- Boil the potatoes, cool, peel and grate them. Grate paneer. Wash all green chillies, deseed and chop them fine. Peel carrots,grate them, add peas and some water, boil them in microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth. Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set Aside. In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt. Mix well. Divide into equal sized balls. Stuff raisins & cashew into them. Deep fry in hot oil until slightly golden brown. Drain and keep aside. Deep fry in hot oil. On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes. Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. cook for a minute. Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy. Add half&half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally. Stir in fresh cream and garam masala powder. Gently put all of these kofta's in the gravy. Serve hot with naan,chapathi,roti.
Mughlai kofta
#myrecipe
By Shaalini Shaalu
Feb, 15th
545
Servings
4 persons
Cook Time
25 minutes
Ingredients
19
- 21
Ingredients
- Red chilli powder
- Green chillies
- Corinader powder
- Corn starch
- Garam masala
- Corinader
- Ginger garlic
- Raisins
- Cream
- Milk powder
- Milk
- Onion
- Paneer
- Peas
- Potato
- Salt
- Tomato puree
- Turmeric powder
- Cumin
- Red chilli
- Caraway
