Ingredients:

• For the koftas:
• 3 – Medium size Potatoes
• 1 cup – Finely chopped/ grated Paneer
• 2 – Bread slices, edges off
• 1/2 cup – Crushed mixed dry fruits – cashews, Almonds and Raisins
• Salt to taste
• 1 tbsp – Sugar
• 2 – Chopped Green chillies
• 1/2 tsp – Cumin powder
• 1/2 tsp – Pepper powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Cardamom powder
• Oil to deep fry dumplings
• For the gravy:
• 1 – Medium onion, grated
• 2 cups – Tomato puree/paste
• 1 tbsp – Garam Masala
• 1 tbsp – Whole Garam Masala
• Cardamoms- 2 -3
• Cinnamon- 1 small piece
• Cumin – 1 tsp
• Pepper powder- 1 tsp
• Dried red chillies- 2-3
• 1 tsp – Red Chilli powder
• 1/2 cup – Cream
• 2 – Green chillies chopped
• 1/4 cup – Cashewnut powder
• 1 tbsp – Garlic Ginger paste
• 1/4 cup – Grated Paneer
• 2 tbsp – Cooking oil
• salt to taste
• 1 tbsp – Sugar

Method:

1. For the kofta filling:
2. Mix half cup grated paneer, nuts, raisins, green chillies, cardamom powder, pepper powder, cumin powder, sugar and salt.
3. Add a little water and make 8 equal sized balls of this mixture.
4. To make the koftas.
5. Boil, peel and mash the potatoes.
6. Add 1/2 cup paneer, bread and salt and blend this into a smooth dough.
7. Make 8 parts of this dough.
8. Now take each part in your palm, flatten it, place the filling in it
9. Wrap the outer filling well to form a stuffed dumpling.
10. Heat oil in a deep pan and deep-fry koftas on medium heat until brown.
11. Drain and set aside.
12. For the gravy:
13. Heat oil in a saucepan add garam masala, let it crackle and then add the onions.
14. Add the garlic-ginger paste and chopped green chillies and fry for 2 mins.
15. Now add the tomato puree and fry well.
16. Add the powder spices, sugar and salt to it.
17. Now add the grated paneer and cashew powder with a little water and let it boil.
18. Simmer for 6 mins and add the cream, 2 tbsp at a time, while stirring continuously.
19. Add sugar and simmer for 2-3 mins till it thickens.
20. Immerse koftas in the gravy and immediately take it off the stove
21. Serve hot.

Recipe courtesy of Lil’ Chef