 Ingredients
Boiled potatoes - 2 nos.
Paneer - 75 gm.
Chopped green chillies - 1 tsp.
Raisins - 25 gm.
Corn flour - ¼ cup
Oil for deep frying
Salt as per taste
For gravy:
Boiled onion paste - 1 cup
Green chilli (chopped) - ½ tsp.
Garlic paste - 1 tbsp.
Ginger paste - 1 tbsp.
Milk powder - ½ cup
Fresh cream - ½ cup
Turmeric powder - 1 tsp.
Coriander powder - 1 tsp.
Garam masala powder - 1 tsp.
Tomato puree - ½ cup
Red chilli powder - 1 tsp.
Oil - 2 tbsp.
Salt to taste
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Method:
Peel and grate the boiled potatoes and paneer. Add chopped green chillies, corn flour and salt. Mix well.
Divide the quantity into 16 equal sized balls. Stuff raisins into them. Deep fry in hot oil until slightly coloured. Keep aside.
Heat oil in a kadai. Add the boiled onion paste and cook for 5 minutes.
Add ginger and garlic paste, coriander powder, turmeric powder and salt. Cook for a minute. Add tomato puree and red chilli powder and cook on a medium heat for 8-10 minutes. Add the garam masala powder.
Dissolve the milk powder in 1½ cups of water and add to the gravy. Bring it to a boil and simmer for 5 minutes on low heat. Garnish with fresh cream.
Put the koftas in a serving dish and pour hot gravy on top of them.
More this week: Mushroom soup
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