California Prune Kofta
| Serves: |
9 |
| Recipe Type: |
Veg. |
| Preparation Time: |
15 M |
| Cooking Time: |
30 M |
| Difficulty: |
Easy |
Ingredients:
- For Kofta
- 50 g California Prunes
- 50 g Khoya
- 250 g Paneer (Cottage Cheese)
- 2 g Cardamom Powder
- 100 g Potatoes
- 20 g Ginger (chopped)
- 10 g green Chilly (chopped)
- Corn Flour to bind
- Salt to taste
For Gravy
- 50 g California Prunes
- 250 g Onion (boiled paste)
- 30 g Ginger & Garlic (paste)
- 10 g Garam Masala (whole)
- 10 g Red Chilly Powder
- 10 g Coriander Powder
- 3 g Cardamom Powder
- 30 g Cashew Nuts (paste)
- 200 g Curd (Yogurt)
- 100 ml Cream
- 150 g Oil (refined)
- Salt to taste
- Coriander leaves for garnishing
Cooking Instructions:
- For Kofta:
- Grate the potatoes and paneer.
- Mix ginger, chilly, cardamom powder, salt, corn flour, grated potatoes and paneer together.
- Next, make koftas and stuff them with khoya and chopped prunes.
- Deep fry them in a kadai until golden brown.
For Gravy
- Take wok or kadai, heat oil and add whole garam masala.
- Saute them until it begins to crackle.
- Now, add boiled onion paste and ginger-garlic paste. Saute them till golden brown.
- Add red chilly powder, turmeric powder, coriander powder, salt and saute them.
- Whisk the yoghurt and add it to the masala. Simmer it till the oil separates.
- Next, add cashew nut paste and bring to boil.
- Reduce the flame and add cream and stir.
- Cover the koftas with the gravy.
- Garnish it with juliennes of ginger and coriander leaves.
Suggestions:
- Serve it with parathas, roti, and nan.
