Potato Koftas in Makhani Gravy Video by Tarla Dalal Video by Tarla Dalal
This page has been viewed 23998 times
Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
4 servings
Ingredients
For The Koftas
1/2 cup boiled , peeled and mashed potatoes
salt to taste
2 tbsp milk
1 tbsp cornflour
1 tbsp finely chopped green chillies
1/2 cup grated processed cheese
oil for deep-frying
To Be Ground Into A Smooth Onion Paste (using Little Water)
1 cup roughly chopped onion
2 tbsp cashew nuts (kaju)
2 to 3 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)
For The Gravy
2 tbsp oil
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
2 cups fresh tomato pulp
salt to taste
1/4 cup milk
1/4 cup fresh cream
1 tbsp honey
a pinch of sugar
Method
For the koftas
- To make potato kofta in makhani gravy, combine the kofta ingredients in a bowl and mix well.
- Divide the mixture into 14 equal portions and shape each portion into a round kofta.
- Heat the oil in a kadhai and deep-fry a few koftas at a time or till they are golden brown in colour. Drain on absorbent paper and keep aside.
For the gravy
- Heat the oil in a deep non-stick pan, add cinnamon, cardamom, cloves, turmeric powder, chilli powder and coriander cumin seeds powder.
- Sauté on a medium flame for a few seconds.
- Add the prepared paste, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add ½ cup hot water, garam masala, sugar, fresh cream, kasuri methi and salt to taste.
- Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
How to proceed
- Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium for 1 minute, while stirring occasionally.
- Serve potato kofta in makhani gravy immediately.
See step by step images of Potato Koftas in Makhani Gravy
