For koftas
Wash and boil potatoes. Cool, peel and mash well.
Remove stems, wash and finely chop green chillies. Wash raisins and pat them dry.
Add paneer to potatoes and mix. Add raisins, green chillies, cornstarch and salt to taste. Divide into ten to twelve portions and shape them into croquettes.
Heat sufficient oil in a kadai and deep fry croquettes on medium heat till golden. Drain onto an absorbent pepper and keep aside.
For gravy, peel, wash and cut onions into quarters. Boil onion pieces in half a cup of water for two to three minutes and grind to a smooth paste. Peel, wash and grind ginger and garlic to a fine paste. Remove stems, wash and finely chop green chillies.
Soak poppy seeds in three tablespoons of warm water for fifteen to twenty minutes. Grind to a smooth paste. Whisk yogurt with a quarter cup of water. Clean, wash, dry and finely chop coriander leaves.
Heat oil in a pan. Add onion paste and saute for two to three minutes. Add ginger-garlic paste, green chillies and cook for three minutes.
Stir in yogurt, poppy seed paste, sugar, red chilli powder, garam masala powder and salt to taste. Cover and cook for two to three minutes. Remove and stir in fresh cream. Cook further, uncovered,
for a minute.
Arrange koftas in a serving dish, pour gravy and serve hot, sprinkled with chopped coriander leaves. |
