Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 boiled potatoes

  3. 100 grams paneer

  4. 2 tablespoons cauliflower florets

  5. 2 tablespoons cornstarch

  6. 1 teaspoon finely chopped green chiles

  7. salt -- to taste

  8. 3 tablespoons oil

  9. 1 cup boiled onion paste

  10. 1 cup boiled carrots

  11. 1/4 cup soaked raisins

  12. 1 tablespoon ginger paste

  13. 1 tablespoon garlic paste

  14. 1 teaspoon red chile powder

  15. 1/2 teaspoon garam masala

  16. 3/4 cup cashew nut paste

  17. oil -- for deep-frying

  18. cream -- optional

  19. chopped coriander -- for garnish

Instructions Jump to Ingredients ↑

  1. Grate the boiled potatoes, grate the paneer and add to the boiled potatoes, mix in the finely chopped green chiles salt and the corn flour. Mix really well and make into small round balls. Grate the carrots and mix the raisins into them. Make an indent into the potato balls and stuff a little of the carrot and raisin mix into it. Reform the potato ball in your hand making sure that you leave no holes! Deep fry all the balls until golden brown. Leave aside.

  2. Gravy:

  3. Take a tablespoon of oil in a heavy based pan, add the boiled onion paste cook until the onions are a little pink. Add the ginger and garlic paste to the oinions and sauté for a while. Add the tumeric and chile powder and cook for a while until the masala has mixed well into the paste. Now add the cashew nut paste to this and cook. Keep stirring so that it doesn't stick to the bottom of the pan. Add about a 1/2 cup of water and cook on very low heat for about 10 mins. Add salt taste and mix well. Add the fried koftas to the gravy. Finish with fresh cream drizzled over the top (optional) and add a little chopped corinder to garnish. Serve hot with naan or rice.

  4. This dish was supposedly created for the beautiful queen Noor Jahan. I am not sure if this is true or not but it does taste very nice


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