Ingredients
Gravy
Onion. - 2 medium size
Bottle Gourd. - 1/2 (small size)
Tomato. - 2
Red pepper. - 1/2
Garlic. - 3 to 4
Ginger. - 1 inch
Red chilli powder. - 1/2 tsp
Paprika/Kashmiri chilli powder - 3/4 tsp
Cardamom. - 2
Cloves. - 3
Cinnamon. - 1 inch
Cummin seeds. - 1/2 tsp
Almonds/ cashews. - 5 to 7
Coriander leaves. - 1 tsp
Kasturi methi leaves - 1/2 tsp
Oil. - 2 tsp
Salt to taste
Kofta
Potato. - 3 big size
Paneer crumbled. - 1/3 cup (or grated)
Cummin powder. - 1/2 tsp
Amtur powder. - 1/2 tsp
Green chilli. - 1
Coriander leaves. - 1 tbsp
Kasturi Methi. - 1 tsp
All purpose flour. - 2 tsp
Oil
Salt to taste
Koftta making
1. Boil the potatoes in a cooker for three whistles. After it is done cool it and peel and mash the potatoes.
2. In a bowl add crumbled/grated paneer, mashed potato, cumin powder, amtur powder, chopped green chillies, crushed kasturi methi, all purpose flour and mix well. Make small balls. In a appe pan add little oil and add the balls and turn all the sides till it becomes golden brown. The kofta can also be deep fried in oil or airfr
3. In a pan add 2 tbsp oil and when the oil is hot add cumin seeds and other whole masala under gravy ingredients. Saute for few seconds and add chopped onion, green chilli, garlic and ginger. Saute till the onion are well cooked and not burn the onion. Add shredded bottle gourd, red chilli powder and turmeric powder and saute for few seconds. After that add chopped tomatoes, red pepper and saute till the tomatoes become mushy. Switch off the flame and let it cool completely. Grind the whole thing to a fine paste adding cashews/almonds.
4. In a pan add the ground paste. Let it come to a boil. Add crushed dried kasturi methi leaves. Switch off the flame and garnish it with coriander leaves.
5. Add the kofta at the time of serving.
Gravy
Onion. - 2 medium size
Bottle Gourd. - 1/2 (small size)
Tomato. - 2
Red pepper. - 1/2
Garlic. - 3 to 4
Ginger. - 1 inch
Red chilli powder. - 1/2 tsp
Paprika/Kashmiri chilli powder - 3/4 tsp
Cardamom. - 2
Cloves. - 3
Cinnamon. - 1 inch
Cummin seeds. - 1/2 tsp
Almonds/ cashews. - 5 to 7
Coriander leaves. - 1 tsp
Kasturi methi leaves - 1/2 tsp
Oil. - 2 tsp
Salt to taste
Kofta
Potato. - 3 big size
Paneer crumbled. - 1/3 cup (or grated)
Cummin powder. - 1/2 tsp
Amtur powder. - 1/2 tsp
Green chilli. - 1
Coriander leaves. - 1 tbsp
Kasturi Methi. - 1 tsp
All purpose flour. - 2 tsp
Oil
Salt to taste
Koftta making
1. Boil the potatoes in a cooker for three whistles. After it is done cool it and peel and mash the potatoes.
2. In a bowl add crumbled/grated paneer, mashed potato, cumin powder, amtur powder, chopped green chillies, crushed kasturi methi, all purpose flour and mix well. Make small balls. In a appe pan add little oil and add the balls and turn all the sides till it becomes golden brown. The kofta can also be deep fried in oil or airfr
3. In a pan add 2 tbsp oil and when the oil is hot add cumin seeds and other whole masala under gravy ingredients. Saute for few seconds and add chopped onion, green chilli, garlic and ginger. Saute till the onion are well cooked and not burn the onion. Add shredded bottle gourd, red chilli powder and turmeric powder and saute for few seconds. After that add chopped tomatoes, red pepper and saute till the tomatoes become mushy. Switch off the flame and let it cool completely. Grind the whole thing to a fine paste adding cashews/almonds.
4. In a pan add the ground paste. Let it come to a boil. Add crushed dried kasturi methi leaves. Switch off the flame and garnish it with coriander leaves.
5. Add the kofta at the time of serving.
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