• 4 Large Potatoes, boiled
  • 250 Gram Paneer (cottage cheese)
  • 50 Gram Maida
  • 1 Tbsp Coriander leaves, chopped
  • 3 Onions
  • 1 Tbsp Ginger garlic paste
  • 2 Tomatoes
  • 200 Ml Malai or cream
  • 2 Tbsp Raisins and cashew nuts
  • 50 Gram Cashew nuts paste
  • 1/2 tsp Haldi (turmeric)
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Kitchen king masala
  • 1 Tbsp Kasturi methi (dry Fenugreek)
  • Salt (According To Taste)
  • 1 Tbsp Sugar


Prepare the koftas:

  • Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.
  • Mash the boiled potatoes, paneer, 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 tsp 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 centre.
  • 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 Tbsp of warm milk and pour it into the paste.
  • Except kasturi methi, add all the dry masala into the paste and saute till the oil separates itself.
  • Add and a half cup of water and simmer the gravy till it's done.
  • Add cream/malai, 1 Tbsp of sugar and kasturi methi.
  • Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy and serve hot with chapatis.

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