Ingredients :
4 potatoes
1 cup milk cream (malai)
2 tbsp cashew nut paste (with water)
½ onion
¾ tsp ginger and garlic, chopped
2-3 green chillies
¾ cup tomato puree
¾ cup all purpose flour (maida)
½ tsp turmeric powder (haldi)
½ tsp red chilli powder
Oil for deep frying
Method of Preparation :
Make a paste with onion, ginger, garlic, and green chilli.
Peel and boil the potatoes. Mash them. Add some salt and red chilli powder to the milk cream. Make a liquid paste with maida and salt.
Make balls with the mashed potato and fill the center of the ball with milk cream. Close the ball and dip in the maida paste. Deep fry until golden brown.
Take a tbsp of oil in a pan and add the ground paste of onion to it. Stir fry till it is slightly brown. Now add red chilli powder, turmeric powder, and salt.
Add tomato puree and cook for about 15 min on medium flame. After you notice the oil
separating from the sides of the pan, add the cashew paste and a little water. Cook and allow it to boil for a few minutes.
Before serving, heat the gravy and pour the gravy over the fried potato balls (koftas).
Garnish with a little milk cream and a few coriander leaves.
