Prep Time: 35 minutes | Cook Time: 30 minutes | Total Time: 65 minutes
Course: Main course | Servings: 4
Difficulty level: moderate | Make ahead: Possible
Ingredients
For the kofta
- 80 g Potato, boiled, peeled and mashed
- 50 g Paneer, crumbled
- 25 g Corn flour / Makke ka atta
- 20 ml Water
- 80 g Salt
- 90 g Green chillies, finely chopped
- 10 g Coriander leaves, finely chopped
- 20 ml Sunflower oil
For the gravy
- 16 ml Cow Ghee
- 1 g Cumin seed / jeera, whole
- 10 g Cashewnut, powdered
- 80 g Onion, chopped
- 80 g Tomato, hybrid, raw, chopped
- 3 g Ginger, fresh, chopped finely
- 3 g Garlic powder / flakes
- 3 g Green chillies, chopped finely
- 1.4 g Coriander seeds - whole / ground, powdered
- 1.4 g Dried chillies, powdered
- 2.4 g Salt
- 0.8 g Garam Masala
- 32 ml Cream, fresh
To serve
- 5 g Coriander leaves, finely chopped
Equipment needed
Mixing bowl; kadai for frying; blender for gravy if required; saucepan or kadai.
Advance preparation
Prepare and shape the koftas in advance. The gravy can also be made ahead. Fry or reheat koftas close to serving and combine only at the end.
Instructions:
For the kofta
- In a small bowl, add cornflour and water. Mix well to get a thick paste.
- In a large bowl, add the potato, paneer, salt, green chillies and coriander leaves. Mix well.
- Divide the potato-paneer mix into 8 portions. Shape each portion into a flat cutlet.
- Add sunflower oil into a frying pan. Heat.
- Dip each cutlet into the cornflour paste, coating the cutlet on all sides. Place coated cutlet into the frying pan. Cook until golden brown on both sides. Place cooked cutlets on an absorbent tissue to soak off excess oil.
For the gravy
- In a pan, heat ghee. Add cumin seeds when hot and allow them to crackle
- Add the chopped onion and fry until lightly caramelized.
- Add chopped tomatoes, ginger, green chillies, turmeric, coriander powder, garlic powder, red chillies and salt. Saute on medium flame until the tomatoes are cooked. Add 1 cup of water and bring to a boil. Simmer for 2-3 minutes on low heat.
- Add 1 cup of water and bring to a boil. Add powdered cashews and stir, until the gravy thickens.
- Add cream and garam masala. Mix.
Serving guidance
Garnish with fresh cream and chopped coriander .Serve hot as a rich North Indian main with naan, lachcha paratha, tandoori roti or jeera rice.
Nutrition (Per Serving)
Calories: 225 kcal | Protein: 7.4 g | Carbohydrates: 15.9 g | Fat: 14.8 g | Fiber: 2.3 g