Ingredients:
For Koftas:
- 100 gms Paneer (grated)
- 1 carrot (grated and juice squeezed out)
- ½ cup peas (coarsely crushed in chilli cutter)
- 1-2 green chillies finely chopped
- ½ tsp ginger paste
- ½ cup fresh chopped coriander leaves
- ½ tsp garam masala
- Salt to taste
- 2-3 tbsp cornflour
- Oil for frying
For Gravy:
- 2 diced big onions
- 2-3 tomatoes
- 7-8 cashew nuts (boil them in water for 3 mins and make smooth paste with water)
- 3-4 garlic cloves (paste)
- 1” ginger piece
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp garam masala
- 1 tbsp kasoori methi
- Salt to taste
- Little sugar (optional)
- 1-2 tbsp oil
Method:
For Koftas:
- In bowl mix all the ingredients of koftas except oil and corn-flour. Mix them properly and make small koftas from that mixture.
- Roll them in corn-flour and deep fry in oil on medium flame till golden brown.
For gravy:
- Cook the onions in boiling water for sometime, let it cool and grind them in mixer to a smooth paste.
- Cut the tomatoes in halves and cook them for sometime, let it cool for sometime. Peel them and make puree in grinder.
- Heat oil in a pan; add onion paste and sauté for sometime till it gets properly cooked. Add ginger-garlic paste and sauté for 2 mins.
- Now add tomato puree, salt and cook for sometime. Now add Cashew nut paste and all other dry masalas in it.
- Mix them properly. (Add water if required to make gravy thick consistent) Let it boil and cook for sometime. Finally add kasoori methi and shimmer on low flame.
- Add koftas in hot gravy and garnish with spring onions.
- Serve hot with parathas.