Potato Koftas in Makhani Gravy Video by Tarla Dalal

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Yummy, crispy cheese and potato kofta in creamy red gravy. With a plethora of spices and a generous dose of milk, honey and cream, this is no ordinary gravy!

Recipe Description for Potato Koftas in Makhani Gravy

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Show me for 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 onions
2 tbsp cashewnuts (kaju)
2 to 3 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)

For The Gravy
2 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
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 gravy

Heat the oil in a kadhai, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
Add the chilli powder, garam masala and dry fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the tomato pulp and salt, mix well and cook on a medium flame for 2 to 3 minutes.
Add the milk, fresh cream and honey, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
Add the sugar, mix well and cook on a medium flame for 1 minute. Keep aside.

For the koftas

Combine all the ingredients in a bowl and mix well.
Divide the mixture into 12 equal portions and shape each portion into a round and then flatten them lightly.
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.

How to proceed