200 Ml Malai or cream
250 Gram Paneer (cottage cheese)
50 Gram Maida
1 Tbsp Sugar
1 Tbsp Ginger-garlic paste
To taste Salt
1/2 tsp Haldi
1/2 tsp Red chilli powder
1/2 tsp Kitchen king masala
1 Tbsp Kasuri methi (dry fenugreek)
2 Tbsp Raisins and cashew nuts
4 Large Potatoes, boiled
50 Gram Cashew nuts paste
1 Tbsp Coriander leaves (chopped)
Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.
Mash the boiled potatoes and paneer along with maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.
Cut the raisins and cashew nuts into very small pieces and add 1/2 teaspoon of sugar to the mix.
Heat up the oil for deep frying.
Roll out the balls from the dough you prepared and stuff the dry fruit mix in the center.
Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.
Prepare the gravy:
Fry some onion, ginger-garlic paste and tomato paste.
Mix the cashew nut paste with 2 tablespoon of warm milk and pour it into the paste.
Except for kasuri methi, add all the dry masala into the paste and saute till the oil separates itself.
Add half a cup of water and simmer the gravy till it’s done.
Add cream/malai along with a tablespoon of sugar and kasuri methi.
Simmer the gravy till the oil starts separating and once it’s done, put the fried koftas into the gravy.
Serve hot with chapatis.