Ingredients

FOR KOFTA

1 CUP GRATED PANEER

1/2 CUP MAWA

1 TBSP CORN FLOUR

2 TBSP FRESH BREAD CRUMBS

1 TBSP BOILED POTATO

SALT 1 TSP

CARDAMOM POWDER  1TSP

MACE POWDER    ½ TSP

FOR STUFFING

1 TSP CHOPPED GINGER

1 TSP CHOPPED GREEN CHILLIES

1 1/2TBSP PANEER CRUMBLED

1 TBSP FRIED CHOPPED CASHEWNUTS

1 TBSP  FRIED CHOPPED KISHMISH

1 TBSP BOILED POTATO MASH

SALT TO TASTE

CARDAMOM POWDER  1/2TSP

MACE POWDER  ¼  TSP

RED CHILLI POWDER ½ TSP

OIL FOR DEEP FRYING

FOR GRAVY

1 TBSP OIL

1 TBSP GHEE

3 GREEN CARDAMOM

2 BLACK CARDAMOM

3 CLOVES

1 BAYLEAF

1 CINNAMON

2 MEDIUM SLICED ONIONS FRIED BROWN AND MADE INTO A PASTE

2 TBSP GINGER GARLIC CHILLY PASTE

1/2 CUP FRIED SOAKED CASHEWNUTS

1 TSP KASHMIRI CHILLY POWDER

1 TSP TURMERIC POWDER

1 1/2 TSP CORIANDER POWDER

SALT TO TASTE

½ CUP TOMATO PUREE CANNED

1 TBSP CUP MAWA

2 TBSP CREAM

1/4 TSP ELAICHI JAVITRI POWDER

1 TSP KASOORI METHI

1 TSP GARAM.MASALA

FOR GARNISH

1 TBSP THICK MALAI

METHOD

FOR KOFTA

ON A CLEAN AND SANITIZED TABLE OR THALI GRATE PANEER AND USING YOUR PALM MASH TILL PANEER BECOMES FLUFFY

ADD FRESH BREAD CRUMBS AND BOILED POTATO MASH AND CONTINUE MIXING TILL IT BECOMES HOMOGENISED MIXTURE

MIX IN REST OF THE KOFTA INGREDIENTS AMD LEAVE IT ASIDE

FOR STUFFING

DEEP FRY THE CASHEWNUTS AND RAISINS

CHOP THEM UP WITH GINGER AND GREEN CHILLIES

ADD BOILED POTATO MASH AND PANEER AND MIX TOGETHER ALONG WITH SALT RED CHILLI POWDER , CARDAMOM AND MACE POWDER

STUFF THE MIXTURE IN PANEER MIXTURE AND SHAPE KOFTA INTO ROUND AND CYLINDERICAL SHAPES AND DEEP FRY ON MEDIUM TO HIGH HEAT TILL CRISP. PLEASE BE VERY GENTLE HERE.

FOR GRAVY

HEAT OIL AND GHEE IN A THICK BOTTOM PAN

ADD WHOLE GARAM MASALA AND ALLOW IT TO CRACKLE

ADD GINGER AND GARLIC PASTE AND COOK IT AFTER ADDING A LITTLE WATER

ADD KASHMIRI CHILLY POWDER, TURMERIC POWDER AND CORIANDER POWDER AND COOK FURTHER

ADD YOGHURT AND COOK TILL OIL COMES OUT.

ADD TOMATO PUREE AND COOK WELL

ADD BROWN ONION PASTE AND SALT AND COOK TILL TOMATOES ARE FULLY DISLOVED

ADD BROWN CASHEW PASTE AND COOK.FURTHER FOR  5 MIN

ADD KHOYA ANDGARAM MASALA POWDER COOK VERY WELL

STRAIN THE GRAVY AND BRING THE STARINED GRAVY BACK TO THE FLAME

ADJUST THE CONSISTENCY OF GRAVY WITH LITTLE HOT WATER, ADJUST THE SEASONING IF REQUIRED

ADD CREAM, BUTTER AND SIMMER THE GRAVY, ADD KASOORI METHI, AND ELAICHI JAVITRI POWDER

PLACE THE KOFTA IN THE GRAVY FOR ABOUT 2-3 MINUTES AND THEN START SERVING

PLACE HOT KOFTA IN A SERVING BOWL, TOP IT UP RICH GRAVY, GARNISH IT WITH THICK MALAI AND CRUMBLED KHOYA AND CORAINDER SPRIGS