Ingredients:

• For koftas:
• 3 medium sized potatoes, boiled mashed
• Paneer from 3-4 cups of Milk
• 2-3 – green chillies, chopped fine
• 1/2 tsp – cumin seeds, crushed
• 1/2 tsp – Garam Masala
• 1/2 tsp – Lemon Juice
• salt to taste
• 1 tsp – fresh coriander, chopped fine
• 1 tbsp – cornstarch
• 1/4 cup – bread crumbs
• oil for shallow fry
• For gravy:
• 3 medium sized – Potatoes
• 2 – green chillies, chopped fine
• 1/2 tsp – crushed Cumin seeds
• 1 – Tomato
• 1 – Onion
• 3-4 Cloves – Garlic
• 1-inch – piece Ginger
• 2 cups – Curd
• 6-7 – cashews, broken
• 1 tsp – Red Chilli powder
• 1/2 tsp. – coriander (dhania) seeds
• 1/4 tsp. – Turmeric powder
• 1-inch – Cinnamon
• 2-3 – Cloves
• 1 tsp – fennel
• salt to taste
• 1 cup – light Cream

Method:

1. For kofta:
2. Boil the potatoes well and mash them while they are hot.
3. Then when they are still warm, add the paneer and all the other ingredients except bread crumbs and knead well.
4. Finally add bread crumbs and just mix with the potato-paneer dough.
5. Make patties of this mixture and shallow fry.
6. For gravy:
7. Grind the onion and tomato with 2 cups of curd.
8. Grind the dry spices and cashews together.
9. Grind the ginger and garlic together.
10. Heat some oil to saute and add 1/2 tsp mustard seeds.
11. Once it splutters, add the dry masala.
12. Saute for a few seconds, add the ginger-garlic paste.
13. Saute for a minute. Add the onion-tomato mixture.
14. Saute till the gravy is cooked and the oil separates.
15. Add enough water for the gravy and let it simmer for a while.
16. Cool the gravy and then add the light cream.
17. Pour it gently on the kofta laid in a shallow dish and garnish with paneer crumbles and cilantro.

Recipe courtesy of Sirisha