Shahi Kofta

                                     

                                                      Preparation Time :- 45 minutes

Ingredients :

. Potato – 250 gms

. Tomato – 250 gms

. Boiled peas – 1 cup

. Onion paste – 2 tsp

. Cooked rice – 1 ½ cup

. Grated coconut – 1 cup

. Curd – 1 cup

. Oil to deep fry

. Turmeric powder – 1 tsp

. Chili powder – 1 tsp

. Coriander powder – 1 tsp

. Butter – 2 tbsp

. Fresh cream – 2 tbsp

. Cashew nut – 12

. Almond – 7

. Raisins – 15

. Chopped Coriander leaves – 1 cup

. Ginger-chili paste – 2 tsp

. Paneer/cottage cheese – 150 gms

. Salt to taste

. Water – 1 cup

Method :

. Grind the tomatoes and keep aside.

. Boil, peel and mash the potatoes.

. Add cooked rice, coriander leaves, ginger-chili paste, salt and grated coconut to the

  mashed potatoes. Knead and divide into 12 portions and make rounds.

. Chop the cashew nuts and almonds finely.

. Add raisins and chopped nuts to paneer/cottage cheese and make 10 rounds.

. Now press the potato rounds and stuff in the paneer rounds. Seal them properly and make rounds.

. Deep fry them in oil and keep aside.

. Heat butter in a pan. Sauté the onion paste till golden brown.

. Add the tomato puree, salt, turmeric powder, chili powder, coriander powder and sauté till

  the oil starts separating.

. Add 1 cup water and let it boil. Add the boiled peas and let the gravy boil for 5 minutes.

. Add the beaten curd and put off the flame.

. Mix properly and add the koftas.

. Serve hot garnished with coriander leaves.