Please read the entire recipe with the notes before you start.
Serves 4
Ingredients:
For the Kofta
200gms Potatoes, boiled
150gms Paneer
2tbsp Cornstarch + extra for rolling
2 tbsp Maida (all purpose flour)
1/2 tsp Salt
1/2 tsp Ground Pepper
Filling:
1/4 cup Onion, finely chopped
2 tbsp Cheddar cheese, grated
1/2 tbsp Oil
1/2 tsp Salt or to taste
1/2 tsp Ground pepper
1 cup (all inclusive, not each) Cabbage, Carrot, Capsicum, Red Bell Pepper, Yellow Bell Pepper, Capsicum,
For gravy
1 tbsp Oil
2 tbsp Butter
1/2 tsp Cumin
6 Green Cardamoms
2 Fresh Red chilies, sliced (optional)
2 md Onion sliced. (approx 250gms)
500gms Tomato Purée (homemade, see notes)
2 md Tomato, finely chopped (approx 180gms)
2 tsp Garlic, crushed
1 tsp Ginger paste
2 tbsp Fresh Cream
1 tsp Red Chili powder
1 tsp Coriander powder
1/4 tsp Turmeric powder
Salt to taste
2 tsp Sugar
1 tbsp Coriander, chopped
1 tbsp Pomegranate seeds
1 cup Water
Method:
for stuffing
Heat 1/2 tbsp oil in a pan.
Add onions and carrots.
Sauté for a minute.
Add the other vegetables, sauté another minute.
Remove from fire.
Let cool.
Add salt, ground pepper and cheese. Mix well
for kofta
Grate potatoes and paneer.
Knead well till smooth and without lumps.
Add salt, pepper, maida and 2 tbsp corn starch.
Mix well. Divide into four equal portions.
Wet your hands and flatten one portion.
Place 1.5 tbsp filling on it.
Carefully lift the sides and fold over the filling; give it an oblong shape.
Repeat the process with the other three portions.
Roll the koftas in corn starch and remove excess corn starch.
Deep fry in hot oil till golden brown.
for curry
Heat oil in a pan. Add butter. Once butter melts add cinnamon and cumin seeds.
When cumin seeds turn golden, add fresh red chilly and green cardamom.
Add onions and cook on low heat .
When onions start changing colors, mix in ginger and garlic .
When onions turn soft and pink, tip in tomato purée, chopped tomato and 1/4 cup water
Stir and cook on low heat.
After 2 minutes add red chilly powder, coriander powder, turmeric powder, salt and sugar.
Cook till oil separates and the mixture attains a rich colour; remove from flame.
Once cool grind into a fine paste. Add some water if you find it difficult to grind. I added 1/4 cup water.
Heat the same pan and add the paste.
Take 1/2 cup water and wash the grinding jar and pour this water in the pan.
Add another 1/4 cup water to the pan. Bring it to a boil.
Add cream and chopped coriander.
Cook for a coupe of minutes.
Remove from fire.
For serving:
Carefully cut the koftas into two lengthwise and heat them in the microwave.
Heat the gravy and pour it in a serving dish.
Now place koftas in the gravy, cut side up.
Garnish with pomegranate seeds.
Serve immediately.
Notes:
To make tomato purée: Add tomatoes to boiling water, keep for a 2-3 minutes, cool , peel and purée in a blender
Oil should be really hot so the koftas cook fast, else they might burst.
Fry one kofta at a time
If not using fresh red chillies, then increase the quantity of red chilly powder as per taste.
Read the original recipe at Preeti’s blog – Date with Recipes.