Ingredients
1 tbsp milk, 1/4 cup grated low fat mawa (khoya), 1/2 cup grated paneer (cottage cheese), 1/2 cup boiled , peeled and grated potatoes, 1 tbsp roughly chopped raisins (kismis), 1 tbsp cornflour, 1 tbsp plain flour (maida), 1 tsp finely chopped green chillies, salt to taste, 3/4 cup sliced onions, 1 tbsp broken cashewnuts (kaju), 1 tbsp chopped almonds (badam), 2 tsp coriander (dhania) seeds, 2 tsp cumin seeds (jeera), 1 tbsp poppy seeds (khus-khus), 2 tsp aniseeds (vilayati saunf), 2 tbsp freshly grated coconut, 2 tsp chopped ginger (adrak), 1 tsp chopped green chillies, 4 whole dry kashmiri red chillies , broken into pieces, 2 cardamoms, 2 cloves (laung / lavang), a small stick of cinnamon (dalchini), 6 curry leaves (kadi patta), salt to taste, 1 tbsp oil, 4 tbsp tomato puree, 1/2 tsp dried fenugreek leaves (kasuri methi) salt to taste, 1/4 cup fresh cream,
Method
– Combine the saffron and milk in a small bowl and mix well.
– Combine all the ingredients along with the saffron-milk mixture in a deep bowl and mix well.
– Divide the mixture into 8 equal portions and shape each portion into a ball.
– Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides.
– Drain on an absorbent paper and keep aside.
– Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 5 minutes.
– Add the tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
– Add ½ cup of water, dried fenugreek leaves and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
– Lower the flame, add the fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
– Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.