A popular Indian vegetarian dish made of potato and paneer balls served in a rich and creamy tomato-based gravy.
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour 15 minutes
Difficulty
Hard
Skills Required
Deep Frying, Making Gravy
Ingredients & Nutrition
600 kcal
Calories
15g
Protein
45g
Fat
35g
Carbs
5g
Fiber
10g
Sugar
700mg
Sodium
- 2 large, boiled and mashed Potatoes
- 1 cup, grated Paneer
- 2 tbsp Cornstarch
- 1/2 tsp each Spices for Kofta (coriander, garam masala)
- for deep frying Oil
- 2, for gravy Onion
- 1 cup, for gravy Tomato Puree
- 1/4 cup, for gravy Cashew Paste
- 1/2 cup, for gravy Heavy Cream
- 1 tbsp, for gravy Ginger-Garlic Paste
Equipment Needed
- Large Pot
- Skillet
- Box Grater
Let AI Suggest Variations
- Bake the koftas instead of frying for a healthier option.
- Add a pinch of saffron to the gravy for a richer color.
- Fill the koftas with a small amount of chopped nuts and raisins.
- Use almond paste instead of cashew paste for the gravy.
Instructions:
1. For the koftas, combine mashed potatoes, paneer, cornstarch, and spices. Form into small balls and deep-fry until golden brown.
2. For the gravy, sauté onions until golden. Add ginger-garlic paste and cook for a minute.
3. Add tomato puree and cook until the oil separates. Stir in cashew paste and cook for a few more minutes.
4. Add water to reach desired consistency, then simmer for 10 minutes.
5. Stir in heavy cream and season with salt and sugar. Do not boil after adding cream.
6. To serve, place the koftas in a dish and. Pour the hot gravy over them. Garnish with cilantro.