Ingredients:
- cloves – 2
- cinnamon – 1/4 inch
- bay leaf – 1
- potatoes – 4
- besan flour or corn flour – 4 Tbsps
- paneer – shredded/grated 1 cup
- cashews – 15 to 20 pieces
- creamer or cashew milk ( blend cashews soaked in water in a blender to make cashew milk) – 1/2 cup if needed
- oil – for frying
- salt – 2 tsp or as needed
- fennel seeds – 1 tsp
- garam masala – 1 tsp
- red chilly powder – 1 tsp
- cumin powder – 1 tsp
- coriander powder – 1 tsp
- green chilles – 2 finely chopped
- cilantro – 3 Tbsp finely chopped
- ginger – 1 tsp finely chopped/grated
- garlic – 1 tsp finely chopped/grated
- onion – 1 medium size
- tomatoes -3 medium size
Preparation:
In a pan add one to two tsp of oil and simmer the clove, cinnamon, fennel seeds, bay leaf, ginger and garlic 1/2 tsp in it. Then saute the onions and tomatoes and cashews and let it boil by adding 1 cup water to the above for 5 to 7 minutes or until the raw smell goes off.
After the above mixture boils in water and it is soft and cooked, let it cool down. Then blend it in a blender to make a smooth paste. Now add the paste to the pan with 1 cup water and add the garam masala, salt, red chilly powder, cumin and coriander powder each 1 tsp and let it boil so it thickens to the desired consistency. Add creamer or cashew milk if needed for the desired consistency. Now the gravy is ready and let it cool down.
Now boil the potatoes until it is just soft but not soggy. Peel the skin and grate the potatoes. Grate the paneer as well. Now mix the grated potatoes, paneer, salt to taste, green chillies, grated ginger and garlic 1/2 tsp, finely chopped cilantro, cashews, besan flour and make balls as shown in picture below.
Now fry the balls once the oil is just hot. Just fry one ball to make sure it does not disintegrate. If it does break, just add a bit more besan flour mixed with a bit of water to coat the ball as shown in the picture below.
Once the balls are fried, set them aside and let it cool down. Add the completely cooled kofta balls to the cooled gravy. Garnish with cilantro. Use the Kofta gravy as a side dish to Basmati rice or Indian flat bread ( Chapathi or Naan or Paneer Vegetable pulaov).
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