- 250 gms cottage cheese
- 3 medium potatoes, boiled and peeled
- 2 tbsp cashew, chopped
- 3 tbsp corn flour
- A pinch of red chilli powder
- ½ tsp salt or to taste
- Oil for frying koftas
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 4 medium onions, chopped
- 3 tomatoes, chopped
- 2 green chillies
- 1 inch ginger piece
- ¾ cup curd
- 1 tsp coriander powder
- 1 tsp turmeric
- ½ tsp red chilli powder
- ½ tsp garam masala
- ½ cup cashews
- ½ cup milk
- 2 tbsp fresh cream
- Salt according to taste
- 1 tbsp coriander leaves, chopped
- Grate paneer and boiled potatoes in a bowl.
- Add corn flour, red chilli powder and salt into the bowl, mix well.
- Take some mixture, add chopped cashew in the center and make lemon size bolls.
- Heat oil in a wok/kadai, fry (5-6 balls at once) till the balls become golden.
- Collect all the fried koftas on a kitchen paper.
- Now grind onions, tomatoes, green chillies and ginger together to make a fine paste.
- Make paste of cashews with milk, keep aside.
- Heat oil in a pan, add cumin seeds.
- When they start spluttering, add onion paste, saute till the oil begins to separate.
- Now add turmeric, red chilli powder, coriander powder, curd and salt, saute continuously.
- After a minute add garam masala, cashew paste and 2 cups of water, simmer for 6-7 minutes.
- Turn off the flame, add koftas into the gravy when you are ready to serve.
- Reheat the gravy, add koftas and cream, mix well and cover the lid for 3-4 minutes.
- Garnish with coriander, serve hot with chapati, naan or rice.