|
Ingredients
|
Quantity
|
|
Boiled potatoes
|
2
|
|
Paneer
|
100gms
|
|
Cauliflower florets
|
2 tbsp
|
|
Cornstarch
|
2 tbsp
|
|
Finely chopped green chillies
|
1 tsp
|
|
Salt
|
to taste
|
|
Oil
|
3 tbsp
|
|
Boiled onion paste
|
1 cup
|
|
Boiled carrots
|
1 cup
|
|
Soaked raisins
|
¼ cup
|
|
Ginger paste
|
1 tbsp
|
|
Garlic paste
|
1 tbsp
|
|
Red chilli powder
|
1 tsp
|
|
Garam masala
|
½ tsp
|
|
Cashew nut paste
|
¾ cup
|
|
Oil
|
for
deep frying
|
|
Cream
|
optional
|
|
Chopped coriander
|
for garnish
|
Grate the boiled potatoes, grate the paneer and add to the boiled
potatoes, mix in the finely chopped green chillies salt and the corn flour. Mix
really well and make into small round balls. Grate the carrots and mix the
raisins into them. Make an indent into the potato balls and stuff a little of
the carrot and raisin mix into it. Reform the potato ball in your hand making
sure that you leave no holes! Deep fry all the balls until golden brown. Leave
aside.
Gravy:
Take a tablespoon of oil in a heavy based pan, add the boiled
onion paste cook until the onions are a little pink. Add the ginger and garlic
paste to the onions and saute for a while. Add the turmeric and chilli powder
and cook for a while until the masala has mixed well into the paste. Now add
the cashew nut paste to this and cook. Keep stirring so that it doesn't stick
to the bottom of the pan. Add about a ½ cup of water and cook on very low heat
for about 10 mins. Add salt taste and mix well. Add the fried koftas to the
gravy. Finish with fresh cream drizzled over the top (optional) and add a
little chopped coriander to garnish. Serve hot with naan or rice.
