Firstly, we need to make the Kofta mixture. First, mash potatoes in a bowl. Then, add grated paneer / cottage cheese.
3. Step
Next, add 1 tsp salt, 1tsp red chili powder, 1 tsp black pepper, 1 tsp coriander powder and 1 tsp mango powder. Mix nicely. Now, add 2 tbsp crushed cashew nuts and 1 tbsp raisins. Once combined, add 1 tbsp cornflour and 1 tbsp flour and mix to combine.
4. Step
Form mixture into small balls (or koftas) and set aside. You should get 10-12 balls total.
5. Step
Now, heat enough oil (almost 2 cups) in a pot. Keep the flame high. It will take 3-4 minutes for the oil to get heated. Once heated, start deep frying the paneer balls on medium heat. Cook till it's crisp and golden brown. Once all koftas are fried, set aside on a lined plate.
6. Step
For the Gravy -
7. Step
Heat 3 tbsp oil in a shallow pan on medium. Add 2 cardamom pods, 1 small cinnamon stick and 1 tsp cumin seeds. Let the seeds crackle, and then add 2 chopped red onions to this. Sauté until the onions are golden brown. Add 6-7 cashews and cook on medium heat for 4-5 minutes.
8. Step
Now add 2 chopped tomatoes and mix it nicely. Add ½ cup water to and cover it with a lid. Cook for 4-5 minutes on medium heat.
9. Step
Take the mixture off the heat and cool for 10-15 minutes. Once cooled, grind to a fine paste and strain the mixture to remove lumps.
10. Step
In the same Kadahi, add 2 tbsp butter and turn on high heat. Add the strained mixture. Then, add 1 tbsp salt,1 tsp turmeric powder, 1tsp red chili powder, 1 tsp coriander powder, 1 tsp black pepper and 1 tsp garam masala powder. Mix nicely.
11. Step
Let the gravy cook for 6-7 minutes on medium heat. When the oil starts to separate, add 1tbsp cream and mix nicely. Sprinkle 1 tsp Kasuri Methi (fenugreek leaves). Salt to taste
12. Step
To Serve –
13. Step
Add koftas to the gravy and coat. Garnish with freshly chopped coriander leaves on top. Serve with roti, naan, or rice.
