Ingredients:

• For kofta:
• 1 small – cauliflower, grated
• 3 medium sized – Potatoes
• 1 tbsp – Corn flour
• 1/4 tsp – Garam Masala powder
• 1/4 tsp – pepper powder
• 1 pinch – baking powder
• oil
• 10 – small cubes of Paneer
• salt
• For gravy:
• 3/4 cup – Tomato puree
• 2 tsp – oil
• 1 tsp – cumin
• 1 tsp – Ginger Garlic paste
• 1/4 tsp – Garam Masala powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – coriander powder
• salt as needed
• 2 tbsp – coriander leaves, chopped
• 1 cup – Milk
• 2 tbsp – Cream

Method:

1. For the koftas: Pressure cook potatoes until soft, peel off the skin and mash them well.
2. Heat a pan with oil, add cauliflower and saute it well for 3 mins until the raw smell leaves.
3. Close with a lid for 5 mins, stirring in between.
4. In a mixing bowl, add mashed potatoes, cooked cauliflower, corn flour, pepper, salt, garam masala, baking powder and mix well.
5. Make small balls, flatten them, then place the paneer cubes inside and then close it.
6. Deep fry them and drain. Keep aside.
7. For the gravy:
8. Heat a pan with oil, add cumin and allow it to splutter.
9. Add ginger garlic paste and fry for 2 mins.
10. Then add tomato puree, allow it cook till the raw smell of the tomatoes disappears.
11. Add 1/4 cup water and allow it to boil.
12. At this stage add garam masala, red chilli and coriander powders along with salt and leave it until the gravy is thick.
13. Again, add a little water, add coriander leaves and simmer for another 4 – 5 mins.
14. Add milk and cream and mix well, in low flame. When it is about to boil, add the koftas and garnish with coriander leaves, switch off the stove.
15. Serve hot with phulkas / naans.
16. Recipe and Image courtesy: Sharmis Passions
17. http://www.sharmispassions.com/