Ingredients:
• For the Koftas:
• 2 – boiled mashed Potatoes
• 2 tsp – peas boiled
• 1 – carrots, boiled and mashed
• 10 – beans, boiled and mashed
• 1 tsp – pepper powder
• Salt, to taste
• 1/2 tsp – Ginger and Garlic paste
• 2 tsp – coriander and Mint leaves chopped
• For the gravy:
• 2 – onions, chopped finely
• 2 Cloves – garlic, chopped
• 1 inch piece – ginger, cut into fine stripes
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• 1.5 tsp – chilli powder
• 1 tsp – coriander powder
• 1/2 tsp – cumin powder
• 1 – Tomato (puree)
• 2 tsp – cashew paste
• Butter
• Salt, to taste
• 1/4 tsp – pepper powder
• 3 tsp – paneer, shredded
• 2 tsp – Sugar
• Capsicum pieces – 1
Method:
- Mix all the ingredients to make kofta.
- Make round balls, dust with corn flour and keep aside.
- Heat oil in a wok and deep fry them. Keep in a casserole to keep warm.
- For the gravy:
- Fry onions in oil along with ginger and garlic. Fry till oil separates and onions turn brown.
- Then add garam masala, turmeric and chilli powder, coriander powder, cumin powder, pepper powder and salt to taste.
- Add crumbled paneer by sprinkling them.
- Add water, cashew paste, 2 tsp of sugar and let it boil.
- Add capsicum pieces, and before removing from fire, add koftas and butter.
- Let it simmer to required consistency.
- Serve after garnish with coriander leaves.
Recipe courtesy of Shaheen Ahmed