Ingredients:

• For the koftas
• Paneer – 200 g
• Boiled Potatoes – 2 large, mashed
• Corn flour – 3 tbsp
• Cashews – 2 tbsp
• Chopped Pistachios – 2 tbsp
• Raisins – 2tbsp
• Salt to taste
• For the sauce
• Tomatoes – 8 large, blended with a piece of Ginger and 2 Green chillies
• Cream – 1 cup
• Cashew paste – 5tbsp (made with cashews and a dash of Milk in the blender)
• Cloves – 4
• Cardamom – 5 pods
• Salt to taste
• A pinch of Turmeric powder or Saffron soaked in 1/2 cup warm Milk
• Sugar – 2tbsp
• For garnish:
• Chopped coriander – 2 tbsp

Method:

1. Combine all ingredients of the koftas, roll into oblong balls and deep fry till golden brown. Strain and keep aside.
2. For the sauce, heat oil in a kadai.
3. Add cloves, cardamom and saute till light brown.
4. Add tomato puree and cook till oil separates.
5. Add cashew paste and cook for 8-10 minutes.
6. Add the milk with saffron or turmeric powder followed by salt and sugar.
7. Cover and simmer for about 5 minutes.
8. Add the cream, stir and take off heat.
9. Place the koftas in a serving plate, top with sauce and garnish with coriander.

Recipe courtesy of Sakshi