Boiled potatoes 2 no Paneer 100 gms Chopped green chilli 1 tbsp Cornflour 1/4 cup Oil for deep frying Salt To taste
Gravy:
Onion paste 1 cup Garlic paste 1 tbsp Ginger paste 1 tbsp Mawa/Milk powder 1/2 cup Fresh cream 1/4 cup (optional) Turmeric powder 1 tsp Coriander powder 1 tbsp Garam masala powder 1 tsp Tomato puree 1/2 cup Red chilli powder 1 tsp Oil 2 tbsp Salt To taste
- Grate boiled potatoes and paneer. Add chopped green chillies, cornflour and salt. Mix well.
- Divide the above mixture into 14-16 equal sized balls. Deep fry in hot oil until slightly coloured. Keep aside. Now koftas are ready.
- Heat oil in a pan. Add onion paste and cook for 8 minutes.
- Add ginger-garlic paste, coriander powder, turmeric and salt. Cook for a minute. Add tomato puree and chilli powder and cook on a medium flame for 8-10 minutes. Add garam masala powder.
- Dissolve mawa/milk powder in 1 1/2 cup of water and add to the gravy. Bring it to a boil and simmer for five minutes on a slow flame. Add the cream.
- Put the koftas in a serving dish and pour hot gravy on top.
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