A delightful muglai dish
4 medium boiled and mashed potatoes
2-3 green chilies, finely chopped (optional)
1/2 tsp cumin seeds powder
1/4 cup (50 gm) khoya or mawa
1/4 cup (50 gm) paneer
1 tbsp raisins
2 tbsp cornflour
Salt to taste
Oil for frying
1/2 cup (100 gm) cream
1/4 cup milk
1/2 cup (100 gm) cashewnuts (soaked in water)
1 medium onion
1 inch ginger
1-2 green chilies
1 tbsp tomato puree
2 tsp white pepper powder
1/4 teaspoon garam masala powder
2 tsp sugar
Salt to taste
3 tbsp oil or ghee (clarified butter)
1 tbsp grated paneer and 1 tbsp cream for garnishing
1. Mix crushed paneer and raisins together and keep aside.
2. Mix cornflour and water to make a thin paste.
3. Now mix together mashed potatoes, green chilies, khoya, cumin powder and salt.
4. Take small round ball sized dough in hand.
5. Press it between palms of your hand to flatten it. Place 1/2 teaspoon paneer mixture in the centre and shape into a round ball.
6. Repeat for remaining dough.
7. Dip the koftas in cornflour paste and deep fry until golden brown.
1. Cut onion into four pieces and boil until tender.
2. Grind together onion, green chilies and ginger into a smooth paste.
3. Make a smooth paste of cashewnuts with milk in a blender.
4. Heat oil in a pan, add onion paste, garam masala and fry until golden brown.
5. Now add tomato puree and fry until oil separates.
6. Add white pepper powder, cashewnuts paste (optionally use khoya paste) and again fry until oil separates.
7. Add sugar, salt and water to make a thick paste and simmer for 5-7 minutes.
8. Now add cream and simmer for another 5 minutes.
9. Before serving gently add koftas in the gravy.
10. Garnish with crushed paneer and cream on top.
Cooking time: 35-40 minutes