder 1/2 tsp
Cumin coriander powder 1 tbsp
Kasuri methi (dried fenugreek leaves) 1 tsp
Oil and ghee 3 tbsp divided in 2:1 ratio
Cilantro 2 tbsps chopped finely
Cream 2 tbsp
How to make it?
In a large mixing bowl, place the potatoes, grated paneer and the peas.
Remove the crust of the bread and dip it in water. Squeeze completely and add to the mixing bowl.
Add all the spice powder, chillies, salt and coriander.
Now mix all the ingredients together like kneading the dough. Make a large lump.
Now start making small balls out of the lump.
Deep fry them in a kadai after coating them with the maida paste until they turn brown in colour.
Keep them aside. Please resist eating them. They are so yummy i ate the first batch and landed up making a second batch.
Now the gravy:
Grind the cashews and poppy seeds to a fine paste. Keep aside.
Heat 2 tbsp oil ghee mixture in a pan. Add the cloves and cinammon.
Saute for a min. Add the grated ginger and garlic next. Saute till they are light brown.
Now, add the onions and saute till transparent.
Next, toss in the tomatoes and saute till oil separates.
Add all the spice powders, combine well and saute for a min.
Let it cool.
After it cools down, blend the gravy with 1/2 cup milk in a blender to a fine paste.
In a kadai, heat the remaining oil ghee mixture.
Add the blended mixture and saute for a min. Add the remaining milk at this stage.
Next, add the cashew paste and stir well.
Finally, add the cream and combine well.
When small bubbles start appearing on the surface of the gravy, add the kasuri methi and combine well.
Now, go on and drop those lil beauties of koftas gently in the gravy and simmer for 3 to 4 mins.
Be very careful while doing this. Dont break the koftas.
Garnish with cream and cilantro.
Serve hot with rotis or rice or naan.
And i must say, this tasted delicious with the peas pulao that i served.
Note: You can also add cheese to the koftas for a richer kofta.
Some recipe versions suggest frying the koftas in an aebleskiver pan. That also works fine but dont do it without coating them in maida.
This is my entry to Radhika s event Lets Cook Mughalai and Vatsala s Potluck Party