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Author Notes: A creamy and luscious gravy with potatoes stuffed with cottage cheese stuffing Although loaded with some spices it is a little sweet and a lot creamy. With boiled potatoes shaped into rounds like meatballs, and cottage cheese and cashews stuffed in the center of each potato balls comes as a surprise ...enjoy this dish with fresh , hot naan or some nice basmati rice..it will only make things bit tastier.. —PistachioDoughnut
Serves 4 to 6
For the Koftas
- 5 to 6 medium potatoes, boiled and mashed
- 1.5 cups Cottage cheese (Paneer) Grated or crumbled
- 1.5 teaspoons Ginger paste
- 1.5 teaspoons Green Chillies paste
- 1 cup Cornstarch
- Salt to taste
- handfuls Cashews
- handfuls Raisins
- 1 teaspoon Red Chilli powder
- 1 to 2 tablespoons heavy/light cream or milk for binding
- Boil the potatoes and mash them thoroughly. Add, ginger and green chillies paste and salt to taste to the mashed potatoes. Mix well and leave it.
- Take cottage cheese (if it at room temperature it can be crumbled with hands or grate it ) Mix in red chilli powder, salt, cashews and raisins. mix well with the help of a little cream. Just use enough to bind the mixture.
- Now, at this time add 2 to 3 tbsp cornstarch in the potatoes mixture and mix well.
- Keep the remaining cornstarch in a flat dish or container.
- Take the potatoes mixture and make flat discs out of them and stuff the cottage cheese mixture in the center of potato mixture and close it or seal it properly so that it does not open up inside the oil while we fry them. Now, make perfect rounds or oval shaped koftas.
- Roll each koftas into the cornstarch and deep fry them. you can avoid using cornstarch, but they give koftas a nice coating and crust.
- Deep-fry these koftas in hot oil. Remove them on absorbent paper.
For the gravy
- 1/2 cup Tomato puree
- 3 medium sized onions chopped
- 2 tablespoons oil or butter
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon green chillies paste
- salt taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon Red chilli powder
- 1.5 teaspoons Garam masala
- 1/2 cup Heavy cream (you can use less if u want to )
- 2 cloves
- 1 Bay leaf
- Take tomatoes and blanch them in hot water, just to remove the skin. Once done, let them cool a little bit and remove the skin and puree them.
- Take chopped onions in a pan with one tbsp of oil and saute them till brown. Take these browned onions and make puree in the food processor. You can also grind ginger, garlic and green chillies with the onions if not separately.
- Take oil in a kadhai, add bay leaf,cloves, ginger, garlic, green chillies paste and onion paste. Saute this mixture for sometime. As we have already cooked the onions before it won't need more time to cook the paste.
- Once the onions are cooked enough, add tomato puree. Mix it well.
- Once the tomato puree looks a little bit well-done , its time to add the spices like turmeric powder, red chilli powder, garam masala and salt to taste. Keep stirring in between.
- Throw in some cashews and raisins also.
- Once everything is cooked for about 10 minutes on medium heat, add the cream. Mix it well. Leave it on heat for about 5 more minutes.
- For serving - Take the koftas and pour the gravy on top of it. Garnish it with little bit of cashews , cream and coriander leaves. Serving suggestion - Add gravy just before the time you are serving it. Koftas soak up the gravy fast, and you might run out of gravy later on.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Recipe with Potatoes