Ingredients:

• 300 g – paneer, crumbled
• 100 g – potatoes, boiled and mashed
• 50 g – breadcrumbs
• 1.5 tsp – Garam Masala
• 1 tsp – Poppy Seeds
• 1/2 tsp – Cumin seeds
• Salt to taste
• 3 tbsp – oil for gravy
• Oil for deep frying
• Grind to paste:
• 300 g – Tomatoes
• 1 pod – Garlic
• 1.5 cm – Ginger
• 2 tsp – chilli powder
• 1.5 tsp – Turmeric powder

Method:

1. Mix paneer and mashed potatoes.
2. Divide the mixture and roll into small balls.
3. Roll them in breadcrumbs and deep-fry in hot oil till golden brown.
4. Remove and keep aside.
5. To make gravy:
6. Heat 3 tbsp oil and season with cumin seeds and poppy seeds.
7. Add tomatoes, ginger garlic paste and fry well.
8. Add a little water to make a thick gravy.
9. Add salt and fried koftas.
10. Sprinkle garam masala powder.
11. Serve garnished with grated coconut.
12. Serve hot with chapattis.

Recipe courtesy of Sheetal