Ingredients:
- Gravy: 125 gms. cream 75 gms. khoya or paneer 150 ml. milk 50 gms. cashew nuts 3 tsp. white pepper powder. 2 1/2 tsp. sugar 2 tsp. grated ginger 1/4 tsp. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. ghee
- Kofta: 50 gms. khoya 50 gms. paneer 5 medium potatoes 20 gms. cashew nuts 20 gms. raisins 4-5 green chillies chopped fine 1/2 tsp. ginger grated 1 tsp. coriander chopped 1/2 tsp. cumin seeds salt to taste
- Garnish: 1 tbsp. grated cheese or paneer 1 tbsp. chopped coriander
Method:
Method:
Koftas
- Boil the potatoes, peel and smash them.
- Mix together all the ingredients except raisins and cashews.
- Take a ping-pong ball-sized dough in hand.
- Place 2-3 cashews and raisins in the centre and shape into a ball.
- Repeat for the remaining dough. Keep aside.
Gravy:
- Roast the cinnamon, cardamom, nutmeg and cloves together.
- Dry grind and keep aside.
- Wet grind all the other ingredients, except ghee, to a paste.
- Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
- Add paste and fry further for 5-7 minutes stirring well.
- Add 2 cups water and simmer on low for 15 minutes.
- Warm the koftas either in the oven or on the tava.
Optional:
- You can deep fry the koftas also.
- To serve place warm koftas in a casserole.
- Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
- Garnish with grated cheese and chopped coriander.
- Serve hot with naan or parathas.