INGREDIENTS
- FOR GRAVY
- 125 gms. cream
- 75 gms. khoya or paneer
- 150 ml. milk
- 50 gms. cashewnuts
- 3 tsp. white pepper powder
- 2 1/2 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 seed
- salt to taste
- METHOD
- FOR KOFTA Boil the potatoes, peel and smash them. Mix together all the ingredients except raisins and cashews. Take a ping-pong ball sized dough in hand. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Keep aside.
- FOR GRAVY Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava. Optional: You can deep fry the koftas also. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve hot with naan or paratha.
