Ingredients:
For Kofta:
Makes 12 kofta balls
Cauliflower,grated - 1 small flower
Potatoes - 3 medium sized
Cornflour - 1 tblsp
Garam masala powder -1/4 tsp
Pepper powder - 1/4 tsp
Baking powder - 1 pinch
Oil - for frying
Paneer- small cubes around 10
Salt - as required
For Gravy
Tomato puree - 3/4 cup
Oil - 2 tsp
Jeera- 1 tsp
Ginger garlic paste - 1 tsp
Garam masala Powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt As needed
Coriander leaves - 2 tbsp chopped
Milk - 1 cup
Cream - 2 tbsp
Method:
For
the koftas :
Pressure cook potatoes until soft,
peel off he skin and mash them well. Heat a pan with oil, add cauliflower and
saute it well for 3 mins until raw smell leaves. Close with a lid for 5 mins,
stirring in between.
In a mixing bowl, add mashed
potatoes, cooked cauliflower, cornflour, pepper, salt, garam masala, baking
powder and mix well.
Make small balls , flatten them then
keep paneer cubes inside and then close it as shown in the below pic. I didnt
deep fry them instead toasted them in kuzhipaniyaram pan till golden brown.This
is a sure a bit lengthy process, the moment you feel tired after all the
lengthy cooking ur koftas bring a smile to ur face....Yes they are truely yummy
and just melt in the mouth.
You
can deep fry them too, then drain it in a tissue for the excess oil to be
absorbed. Ur koftas are ready now, keep it aside.
For
the gravy:
Heat a pan with oil, add jeera allow
it to splutter, add ginger garlic paste fry for 2mins.
Then add tomato puree, allow it cook till
raw smell of tomatoes leave.Add 1/4 cup water and allow it to boil.
At this stage add garam masala,red
chilli,coriander powders along with salt and leave it until the gravy is thick.
Again,add little water, add coriander
leaves and simmer for another 4-5 mins.
Add milk and cream and mix well,in
low flame. When it is about to boil add the koftas and garnish with coriander
leaves, switch off. Serve hot with phulkas / naans.
