Ingredients (Serves – 4)
- Paneer – 250 G
- Potatoes – 3-4 Medium, Boiled And Mashed
- Salt – To Taste
- Black Pepper Powder – 1/4 Tsp
- Coriander Powder – 1 Tsp
- Garam Masala – 1/2 Tsp
- Corn Flour – 2 Tbsp
- Ginger – 1/2 Inch, Finely Chopped
- Green Chillies – 1-2, Finely Chopped
- Cashews – 1/2 Cup
- Raisins – 2 Tbsp
- Cardamom Powder – 1/4 Tsp
- Corn Starch – For Coating
- Oil – For Deep Frying
- Onions – 3-4 Medium, Roughly Chopped
- Green Chillies – 1-2, Slit
- Water – 1 Cup
- Oil – 1 Tbsp
- Cumin Seeds – 1 Tsp
- Green Cardamom – 2
- Black Cardamom – 1
- Cloves – 3-4
- Cinnamon Stick – 1 Inch
- Bay Leaf – 1
- Ginger – 1 Inch, Finely Chopped
- Fresh Cream – 1/2 Cup
- Sugar – 1 Tsp
- Coriander Powder – 1 Tbsp
- Black Pepper Powder – 1/4 Tsp
- Curd – 1/2 Cup, Whisked
- Garam Masala – 1 Tsp
- Kasuri Methi – 1 Tsp
Method
- Combine Grated Paneer And Mashed Potatoes In A Large Bowl.
- Season With Salt, Black Pepper, Coriander Powder And Garam Masala.
- Add Corn Flour, Ginger And Green Chillies, Then Mix Until A Soft And Firm Kofta Mixture Forms.
- Take A Small Portion Of The Mixture And Flatten It Slightly In Your Palm.
- Place A Little Chopped Cashew, Raisins And Cardamom Powder In The Centre.
- Carefully Seal The Filling Inside And Roll The Mixture Between Your Palms To Make A Smooth Ball.
- Lightly Dust Each Kofta With Corn Starch And Keep Them Aside While The Oil Heats.
- Deep Fry The Koftas Over Medium Heat Until Evenly Golden And Crisp. Drain Excess Oil.
- For The Gravy, Place Chopped Onions, Green Chillies, Cashews And Water In A Pan.
- Cook Until The Onions Become Soft, Then Allow The Mixture To Cool.
- Blend The Cooked Onion And Cashew Mixture Into A Completely Smooth Paste.
- Heat Oil In A Pan And Add Cumin Seeds, Green Cardamom, Black Cardamom, Cloves, Cinnamon And Bay Leaf.
- Let The Whole Spices Release Their Aroma, Then Add Chopped Ginger.
- Add The Prepared Onion-Cashew Paste And Cook On Medium Heat Until It Thickens And Loses Its Raw Aroma.
- Pour In The Fresh Cream And Stir Well To Combine.
- Add Sugar, Coriander Powder, Black Pepper Powder And Salt, Then Cook For A Few Minutes.
- Lower The Heat And Gradually Add The Whisked Curd While Stirring Continuously.
- Cook Until The Gravy Turns Smooth And Creamy And The Oil Begins To Separate.
- Add A Little Water If Required To Achieve A Rich, Pourable Consistency.
- Finish With Garam Masala And Crushed Kasuri Methi, Then Bring The Gravy To A Gentle Simmer.
- Arrange The Crisp Koftas In A Serving Dish And Pour The Hot White Gravy Around Them Just Before Serving.
Prep Time – 25 mins. Cook Time – 30 mins. Total Time – 55 mins.
