Ingredients:

• For kofta:
• 50g – California Prunes
• 250g – Paneer
• 100g – Potatoes
• 20g – chopped Ginger
• 10g – chopped Green chilli
• 2g – Cardamom powder
• Salt according to taste
• Corn flour to bind
• 50g – khoy
• For gravy:
• 50g – California Prunes
• 150g – refined oil
• 10g – whole Garam Masala
• 250g – paste of boiled Onion
• 30g – paste of Ginger and Garlic
• 10g – Red Chilli powder
• 10g – coriander powder
• Salt according to taste
• 200g – yogurt
• 30g – paste of Cashew nuts
• 100 ml – Cream
• 3g – Cardamom powder
• Coriander for garnishing

Method:

1. For kofta:
2. Grate paneer and potatoes.
3. Mix all the ingredients for kofta.
4. Make individual koftas and stuff them with chopped California prunes and khoya.
5. Deep-fry them until golden brown.
6. For gravy:
7. Heat the refined oil, add whole garam masala and saute until it begins to crackle.
8. Add ginger and garlic paste and boiled onion paste and cook.
9. Add red chilli powder, coriander powder, turmeric and saute.
10. Now add whisked yogurt and simmer till the fat separates.
11. Add cashew nut paste and bring to boil.
12. Reduce heat and add cream and stir.
13. Serve California prune koftas covered with gravy.
14. Garnish with chopped coriander, julienned ginger and California prunes.

Recipe courtesy of Geetu Amarnani