Khazana of Indian Recipes

40
For koftas
Potatoes 4-5 medium sized
Cottage cheese (paneer) ....100 gms
Green chillies 2
Cornflour V4 cup
Salt as per taste
Raisins
INGREDIENTS
l A cup
Oil for deep-frying
For gravy
Onions 3 medium sized
Oil 3 tblspns
METHOD OF PREPARATION
Ginger paste 1 tblspn
Garlic paste 1 tblspn
Green chillies 2
Coriander powder 1 tspn
Turmeric powder 1 tspn
Salt as per taste
Tomato puree V2 cup
Red chilli powder 1 tspn
Mawa (khoya) V2 cup
Fresh cream V2 cup
Garam masala powder 1 tspn
"1 Boil the potatoes, cool, peel and grate them. Grate paneer. Wash all green
chillies, deseed and chop them fine. Peel onions, cut them into halves and
boil with a cup of water for ten minutes. Drain excess water, cool
onions and grind into a smooth paste.
Mix mashed potatoes, paneer, two chopped green chillies, cornflour and
salt. Mix well. Divide into sixteen equal sized balls. Stuff raisins into
them. Deep fry in hot oil until slightly coloured. Drain and keep aside.
25 Heat oil in a kadai. Add boiled onion paste and cook for five minutes. Add
ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric
powder and salt.Cook for a minute. Add tomato puree and red chilli powder
and cook on a medium flame for eight to ten minutes or till oil separates
from the masala.
-4: Mix mawa in two cups of water and add to the gravy. Bring it to a boil
and simmer for ten minutes on a slow flame. Stir occasionally. Stir in
fresh cream and garam masala powder.
E> Place warm koftas in a serving dish and pour hot gravy on top and serve.
Chef's Tip : Fry one kofta and check for binding, if it breaks, add a little more
cornflour. Deep fry in hot oil.