3 medium Potatoes
Firm Tofu/Paneer – 1 cup grated
Bread – 1 slice [cut the brown sides and use the white part only]
Cashews – 2 tbsp crushed
Almonds – 2 tbsp crushed
Golden raisins – 2 tbsp
Green chillies –2 finely chopped
Cumin powder – 1 tsp
Black pepper –1/2 tsp
Cardamom powder – 1/2 tsp
Salt as per taste
Oil for frying the koftas
300 gms Currygram Bhuna Masala
To make Kofta filling
In a small bowl, add 2 tbsp grated tofu/ paneer, crushed cashews, almonds and raisins. Add chopped green chillies, cardamom powder, cumin powder, black pepper, sugar and salt. Mix well and make 8 equal portions of it. Keep aside.
To make Koftas:
Boil, peel and mash the potatoes in a bowl. Add grated tofu/paneer, bread crumbs and salt. Mix well and knead a soft dough.
Make 8 equal portions of the dough. Take each portion in your palm and place the kofta filling in the centre. Cover the filling completely and form oval-shaped koftas [Apply little oil on your palms to avoid koftas sticking on your hand]. Refrigerate the koftas for an hour.
In a pan, heat cooking oil and deep fry these koftas carefully till golden brown. Drain and keep aside.
To make the gravy:
Heat oil in a pan. Add whole garam masala spices and Let them crackle. Then add 3 tbsp Currygram Makhani Gravyand sauté it, for a minute.
Add 1 cup freshly made (if store bought then use 2-3 tbsp )tomato puree, red chili powder, garam masala powder and salt.
Add kofta filling which you had prepared-grated tofu/ paneer (2 tbsp) and cashew powder. Bring it to a boil. Reduce heat and simmer for 10 minutes.
Add little sugar if required and stir in 1 Tbsp cashew cream (10 soaked cashews made into runny paste). Simmer for 2-3 minutes and gravy is ready.
Sprinkle a pinch of green cardamom powder, stir and turn off the heat. Serve koftas cut into halves or whole on top of the rich gravy. Do not boil koftas in the gravy as they are liable to break.
Garnish with julienne ginger and fresh coriander leaves. Serve hot with parantha, mint and coriander chutney and onion rings.