Method
Ingredients
Ingredients
Kofta Balls
- 2 medium potatoes, boiled and grated
- 150g paneer, grated
- ¼ bottle gourd (lauki), peeled and grated
- 2 tablespoons gram flour
- 1 teaspoon salt
- 1 teaspoon red chilli powder or to taste
- 1 garam masala
- 1 ½ teaspoon cumin powder
- 2 tablespoons plain flour
- 2-3 tablespoons vegetable oil, optional to moisten hands for kofta making
Kofta Sauce
- ½ medium onion, finely chopped
- 375g plum peeled tomatoes, puréed
- 150ml double cream and a little for garnish
- 4 tablespoons of oil
- 1 tablespoons ginger and garlic paste
- 1-2 birds eye green chillies, made into a paste
- 1 ¼ teaspoons salt
- 1 ½ teaspoons cumin seeds
- 1 ¼ teaspoons turmeric powder
- ¾ teaspoon red chilli powder
- 1 teaspoon garam masala
- ½ teaspoon green cardamom powder
- 1 tablespoon dried fenugreek leaves (kasturi methi)
- ¼ teaspoon anardana powder
- 400ml water
- 2 ½ tablespoons fresh chopped coriander, save a little for garnish
- 250g Tilda Pure Basmati Rice
Method
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To make koftas: Pre-heat oil for deep frying
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In a bowl, mix together paneer, lauki and potato
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Add red chilli, salt, cumin powder and garam masala together with gram flour, mix well using your hands to combine the mixture
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Once mixture is combined well together, moisten your hands using the oil and make balls from the mixture (about 4cm diameter). Use the oil to moisten hands as needed
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Deep fry the kofta balls until golden brown, your oil should be on about 175°C, this should take about 3-4 minutes
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Remove the koftas from oil onto a tray and leave to one side
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To make the sauce: Heat vegetable oil in a saucepan
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Add the cumin seeds and once the cumin starts to sizzle add onions and cook for 4-5 minutes until onions are very brown and caramelised
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Add ginger and garlic paste and green chilli paste followed by the puréed tomatoes and cook for a few seconds
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Add in the turmeric, red chilli powder and salt and mix well
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Cook the masala sauce on a medium heat with the lid on for 4-5 minutes (keep mixing every minute or so)
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Once the oil starts to seep out the edges and the sauce is sizzling, the masala is cooked perfectly, add in the water and bring the gravy to a boil
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Add green cardamom powder and double cream to the sauce together with the fenugreek leaves (crushed), garam masala, fresh coriander and anardana powder, cook for 1 minute or so
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Add in the fried kofta balls and shake the pan to coat the balls evenly with the sauce
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Mix well together and cook for a final 2 minutes
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Remove from the heat and garnish with fresh coriander and a swirl of double cream
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Serve with Tilda Pure Basmati Rice and relish. Cook rice as per pack instructions.
