I have just realized how much I love to blog, as I have missed blogging. Been so busy recently that couldn’t get time to blog. It’s not that I have not been cooking, just no time to sit on the laptop and type. I have a huge backlog.. But anyways I am back with at least on blog.. haha..
One of my favorite dish which has been made simple and easy for everyday cooking. As usual my writing and cooking both would be simple.. So hope you like this recipe..
Happy Cooking 🙂
First method where I have mixed the potatoes and paneer together. Potatoes were boiled, peeled and mashed.
Second method where I have take potato mash as the outer coating and filled in the paneer.
- 3 large Potatoes
- 1 ½ cup Cottage Cheese (Paneer)
- ½ tsp Red Chilli
- ½ tsp Cardamom powder (Elaichi powder)
- ½ tsp Sugar
- 2 tbsp Cornflour
- 15 – 17 Cashews
- 2 Onions, sliced
- Salt to taste
- 2 Tomatoes, roughly chopped
- 1 green Chilli
- 1 tsp Cumin powder
- 1 tsp Coriander powder (dhaniya powder)
- 1 Cinnamon Stick
- 1 tbsp Ginger – Garlic Paste
- ½ cup Cream
- 1 tbsp Shah jeera
- 3 green Cardamom seeds, crushed
- Fresh Coriander
- There are two ways to make kofta first – In a mixing bowl take potatoes (boiled, peeled and mashed), paneer, cornflour, raisin, elaichi powder, red chilli powder, salt and sugar. Mash all and mix till combined well. Make in oval shape, dust with cornflour and deep fry them.
- Second method – In a mixing bowl add potatoes, cornflour, elaichi powder, red chilli powder and sugar. Mix and combine well. Roll the potato mixture into a ball and flatten them on your palm put some paneer and 2 -3 raisin in them and again shape them in the oval shape. Dust with cornflour and deep fry them.
- Once golden brown in color keep them on kitchen towel for draining all oil out.
- In a pan add oil, once oil is hot add finely sliced onions and sauté till brown in color .
- Once the onions are brown add roughly chopped tomatoes and green chilli, sauté till tomatoes become tender and start leaving moisture.
- When the mixture is done let the mixture cool and then grind them in smooth paste.
- Again in the same pan add some oil, cumin seeds once the seeds start to crackle add cinnamon stick and then the grinded onion and tomato mixture.
- Add garlic and ginger paste and sauté well and then add the cashew paste (soak cashew in hot water and then grind them with little water to make paste).
- Add all dry spices (red chilli powder, coriander powder, cardamom seeds, shah jeera), salt and cook the gravy till it’s done, add water if you need and then add the cream to it.
- Add kofta to the gravy just before serving.
- Garnish with fresh coriander and cream and serve hot with roti/paratha/naan.