Ingredients
vegetarian
2 servings
1 cup Potatoes (mashed potatoes) ½ cup Paneer (greeted) ½ cup Peas ¼ cup Carrots (finely chopped) ¼ tsp Red Chili Powder 15 Raisins 10 Cashews/almond(chopped) 2 tbsp. Corn Flour 1 tbsp. Lemon juice 1 tbsp. Fresh coriander leaves(chopped) 1 cup Onion Paste 1 tbsp. Ginger Paste 1 tbsp. Garlic Paste 1 tsp. Coriander Powder 1 tsp. Turmeric Powder 1½ tbsp. Tomato paste ½ tsp. Red Chili Powder 1½ tsp. Garam Masala Powder ½ cup Mava (Milk Solids) ½ cup Fresh Cream 1 tbsp. Butter Vegetable oil for frying Salt to taste
Directions
- Heat 1 tbsp. oil in a frying pan, add carrot, peas and paneer; fry for about 3-4 minutes, then add raisin, cashews, red chili powder (to taste), 1/4 tsp of garam masala, lemon juice and fresh coriander leaves. Mix well and keep aside.
- In mashed potatoes, add chopped green chilies (to taste), corn flour and salt. After mixing well, divide into small balls.
- Stuff fillings into them and deep fry in hot oil until light brown. Keep aside.
- Heat 2 tbsp. oil in a pan. Add paste of boiled onion and cook for 3-4 minutes.
- Add ginger and garlic paste, coriander powder, turmeric powder and salt. Cook for a minute. Add tomato paste, butter and red chili powder and cook on a medium heat for 5-6 minutes. Add garam masala powder.
- Now add 1/2 cup of Mava followed by 1 1/2 cups of water. Bring it to a boil and simmer for five minutes on a low heat. Finish with fresh cream.
- Put koftas in a serving dish and pour hot gravy on top. garnish with a little fresh cream.