A rich cashew nut and cream curry with deep fried vegetable balls.
Recipe Tags
Veg
Medium
Dinner Party
Punjabi
Frying
Sauteeing
Side Dishes
Ingredients Serving: 4
Potatoes 400 gm
Paneer 200 gm
Khoya 100 gm
Butter 30 gm
Cumin seeds 5 gm
Ginger 15 gm
Green chillies 15 gm
Coriander 50 gm
Salt to taste
Cornflour to bind
Cashewnut and melon seed paste 100 gm
Cream 60 ml
Oil to fry
Whole garam masala 10 gm
Onions 20 gm
Ginger-Garlic paste 50 gm
Red chilli powder 10 gm
Coriander powder 5 gm
Chopped dry fruits 20 gm
Elaichi powder 1 pinch
Kasoori methi a pinch
Instructions
Boil, peel and grate the potatoes, then add the mashed paneer in it.
Next add in the khoya, chopped chilli and coriander, then add in the elaichi powder and salt. Next, add in the chopped dry fruits, cornflour and mix it well to make small balls.
Heat oil in a pan and deep fry the balls.
Now in another pan, heat oil and add in the cumin and whole garam masala. Let it crackle, then add in the chopped onion and saute till it becomes golden brown in colour.
Now add in the ginger-garlic paste and saute for another 2 minutes. Then add in the red chilli powder, coriander powder, cashew nuts and melon seed paste.
Next, add in the elaichi powder, salt, a little bit of water and let it cook till the gravy leaves the oil.
Now add in the cream and mix it well. At last, add in the fried kofta balls, then add in the kasoori methi .
Garnish with chopped coriander and serve it hot with naan or roti.
Reviews (3)  
How would you rate this recipe? Please add a star rating before submitting your review.
Boil, peel and grate the potatoes, then add the mashed paneer in it.
Next add in the khoya, chopped chilli and coriander, then add in the elaichi powder and salt. Next, add in the chopped dry fruits, cornflour and mix it well to make small balls.
Heat oil in a pan and deep fry the balls.
Now in another pan, heat oil and add in the cumin and whole garam masala. Let it crackle, then add in the chopped onion and saute till it becomes golden brown in colour.
Now add in the ginger-garlic paste and saute for another 2 minutes. Then add in the red chilli powder, coriander powder, cashew nuts and melon seed paste.
Next, add in the elaichi powder, salt, a little bit of water and let it cook till the gravy leaves the oil.
Now add in the cream and mix it well. At last, add in the fried kofta balls, then add in the kasoori methi .
Garnish with chopped coriander and serve it hot with naan or roti.
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