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Aloo Kofta in Makhani Gravy


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Yummy, crispy cheese and potato kofta in creamy red gravy. With a plethora of spices and a generous dose of milk, honey and cream, this is no ordinary gravy!

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Preparation Time: 
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Serves 4.
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Ingredients



For the aloo koftas
1/2 cup potatoes, boiled, peeled and grated
1/2 cup grated processed cheese
1 tbsp cornflour
1 tbsp chopped green chillies
salt to taste
oil for deep frying

To be ground to a paste
1 cup chopped onions
2 tsp chopped ginger (adrak)
2 tsp chopped garlic (lehsun)
2 tbsp broken cashewnuts (kaju)

Other ingredients
2 tbsp oil
1 tsp chilli powder
2 cups fresh tomato purée, refer handy tip
1 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
2 tbsp butter
1 tsp dried fenugreek leaves (kasuri methi)
1/4 cup onion cubes
1 tbsp honey
1/4 cup milk
1/4 cup cream
salt to taste

Method

    For the aloo koftas
    1. Combine all the ingredients and mix well.
    2. Divide the mixture into 8 equal portions and shape each portion into a round.
    3. Heat the oil in a kadhai and deep fry the koftas in it till they are golden brown in colour. Drain on absorbent paper and keep aside.

    For the gravy
    1. Heat the oil in a pan, add the ground paste and sauté till it is light brown in colour.
    2. Add the chilli powder and tomato purée and cook for a few minutes.
    3. Add the cumin seeds powder, garam masala and ½ cup of water and cook for some time till the mixture leaves oil. Keep aside.
    4. In another pan, melt the butter, add the dried fenugreek leaves and onions and cook till the onions are lightly browned.
    5. Add this to the above gravy, along with the honey, milk, cream, and salt and bring to come to boil.

    How to proceed
    1. Add the prepared koftas to the hot gravy and serve immediately
    RECIPE SOURCE : PotatoesBuy this cookbook
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