- 4 Large Potatoes, boiled
- 250 Gram Paneer (cottage cheese)
- 50 Gram Maida
- 1 Tbsp Coriander leaves, chopped
- 3 Onions
- 1 Tbsp Ginger garlic paste
- 2 Tomatoes
- 200 Ml Malai or cream
- 2 Tbsp Raisins and cashew nuts
- 50 Gram Cashew nuts paste
- 1/2 tsp Haldi (turmeric)
- 1/2 tsp Red chilli powder
- 1/2 tsp Kitchen king masala
- 1 Tbsp Kasturi methi (dry Fenugreek)
- Salt (According To Taste)
- 1 Tbsp Sugar
Prepare the koftas:
- Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.
- Mash the boiled potatoes, paneer, maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.
- Cut the raisins and cashew nuts into very small pieces and add 1/2 tsp of sugar to the mix.
- Heat up the oil for deep frying.
- Roll out the balls from the dough you prepared and stuff the dry fruit mix in the centre.
- Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.
Prepare the gravy:
- Fry some onion, ginger garlic paste and tomato paste.
- Mix the cashew nut paste with 2 Tbsp of warm milk and pour it into the paste.
- Except kasturi methi, add all the dry masala into the paste and saute till the oil separates itself.
- Add and a half cup of water and simmer the gravy till it's done.
- Add cream/malai, 1 Tbsp of sugar and kasturi methi.
- Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy and serve hot with chapatis.
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