My husband's favorite dish!!! I learnt this fantastic recipe from my mom, U must definitely try this... Im sure it will be a great hit!!!
For the kofta:
Potato 1 medium size
100 gm paneer (about the same amount as the potatoes)
salt to taste
red chilli powder 1 tsp
cumin powder 1/4 tsp
coriander powder 1/2 tsp
kasuri methi 1.5 tsp
oil for frying
To make kofta:
Boil 1potato and mash it well. Take equal amount of grated paneer. Mix together with little salt, red chilli powder, kasuri methi, jeera/ cumin powder and dhaniya/ coriander powder. Roll out into balls and keep aside. Deep fry in medium high heat till golden brown. If the oil is not well heated, the balls will break in the oil.
Make the gravy:
4 tsp oil
1 inch ginger
1 clove garlic (optional)
1 onion ( Indian sized)
2 tsp khus khus/ poppy seeds
3 tbsp cashews
sugar 2 tsp
3 roma (bengaluru thakkali) tomatoes pureed or 6 oz Hunts tomato sauce (3/4 of a 8 oz tin)
1/4 tsp jeera powder
1/2 tsp coriander powder
1 tsp garam masala ( I use curry powder, coz my husband does not like the smell of garam masala)
1.5 cups milk
3 tbsp sour curds
Grind together 1 piece ginger, garlic, onion (onion can be roasted directly on fire prior to grinding. The onion flavour is enhanced), 2 sp khus khus, 3 tbsp cashews with curds. This is the white paste. Keep aside.
Grind tomatoes or use 3/4 of a 8 oz hunts tomato sauce can (available in the US). Keep aside. Add oil in a kadai, add 1 sp sugar. Allow it to caramelize. Add the white paste. Saute well. Make sure that it is completely dry and the oil separates before you move to the next step.
Add tomato sauce, saute. Add curry powder/garam masala, salt, red chilli powder, jeera powder, dhaniya powder, kasuri methi.
Saute till excess moisture is gone or oil separates. Add milk and bring to a smooth gravy consistency.
Add a tsp of sugar and curds again if required (to give the gravy a little more sweet taste).
Add kofta balls just before serving... Eat with chappathis/ rotis/ naan/ kulcha.