Ingredients for kofta:
- Grated fresh paneer(cottage cheese) – 300gm
- Boiled and grated potato medium size 2-3
- Ginger paste 1 tspn
- Toasted Garam Masala powder – 1 tspn (Recipe)
- Chopped Green Chili – 1 tblspn
- Salt 1 tspn/to taste
- Crushed dry fruits(cashew/Almond/Pista- ½ cup
- Butter 1 tblspn
- Flour 1 tblspn
- Corn flour 1 tspn
- Oil for frying
- Water 2-3 tblspn.
In a bowl mix in paneer, potatoes, green chii, ginger paste, salt and garam masala. Make a soft dough. Check the seasoning.
Make equal sized balls out of the dough, approx 9-10.
Place one ball on your palm. Press it in middle and make a small well and fill it with little amount of butter and crushed dry fruit. Close the well and shape it like kofta.. Fill all the balls and shape the koftas. Refrigerate it for ½ hr.
Make a medium thick batter with the flours.
Heat a pan and pour enough oil for deep frying. Heat it high. Once the oil is heated enough, reduce the flame. Dip each balls in the batter, coat it nicely with the batter and put it in oil. Increase the flame again and deep fry it in oil. Moreover, ensure that koftas are fried in high flame otherwise it may break while frying.
Fry all the koftas in batches and keep aside.
Ingredients for Curry:
- Onion paste 1 cup
- Fresh pureed Tomato ¾ cup
- Grated Mawa ½ cup
- Soaked Magaz 1 tblspn
- Soaked cashew 4
- Ginger paste 1 tblspn
- Cumin seed ½ tspn
- Cumin Powder 1 tspn
- Coriander powder 1 tspn
- Shahi Garam masala powder 1 tspn (Recipe)
- Green Chili 2-3
- Kashmiri red chili powder 1 tspn
- Bay leaf 2
- Sugar 1 tspn
- Fresh Malai or cream 2 tbspn
- Milk 1cup
- Water ½ cup
- Desi Ghee/Clarified butter 2 tblspn
- Refined oil 1 tblspn
- Salt 1 ½ tspn/to taste
Ingredients for Garnishing:
- Cashew nuts
- Grated Beetroot 1 tblspn
- Chopped coriander 1 tblspn
- Fresh cream 1 tblspn
Grind together magaz and cashews and make a thick paste. Keep aside.
Heat oil in pan, put bay leaf and cumin seeds let it splatter. Add onion paste and fry it till brown.
Add cumin powder, coriander powder, ginger paste, garam masala powder, red chili powder, salt. Sir fry for 1-2 min. Add ghee and sugar for further frying.
Add magaz paste at this point and further fry the masalas for 1 min.
Now its time to add pureed tomato and fry further till the oil comes on the sides.
Add whipped curd and stir fast so that the curd does not crumble and the curd is mixed to the masala.
Put grated mawa and fry it further to mix it with masala.
Add milk and water. Bring it to boil. Then simmer the flame and cook the curry covered for 2-3 mins.
Arrange the koftas in serving bowl. Pour the curry over it.
Garnish with 1 cashew over each koftas. Sprinkle grated beetroot and coriander leaves. Spoon cream over it. Sprinkle toasted garam masala.
Serve hot with Naan, Paratha or pulao.
Note: Koftas are so tender that it may break while reheating with the curry. So cook the koftas and curry in advance and keep separately. Heat the curry just before serving and pour it over the koftas.