Potato Kofta In Makhani Gravy Recipeâ Recipe

Ingredients

• 2 cups boiled and mashed potatoes
• 1/4 cup cornflour
• 2 tbsp besan (gram flour)
• 2 tsp finely chopped green chillies
• 1 tsp grated ginger (adrak)
• 1/4 tsp garam masala
• 1/4 cup finely chopped coriander
• salt (namak) to taste
• oil for deep frying
• 1 cup roughly chopped onion
• 1 cup chopped tomato, deseeded
• 2 tbsp cashew nuts (kaju)
• 1 whole dry Kashmiri red chilli, soaked
• 8 to 10 garlic (lehsun) cloves
• 1 tsp chopped ginger (adrak)
• 2 tbsp oil
• 1 dalchini (cinnamon) stick
• 2 green elaichi (green cardamom)
• 4 clove (laung / lavang)
• 1/2 tsp haldi powder (turmeric powder)
• 1/2 tbsp red chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp garam masala
• A pinch of sugar
• 2 tbsp fresh cream
• 1/2 tbsp kasuri methi (dried fenugreek leaves)
• salt (namak) to taste

Steps

1. To make potato kofta in makhani gravy, combine the kofta ingredients in a bowl and mix well.
2. Divide the mixture into 14 equal portions and shape each portion into a round kofta.
3. 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.
4. Heat the oil in a deep non-stick pan, add cinnamon, cardamom, cloves, turmeric powder, chilli powder and coriander cumin seeds powder.
5. Sauté on a medium flame for a few seconds.
6. Add the prepared paste, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
7. Add ½ cup hot water, garam masala, sugar, fresh cream, kasuri methi and salt to taste.
8. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
9. Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium for 1 minute, while stirring occasionally.
10. Serve potato kofta in makhani gravy immediately.