Potato Koftas in Makhani Gravy
by Tarla Dalal
4/5 stars 67% LIKED IT
2 GOOD - 1 BAD
Added to 227 cookbooks
This recipe has been viewed 145240 times
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!
- Heat the oil in a kadhai, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
- Add the chilli powder, garam masala and dry fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the tomato pulp and salt, mix well and cook on a medium flame for 2 to 3 minutes.
- Add the milk, fresh cream and honey, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
- Add the sugar, mix well and cook on a medium flame for 1 minute. Keep aside.
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into a round and then flatten them lightly.
- 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.
- Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium for 1 minute, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||687.2 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||37.5 mg|
|Folic Acid||49.5 mcg|
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