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Kofta Noor Jahani


Boiled potatoes
Cauliflower florets
2 tbsp
2 tbsp
Finely chopped green chillies
1 tsp
to taste 
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
for  deep frying
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.


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.