Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Soak
Cashew Nuts (10)
in hot water for five to ten minutes and then grind it to a paste and keep aside. To a mixing plate or bowl add
Potatoes (1 cup)
,
Paneer (1 cup)
,
Ground Turmeric (1/4 tsp)
,
Red Chili Powder (1/4 tsp)
,
Ground Cumin (1/4 tsp)
,
Garam Masala (1/4 tsp)
,
Fresh Cilantro (1 Tbsp)
,
Corn Flour (1 Tbsp)
, and
Salt (to taste)
. Combine well.
Step 2
Take small portions out of the mix and roll them into balls. You can either deep fry the balls or use an appe pan and fry the koftas. Here I am using a appe pan or paniyaram pan. Pour one drop of
Oil (as needed)
into each hole of the appe pan. Place the koftas and cook in low flame by turning sides as necessary.
Step 3
While flipping the koftas you can put a drop or two of oil. Fry until the koftas are light brown in color. Keep the koftas aside.
Step 4
Slice the
Onions (2)
.
Step 5
For the gravy: To a pan pour
Oil (1 Tbsp)
and add
Ginger Garlic Paste (1 Tbsp)
. Saute for two to three minutes and add sliced onion.
Step 6
Chop the
Tomatoes (2)
.
Step 7
Saute for three to four minutes and add chopped tomato. Let it cook for three to four minutes, then add
Salt (to taste)
,
Ground Turmeric (1/4 tsp)
,
Red Chili Powder (1/4 tsp)
, and
Garam Masala (1/4 tsp)
. Saute till the raw smell of the spices is gone. Switch off the flame and let it cool well and then grind it to a fine paste.
Step 8
Pour
Oil (1 Tbsp)
to a pan and add the
Caraway Seeds (1/2 tsp)
. Once it crackles add the ground paste. Cook for a good eight to ten minutes in low flame. If the gravy is too thick add
Milk (to taste)
to achieve the desired consistency. Once done add cashew nut paste,
Fresh Cilantro (1 Tbsp)
, and
Fresh Cream (1 Tbsp)
.
Step 9
Combine well and switch off the flame. Slightly crush the
Kasoori Methi Powder (1 tsp)
and add it to the gravy. When you are about to serve slightly warm the gravy and add your kofta balls and serve with rice, roti, naan, ghee rice, etc.
Rate & Review
{{id}}