Mughlai Kofta

Preparation

• Boil the potatoes. Let them cool and then peel and grate them. 

• Grate paneer. 

• Wash all green chillies, deseed and chop them fine. 

• Peel carrots, grate them. Add peas and some water and boil them in microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth.

• Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set aside.

• In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt and mix well. 

• Divide into 20-22 equal sized balls and stuff raisins & cashew into them.

• Deep fry in hot oil until slightly golden brown. Drain and keep aside. 

• On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes.

• Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt and cook for a minute.

• Add tomato puree and red chilli powder and cook on medium flame until oil separates from gravy. 

• Add half & half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally. 

• Stir in fresh cream, condensed milk and garam masala powder. 

• Gently put all of these koftas in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich dish with Kohinoor basmati rice.