Ingredients:

• For gravy:
• 125 gms – Cream
• 75 gms – khoya or Paneer
• 150 ml- Milk
• 50 gms – Cashewnuts
• 3 tsp – white pepper powder
• 2.5 tsp – Sugar
• 2 tsp – grated Ginger
• 1/4 tsp – Nutmeg powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garlic crushed
• 1″ Cinnamon
• 6 Cloves
• 6 Cardamoms
• salt to taste
• 3 tbsp – Ghee
• For kofta:
• 50 gms – khoya
• 50 gms – Paneer
• 5 medium Potatoes
• 20 gms – Cashewnuts
• 20 gms – Raisins
• 4-5 green chillies, chopped fine
• 1/2 tsp – ginger, grated
• 1 tsp – coriander, chopped
• 1/2 tsp – Cumin seeds
• salt to taste
• For garnish:
• 1 tbsp – grated cheese or Paneer
• 1 tbsp – chopped coriander

Method:

1. For koftas:
2. Boil the potatoes, peel and smash them.
3. Mix together all the ingredients except raisins and cashews.
4. Take a ping-pong ball sized dough in hand.
5. Flatten the dough
6. Place 2-3 cashews and raisins in the centre and shape into a ball.
7. Repeat for remaining dough. Keep aside.
8. For gravy:
9. Roast the cinnamon, cardamom, nutmeg and cloves together.
10. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
11. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
12. Add paste and fry further for 5-7 minutes stirring well.
13. Add 2 cups water and simmer on low for 15 minutes.
14. Warm the koftas either in the oven or on the tava.
15. Optional:
16. You can deep fry the koftas also.To serve place warm koftas in a casserole.
17. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
18. Garnish with grated cheese and chopped coriander.
19. Serve hot with naan or parathas.

Recipe courtesy of Sify Bawarchi