For koftas, wash and boil potatoes. Cool, peel and grate potatoes. Grate paneer.
Remove stems, wash and chop green chillies. Wash and pat dry raisins.
Add green chillies, cornstarch and salt to grated potatoes and paneer. Mix well.
Divide paneer into sixteen equal balls. Stuff raisins into them. Heat sufficient oil in a kadai and deep fry until slightly coloured. Drain onto an absorbent paper. Keep aside.
For gravy, peel, wash, roughly chop onions. Boil them in half a cup of water for two to three minutes.
Cool and grind to a paste. Peel, wash and grind ginger and garlic. Remove stems, wash and chop green chillies.
Heat two tablespoons of oil in a kadai. Add boiled onion paste and cook for five minutes on medium heat.
Add ginger-garlic paste, green chillies, coriander powder, turmeric powder and slat. Cook for a minute. Add tomato puree and red chili powder and cook on medium heat for eight to ten minutes or till oil separates form the masala.
Dissolve khoya in one and a half cups of water and add to gravy. Bring it to a boil and simmer for ten minutes on low heat. Stir in fresh cream and garam masala powder.
Arrange koftas in a serving dish and pour hot gravy on top and serve immediately. |
