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Ingredients (Measurement Conversion Calculator) Paneer (cottage cheese) - 100 gm
White pepper powder - 3 teaspoons
Cashewnuts - 20 gm
Ginger - 2 teaspoons, grated
Garlic - 1 teaspoon, crushed
Sugar - 2 1/2 teaspoons
Cumin seeds - 1/2 teaspoon
Ginger - 1/2 teaspoon, grated
Cinnamon - 1 small piece
Cashew nuts - 50 gm
Paneer (cottage cheese) - 75 gm
Oil or Ghee - 3 Tablespoons
Dry red chillies - 1/2 teaspoon
Potatoes - 5, medium
Coriander - 1 teaspoon, chopped
Green Chillies - 4, finely chopped
Cloves - 6
Milk - 150 gm
Turmeric powder - 1/2 teaspoon
Nutmeg powder - 1/2 teaspoon
Salt - to taste
Fresh Cream - 125 gm
Salt - to taste
Raisins - 20 gm
Cardamoms - 6
Grated cheese - 1 TablespoonCoriander - 1 Tablespoon, choppe
Directions
For Kofta, boil the potatoes and mash them. Mix together all the ingredients except raisins and cashew nuts. For each kofta, take a 2 inch size dough and flatten. Place 2-3 cashews and raisins in the centre and shape it into a ball. Repeat for the rest of the dough and keep aside. For Gravy, roast cinnamon, cardamom, nutmeg and cloves together. Dry grind the spices and keep aside. Wet grind all the other ingredients, except oil (or ghee) to a paste. Heat oil (or ghee) in a pan, add ground spices (dry) and fry for 3 seconds. Add wet spice paste and fry further for 5-7 minutes stirring well. Add 2 cups of water and cook at low heat for 15-17 minutes. Warm the koftas in the oven. For better taste, the koftas can be deep fried. Before serving, place warm koftas in a oven-proof bowl. Either pour boiling hot gravy on the koftas or pour and heat in oven for 5 minutes. Garnish with grated cheese and coriander. Serve with any Indian rice or bread item.
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Vegetarian dish, Served as main course
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