- Cauliflower,grated - 1 & 1/2 to 2 cups
- Potatoes -3 nos.,boiled & Mashed
- Cornflour -1 & 1/2 tblsp
- Chat masala -1/4 tsp
- Pepper powder -1/4 tsp
- Baking powder -1 pinch
- Salt -As needed (3/4 tsp)
- Oil For deep frying
- Paneer Cut into 8 cubes
- Tomato puree - 1 cup
- Oil/Ghee -2 tsp
- Jeera/Cumin seed -1 tsp
- Ginger chopped -1 tsp
- GInger paste -1 tsp
- Garam masala Powder -1/2 tsp
- Red chilli powder -1/2 tsp
- Coriander powder -1 & 1/2 tsp
- Salt As needed
- Coriander leaves
- Milk -1 cup
- Cashews + Badam - 10 (Smooth paste) – Alternatively use Cream ¼ cup
How to make it :
- Pressure cook the potatoes,peel the skin off and mash them well. Make sure there's no water.
- Heat a pan with a tsp of oil and fry the grated cauliflower. Cook covered in low flame for 4-5 minutes.
- Mix mashed potatoes,cooked cauliflower,corn flour,pepper,salt,garam masala powder and baking powder.
- Make small balls,by keeping the paneer cubes inside and Deep fry in medium flame till golden brown and keep aside.
- For gravy,heat a pan with oil and splutter the jeera,add the chopped ginger and ginger paste. Add the tomato puree.
- Add garam masala,red chilli,coriander powders along with salt and fry well untill all the water evaporates.
- Again,add little water to make it to a thick gravy and add the coriander leaves and simmer for another 4-5 minutes.Cool down.
- Add milk and badam cashem paste /cream and mix well,in low flame. Add the koftas and when it is about to boil,switch off the stove.
- Creamy kofta curry is ready to enjoy with chappatis or any pulavs.
- If the koftha’s break in oil , you can add some rice flour to it which will absorb excess water and crisp cook the koftha.
- If you are making this for parties, just add the koftha’s like 30 minutes before you are ready to serve, that way your koftha’s are very fresh to serve!