This is a traditional dish and contains khuskhus and desiccated coconut, which make this dish rich and different from other dishes
Recipe Tags
Veg
Medium
Everyday
North Indian
Simmering
Blending
Frying
Main Dish
Egg Free
Ingredients Serving: 4
For koftas:
Boiled and mashed potatoes 2
Grated Cottage cheese (paneer) 250 gms
bread crumbs 2 tbsp
All purpose flour (maida ) 5 tbsp
Finely chopped green chilies 2
Finely chopped coriander leaves 1 tbsp
Garam masala powder 1/4 tsp
Fresh cream (malai) 2 tbsp
Raisins 2 tbsp
Salt to taste
FOR CURRY:
Desiccated coconut 2 tbsp
Chopped onions 2
Chopped green chili 1
Dried red chili 1
Cumin seeds 1/2 tsp
Ginger 1/2 inch piece
Poppy seeds (Khus Khus) 1 tbsp
Cashew nuts 1 tbsp
coriander powder 1 tsp
Oil 5 tbsp
tomatoes 2
Garam masala powder 1/4 tsp
salt as per taste
Grated cottage cheese for garnishing
Coriander leaves for garnishing
Instructions
Mix all the ingredients of kofta except 3 tbsp of all purpose flour, malai and raisins. Make 12 balls out of this mixture. Now stuff every little malai with 3 raisins in the center of the balls.
Now coat the balls with remaining all purpose flour and deep fry them till golden brown in color.
Heat 2 tbsp of oil in a non-stick pan, add desiccated coconut, chopped onions, chopped green chili, dried red chili, cumin seeds, ginger, khus khus, cashew nuts and coriander powder to it. Saute it till light brown in color.
Now let it cool till room temperature. Now grind it to a fine paste.
Grind the tomatoes.
Heat 3 tbsp of oil in a non-stick pan add the ground paste. Saute for a few minutes. Add tomato puree and saute till oil separates.
Add salt, garam masala powder and 1 cup of water to it. Cook it for 5 minutes or till it boils.
Now arrange the koftas in a serving plate. Pour the gravy on it.
Garnish it with grated cottage cheese and finely chopped coriander leaves.
Serve hot with chapatti or naan.
Reviews (2)  
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Mix all the ingredients of kofta except 3 tbsp of all purpose flour, malai and raisins. Make 12 balls out of this mixture. Now stuff every little malai with 3 raisins in the center of the balls.
Now coat the balls with remaining all purpose flour and deep fry them till golden brown in color.
Heat 2 tbsp of oil in a non-stick pan, add desiccated coconut, chopped onions, chopped green chili, dried red chili, cumin seeds, ginger, khus khus, cashew nuts and coriander powder to it. Saute it till light brown in color.
Now let it cool till room temperature. Now grind it to a fine paste.
Grind the tomatoes.
Heat 3 tbsp of oil in a non-stick pan add the ground paste. Saute for a few minutes. Add tomato puree and saute till oil separates.
Add salt, garam masala powder and 1 cup of water to it. Cook it for 5 minutes or till it boils.
Now arrange the koftas in a serving plate. Pour the gravy on it.
Garnish it with grated cottage cheese and finely chopped coriander leaves.
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