Ingredients:
Gravy: cream - 125gms khoya or paneer - 75 gms. milk - 150 ml. cashewnuts - 50 gms. white pepper powder - 3 tsp. sugar - 2 1/2 tsp. grated ginger - 2 tsp. nutmeg powder - 1/4 tsp. turmeric powder - 1/2 tsp. garlic crushed - 1 tsp. cinnamon - 1" cloves - 6 cardamoms - 6 salt to taste ghee - 3 tbsp. Kofta: khoya - 50 gms. paneer - 50 gms. 5 medium potatoes cashewnuts - 20 gms. raisins - 20 gms. green chillies chopped fine - 4-5 nos ginger grated - 1/2 tsp. coriander chopped - 1 tsp. cumin seeds - 1/2 tsp. salt to taste Garnish: grated cheese or paneer - 1 tbsp. chopped coriander - 1 tbsp.
Method:
Koftas 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. 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 parathas.
No comments:
Post a Comment