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Sunday, July 05, 2009


Ingredients: For the Kofta: Potatoes: 4-5 Crumbled paneer: 1 cup Cashewnut chopped: 4-5 Maida - 50 Gms Raisins: 1tsp Roasted cumin powder: 1 tsp Red-chilli powder: 1tsp Salt To Taste Oil for frying the Kofta For the gravy Onions: 2 large Tomatoes: 2 Medium Ginger-Garlic-Green chillies paste: 1tsp Red-chilli powder: 1tsp Garam masala powder: ½ tsp Coriander powder: 1 tsp Cumin powder: ½ tsp Turmeric Powder: ½ tsp Milk Powder: 3 tsp Sugar: 1/2 tsp Cashewnut paste: 6-7 tsp Oil for cooking Method: For the Kofta: ·
  • Boil the potatoes, peel and smash them

  • Mix all the other ingredients for the Kofta into a paste.
  • Make rounds of the potato and paneer dough stuffed rounds.

  • Deep fry each Kofta till golden brown. Drain and keep aside.

  • Your kofta is ready
For the Gravy
  • Boil the onions and grind them into a smooth paste

  • Blanch the tomatoes and make a puree out of it.

  • Mix milk powder into lukewarm water and keep aside.

  • Hear oil in a kadhai add onion paste and ginger garlic paste and fry till the onions turns its colors to brown in colors

  • Add Cashewnut paste and mix well. Fry till oil start separating from behind.

  • Add the pureed tomatoes and the masala powders.

  • Add the sugar .Mix well.

  • Add milk powder dissolved in water and mix well.

  • The gravy will begin to thicken.

  • Mix in some water if necessary.

  • When the gravy comes to a boil, simmer it for another 5 minutes on medium heat

  • To serve place warm kofta in a casserole and pour boiling hot gravy on the kofta.

  • Garnish with grated cheese and chopped coriander.

  • Serve hot with naan or Paratha.

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