About The Recipe:

Paneer Potato Khoya Kofta And Creamy Gravy | How To Make Kofta And Creamy Gravy - After long days, I made this veg kofta gravy. These paneer, potato and khoya kofta, are really soft and melts in mouth. Will goes well with butter garlic naan, triangle ghee paratha and ghee roast dosai. We can also serve the kofta itself as starter or evening break with any sauce. Follow the recipe with easy step by step instructions, images and video.

YouTube - Paneer Potato Khoya Kofta And Creamy Gravy

Recipe : Paneer Potato Khoya Kofta And Creamy Gravy | How To Make Kofta And Creamy Gravy Prep Time: 30 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Veg Kofta Gravy Serves: 3 to 4 persons

Ingredients :

Cashews - 1\4 cup

Paneer - 1\2 cup (fresh, grated)

Potato - 1\2 cup (boiled, mashed)

Khoya - 1\2 cup (grated)

Green Chili - 1 no (finely chopped)

Coriander Leaves - 1 tbsp (finely chopped)

Salt - as required

Maida - 1\2 cup

Oil - for shallow fry

Oil - 1 tbsp

Butter - 2 tbsp

Cinnamon Stick - 2inch long

Cloves - 5 nos

Onion Paste - 2 nos

Crushed Ginger Garlic - 1 tbsp

Tomato Paste - 3 nos

Red Chili Powder - 1 tsp

Cumin Seeds Powder - 1\2 tsp

Turmeric Powder - 1\4 cup

Salt - as required

Fresh Cream - 1\4 cup

Method :

Soak the cashews with the hot water for about thirty minutes. Grind into fine paste with required water. Keep aside.

To make the kofta's, in a mixing bowl, add the paneer, potato, khoya, green chili, coriander leaves and required salt. Mix well and make balls. Roll the balls on maida. Shallow fry them. Cook over low flame until golden colour. Keep aside.

To make the creamy gravy, heat the oil and butter in a kadhai. Add the cinnamon stick, cloves and onion paste. Saute until the onion leaves its raw smell and turns slightly golden colour. Then add the crushed ginger garlic and saute until its raw smell leaves. Add the tomato paste and cook until its water reduced, by stirring frequently. Then add the red chili powder, cumin seeds powder, turmeric powder and required salt, mix well for few seconds.

Add the cashews paste and 1 and 1\2 cup of water, mix well and bring to boil. Cover and cook over low flame for about three to five minutes, by stirring frequently. Add the fresh cream, mix well and boil few seconds. Add the fried koftas, turn off the flame and serve hot.

Notes: Cashew nuts paste will stick at the bottom, so need to keep stirring frequently. Kofta's will absorb the gravy well and break easily. So add the kofta's and serve immediately.

Step By Step Images:

Soak the cashews with the hot water for about thirty minutes. Grind into fine paste with required water. Keep aside.

To make the kofta's, in a mixing bowl, add the paneer, potato, khoya, green chili, coriander leaves and required salt mix well.

Make balls (I got 9). Roll the balls on maida. Shallow fry them in 2 to 3 batches. Cook over low flame until golden colour. Keep aside.

To make the gravy, heat the oil and butter in a kadhai, add the cinnamon stick, cloves and onion paste.

Saute until the onion leaves its raw smell and turns slightly golden colour. Then add the crushed ginger garlic and saute until its raw smell leaves. Add the tomato paste.

Cook until its water reduced, by stirring frequently. Then add the red chili powder, cumin seeds powder, turmeric powder and required salt, mix well for few seconds.

Add the cashews paste and 1 and 1\2 cup of water, mix well and bring to boil. Cover and cook over low flame for about three to five minutes, by stirring frequently.

After that add the fresh cream, mix well and boil for few seconds. Add the fried koftas, turn off the flame and serve hot.

Serving Suggestion: Goes well with chapathi, naan and crispy dosai. Page: Collection Of Veg-Gravy. Variation: Similarly you can also chicken koftas, mixed vegetables koftas. If you like this recipe: You will like this lotus seeds gravy recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais