Potato Koftas in Makhani Gravy Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
5.00 servings
Ingredients
For The Koftas
To blend into a smooth paste using ¼ cup water
1 cup chopped tomato , deseeded
1 whole dry Kashmiri red chilli , soaked
Other ingredients
1 cinnamon (dalchini) stick
salt to taste
Method
For the koftas
- To make potato kofta in makhani gravy, combine the kofta ingredients in a bowl and mix well.
- Divide the mixture into 14 equal portions and shape each portion into a round kofta.
- Heat the oil in a kadhai and deep-fry a few koftas at a time or till they are golden brown in colour. Drain on absorbent paper and keep aside.
For the gravy
- Heat the oil in a deep non-stick pan, add cinnamon, cardamom, cloves, turmeric powder, chilli powder and coriander cumin seeds powder.
- Sauté on a medium flame for a few seconds.
- Add the prepared paste, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add ½ cup hot water, garam masala, sugar, fresh cream, kasuri methi and salt to taste.
- Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
How to proceed
- Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium for 1 minute, while stirring occasionally.
- Serve potato kofta in makhani gravy immediately.
See step by step images of Potato Koftas in Makhani Gravy
