💛 Ingredients 💛
For Kofta:
3 Potatoes, boiled and mashed
1 green chili, finely chopped
1 tablespoon coriander, finely chopped
2 tablespoons paneer, grated
1 teaspoon cumin
1 tablespoon cashews, chopped
Salt to taste
1/2 teaspoon garam masala
1 teaspoon Butter
2 teaspoon potato starch
Oil for frying
For Curry:
6 tomatoes, halved and boiled
3 tablespoons cashews, boiled
1 tablespoon potato starch
1 teaspoon cumin
2 tablespoons butter/oil
1 teaspoon ginger paste
3 tablespoons coriander, chopped
1 tablespoon chili powder
1 tablespoon coriander-cumin powder
1 teaspoon garam masala
1 teaspoon sugar
Salt to taste
1 tablespoon paneer, grated
Water as required
💚 Instructions 💚
For Kofta:
In a mixing bowl, mix all the kofta ingredients and prepare a small oval-sized kofta.
Deep fry in oil.
Stir occasionally, making sure the koftas are cooked uniformly.
Fry until golden brown and crisp.
Drain off the koftas and keep aside.
For Curry:
Combine boiled tomatoes, boiled cashews, potato starch, and cumin in a blender and blend it into a smooth paste.
In a pan, add butter/oil.
Once melt and ginger paste and stir.
Add-in coriander and all the masalas and saute for 1 minute.
Slowly add tomato gravy by stirring constantly.
Cook for about 8-10 minutes.
Add grated paneer, butter, and water as per desired consistency and mix well.
Sprinkle some more coriander and serve with hot farali naans.
Tips:
Add the curry over kofta just before serving to prevent kofta from turning soggy.
You can add cream to the curry if you want a rich and creamy taste.
You can add raisins to kofta if you like.