Ingredients:
• For koftas:
• 1 cup – firm Paneer
• 1 tbsp – malai
• 2 Raw bananas peeled, boiled and mashed
• 15-20 cashews
• 10-12 raisins, soaked in cold water for 10 minutes
• 1 tsp – Charoli seeds
• 2 tbsp – plain flour
• 1 Green chilli very finely chopped
• 1/2 tsp – Ginger powder
• 1/4 tsp – salt
• oil to deep fry
• For curry:
• 1/2 cup – firm Paneer
• 1/2 cup – thick Cream or Malai
• 1/4 cup – fresh thick curd, beaten
• 1 tbsp – Butter
• 1/2 cup – Tomato puree
• 1/2 cup – Cabbage finely shred
• 1/2 cup – Milk
• 1 tbsp – oil
• 1 tbsp – plain flour
• 1 tsp – Charoli
• 2 Cloves
• 1 Cardamom
• 1 stick Cinnamon
• 2-3 whole peppercorns
• 3 finely crushed dry Red Chillies
• 1/5 tsp – Garam Masala powder
• salt to taste
• 1/2 tsp – Sugar
• 1 bay leaf, broken into four pieces
• 1/4 cup – finely chopped Cabbage
• For garnishing:
• 1/4 cup – grated Paneer or cheese
• 4-5 fresh rose petals (optional)
Method:
- For koftas:
- Squeeze out water from raisins.
- Mix raisins, cashews, charoli seeds, and malai in a small bowl.
- Mix and mash together bananas, ginger, chilli, salt, flour and paneer.
- Make ping pong-sized balls with mashed mixture.
- Make a thumb like depression in centre, place a little dry fruit mixture inside.
- Reshape ball to cover filling from all sides.
- Chill them in fridge for 10-15 minutes.
- Deep fry to crisp golden just before using.
- For curry:
- Grind together paneer and curd. Keep aside.
- Dry roast plain flour till very lightly fragrant and pinkish.
- Take off fire, keep aside.
- Heat oil add dry spices, add cabbage, stir fry till limp. Add tomato puree, dry masalas, salt, sugar, bring to a boil.
- Add curd-paneer paste, stir till boil resumes.
- Simmer, add roasted flour (dissolve in 1/4 cup water)
- Add malai, stir till whiteness dissolves.
- Simmer till gravy is thick and bubbly 15 minutes before serving.
- Add koftas to boiling gravy.
- Pour into serving dish, garnish with grated paneer and rose petals.
- Serve hot with roti, naan, kulchas or even bread.
Recipe courtesy of Saroj Kering