INGREDIENTS:

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1″ cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:

50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:

1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

DIRECTIONS:

Koftas

Boil the potatoes, peel and smash them.

Mix together all the ingredients except raisins and cashews.

Take a ping-pong ball sized dough in hand.

Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.

Repeat for remaining dough. Keep aside.

Gravy:

Roast the cinnamon, cardamom, nutmeg and cloves together.

Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.

Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.

Add paste and fry further for 5-7 minutes stirring well.

Add 2 cups water and simmer on low for 15 minutes.

Warm the koftas either in the oven or on the tava.

Optional: You can deep fry the koftas also.

To serve place warm koftas in a casserole.

Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.

Garnish with grated cheese and chopped coriander.

Serve hot with naan or parathas.

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