POTATO-COTTAGE CHEESE KOFTAS IN GRAVY

Ingredients for  kofta

4 large potatoes, boiled, peeled and mashed

250 grams of  paneer  crumbled

1/4 cup finely chopped cashew nuts

¼ cup raisins

2 green chillies, finely chopped

A small bunch of freshly chopped coriander leaves

Salt to taste

Oil for cooking and deep frying

Ingredients for the gravy

2 cups of freshly pureed tomatoes

1 large onion roughly chopped

2 cloves of garlic

1" ginger

dry spices

1 teaspoon fennel seeds/ saunfcoriander

1 teaspoon of coriander seeds

2 cloves

1" cinnamon stick

2 cardamoms

Roast the above spices in medium heat , cool and powder them fine.

1 teaspoon turmeric powder

1 teaspoon Kashmiri chilli powder

1/4 cup fresh light cream

1/2 teaspoon of sugar

Salt to taste

A small bunch of freshly chopped coriander leaves

Method for making the stuffed baked kofta

Preheat oven to 200 C. Grease a baking sheet with butter

In a large bowl, add in the mashed potatoes and ½ of the crumbled paneer, along with the salt. Knead to make a dough from this mixture. Divide and shape this mixture into 10 balls.

In another bowl, combine the other half of the crumbled paneer, cashew nuts, raisins, green chillies, salt and coriander leaves. Knead to combine them and divide them into 10 equal portions.

Next grease your fingers and palms . Take a potato ball and flatten it on the palm of your hand. Place the dry fruit mixture in the center. Then cover the filling forming a stuffed  kofta. Make rest in the same way.

Place the  kofta balls in a baking tray and bake for about 30 minutes or until you see the kofta balls have begun to brown. Turn the oven off the oven and remove the koftas and let it rest until the gravy is ready.

Method for the Gravy

Make a paste of onions, garlic, ginger, green chillies. Keep aside.

Heat a tablespoon of oil in a heavy bottomed pan; add the above onion paste and sauté on low heat until the mixture becomes golden and the raw smell begins to go away. Add  the spice mixture to this and stir until you get the aroma from the spices.

Add the tomato purée, turmeric powder, chilli powder, sugar and simmer for about 5 minutes and it has combined well  forming a delicious aromatic gravy. Add in the fresh cream and a little water if required , along with 1/2 of the chopped coriander leaves and simmer for a few more minutes.

As the koftas are baked, they tend to absorb more gravy;add them to the gravy just before you are ready to serve and then simmer for about 2 to 3 minutes. garnish with remaining coriander leaves & serve hot with Pulao, roti, breads.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com