INGREDIENTS:


For Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder (jajikaya)
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon (dalchina chekka)
6 cloves (lavangam)
6 cardamoms (elachi)
salt to taste
3 tbsp. ghee

For kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins (yendu draksha)
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds (jilakara)
salt to taste

PREPARATION:
  • For Koftas -
  • Boil the potatoes, peel and smash them.
  • Mix together all the ingredients except raisins and cashews.
  • Take a ping-pong ball sized dough in hand.
  • Flatten on your palm
  • Place 2-3 cashews and raisins in the centre and shape into a ball.
  • Repeat for remaining dough. Keep aside.

  • For Gravy -
  • Roast the cinnamon, cardamom, nutmeg and cloves together.
  • Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
  • Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
  • Add paste and fry further for 5-7 minutes stirring well.
  • Add 2 cups water and simmer on low for 15 minutes.
  • Warm the koftas either in the oven or on the tava.
  • Optional - You can deep fry the koftas also.
  • To serve place warm koftas in a casserole.
  • Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
  • Garnish with grated cheese and chopped coriander.
  • Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy

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