4 Large Potatoes, boiled
1 Tbsp Ginger-garlic paste
1 Tbsp Coriander leaves (chopped)
50 Gram Maida
250 Gram Paneer (cottage cheese)
1 Tbsp Sugar
To taste Salt
1 Tbsp Kasuri methi (dry fenugreek)
1/2 tsp Kitchen king masala
1/2 tsp Red chilli powder
1/2 tsp Haldi
50 Gram Cashew nuts paste
2 Tbsp Raisins and cashew nuts
200 Ml Malai or cream
1.Boil potatoes and refrigerate them for 4-6 hours so that it makes it easy to cook koftas.
2.Mash paneer and boiled potatoes, mix it with maida, add salt, chopped coriander leaves and prepare a dough. The dough of koftas should not be too hard or too soft.
3.Now chop cashew nuts and raisins into very small pieces and add ½ tsp of sugar in it.
4.Make round balls from the dough and stuff the dry fruit mix in the center of the balls or koftas.
5.Heat oil and deep fry the koftas. While frying the koftas if it breaks in hot oil then take dry maida and dust the kofta in it before frying.
For the gravy:
1.Heat oil in a pan, add onion, ginger-garlic paste, tomato paste and fry it for sometime.
2.Take 2 tablespoon of warm milk and mix cashew nut paste in it and pour it in the paste.
3.Now add all the dry masala except for kasuri methi in the paste and saute it till the oil gets separated.
4.Once it is done add half cup of water in the gravy and let it simmer.
5.Now add cream or malai, sugar and kasuri methi and let the gravy simmer till the oil seperates.
6.Once it is done add the kofta balls in the gravy and serve it hot with chapattis.