200 gms Paneer – grated
1 boiled potato (medium sized) – grated
2 tbsp finely chopped green coriander
Salt to taste
1/2 tsp each of garam masala and red chilli powder
2 and a half tbspoon all purpose floor (maida)
2-3 tbspoon all purpose floor (maida)
2 tbspoon salted butter
–Note: Be careful about quantity of salt throughout the preperation of this recipie
4 tbspoon cashew nuts – soak in 1/2 cup hot water
4 tbspoon yogurt
3 – onions – ground to a fine smooth paste
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp garam masala
Salt to taste
1 tbsp dried and roasted fenugreek leaves (Kasuri methi)
seeds of 3 green cardamoms – crushed
1 cup full cream milk.
For the gravy, heat butter in a non-stick pan. Add onion paste. Stir on low heat till it turns transparent and butter separates and the sides of pan looks glossy. (Do not let it turn brown).
Soak kaju (cashews) in 1/2 cup hot water for 10 minutes. Drain away the water. Grind cashews with yogurt to a very fine paste. .Add kaju-yougurt paste, simmer for 2-3 minutes
Add haldi, garam masala, red chilli powder, turmeric paste, kasuri methi (Dried/roasted fenugreek leaves), salt to taste. Simmer for 5-6 minutes.
Add water and bring to a boil.
Let it cool for 5 minutes, then add 1 cup milk (stirring continously otherwise milk will curdle).
To prepare the koftas, mix grated paneer, potatoes, coriander, salt, garam masala, red chilli powder and 2.5 tbspoon maida. Mix well till smooth.
Spread 2-3 tbspoon of maida on a plate. Roll each ball in maida (all purpose floor). Dust to remove excess maida.
Heat oil in a wok for frying. Deep fry 1 kofta at a time in medium hot oil till light brown. Keep fried koftas aside