Soft inside and crispy on the outside, the fried koftas give a wholesome taste and flavour to the gravy. Trust me you may have to deal with the temptation, of tackling the koftas, when they are fried nice and crispy. So just save it and enjoy the koftas as they soak themselves in the gravy.
Ingredients for kofta:
- 500 gm cottage cheese/paneer
- 4-5 potatoes
- 2 tbsp besan/gram flour
- 2 tbsp wheat flour
- ½ tsp garam masala
- ½ tsp red chilli powder
- Salt to taste
- Oil
Ingredients for gravy:
- 3 onions
- 4 tomatoes
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp garam masala
- a few kasuri methi leaves/dry fenugreek leaves
- Salt to taste
- Oil
Method for kofta:
- Dry roast besan and wheat flour together and keep aside.
- Boil potatoes, peel and mash.
- In a wide bowl mix together the flours, potatoes, paneer/cottage cheese, garam masala, red chilli powder and salt.
- Mix well and form a tikki either a round one or elongated shape.
- Deep fry in hot oil and keep aside on a tissue paper to absorb oil.
Method for gravy:
- Heat oil in a pan and put in the chopped onions. Sauté till they turn pinkish-brown then add the ginger-garlic paste and fry well.
- Add the chopped tomatoes and stir. Tip in the masalas turmeric powder, red chilli powder, garam masala and salt. Fry well till the oil separates.
- Add the kasuri methi leaves and fry again.
- Add 2-3 cups of water and bring to a boil. Then simmer for few minutes and switch of flame.
To serve: Just before serving tip in the koftas in the gravy and serve hot with rotis, naan, paranthas or rice.