- All purpose flour(maida) - 2 tbsp
- Water - 4 tbsp.
- Boiled potatoes - 1 cup
- Paneer - 1 cup
- Green chilli - 1 thinly sliced
- Cumin seeds - 1 tsp
- salt - lil
- All purpose flour (maida) - 1 tsp
- Cream or milk - 1/4 cup
- Tomatoes - 2 medium
- green chilli - 1
- ginger - 1 inch
- Turmeric pdr - 1/4 tsp
- Coriander pdr - 1 tsp
- Red Chilli pdr - 1 tsp
- Garam masala - 1/4 tsp
- Coriander leaves for garnishing
- Cloves - 3
- Cardamom - 2
- bay leaf - 1
mix 2 tbsps of all purpose flour (maida) with 4 tbsps of water to form a batter.
Mash the boiled potatoes. Mix this with Paneer, green chilli, cumin, salt. Make small balls from this mixture.
When making the kofta balls, make sure that they are not too big cos wen put in gravy they become more than double the size of the original kofta ball.
Dip the kofta balls in the already prepared maida batter such that they are coated on all sides and then deep fry them in oil. To check if the oil temperature is high enough to fry the koftas, juz put a crumb of kofta in the oil. It should not stick to the bottom of the oil, but should sizzle and come to the top of the oil. After checking the correct oil temp for preparing koftas, go ahead and deep fry them. Don't fry them for too long. Juz fry them till they turn golden brown on all sides.
They should look similar to the ones shown below.
Grind tomatoes, green chilli and ginger to make a paste.
Mix cream (or milk) with 1 tsp of all purpose flour (maida) and keep aside.
In a wide pan, add oil + whole garam masala (cardamom, cloves, bayleaf) + cumin seeds + grinded tomato paste + coriander pdr + turmeric pdr + red chilli pdr --> saute this till oil leaves and the quantity of the gravy becomes half of the original.
Now add cream n maida mixture to the gravy lil by lil stirring it all the time during the process. Add kasthuri methi (opt), req amount of salt and half a cup of water. Cook this with lid closed for 8 - 10 mins in medium heat.
Add the koftas slowly in a low flame. Once the gravy starts to boil, add garam masala and coriander leaves and allow it to cook for juz 1 minute.
Switch off the flame.
Note::: Add the koftas to the gravy few minutes before you serve. Cos after sometime the koftas become too soft and tend to break down.