| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | servings | ||
INGREDIENTS
| 2 | Boiled Potatoes | |
| 100 | g | Paneer |
| 2 | tb | Cauliflower Florets |
| 2 | tb | Cornflour |
| 1 | ts | Finely Chopped Green Chillies |
| Salt; To Taste | ||
| 3 | tb | Oil |
| 1 | c | Boiled Onion Paste |
| 1 | c | Boiled Carrots |
| 1/4 | c | Soaked Raisins |
| 1 | tb | Ginger Paste |
| 1 | tb | Garlic Paste |
| 1 | ts | Red Chilli Powder |
| 1/2 | ts | Garam Masala |
| 3/4 | c | Cashewnut Paste |
| Oil; For Deep-Frying | ||
| Cream; Optional | ||
| Chopped Coriander; For Garnish |
INSTRUCTIONS
Grate the boiled potatoes, grate the paneer and add to the boiled potatoes, mix in the finely chopped green chillies 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. Gravy: 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 saute for a while. Add the tumeric and chilli powder and cook for a while until the masala has mixed well into the paste. Now add the cashewnut 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. 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! Recipe by: http://www.getsurfed.co.uk/restaurants/special.htm Posted to MasterCook Digest by Cmebr@aol.com on Jan 7, 1999, converted by MM_Buster v2.0l.
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