- 1/2 cup grated paneer
- 2 banana boiled, mashed
- 2 tbsp malai
- 2 tsp coriander chopped
- 2 tbsp capsicum finely chopped
- 1 tsp green chilli paste
- 1 tsp ground powder
- 1 tsp corn flour
- salt to taste
- 1 cup tomato puree
- 7-8 cashew nuts soaked for 1/2 an hour
- 2 tbsp curd preheated
- 1/4 cup malai fresh cream
- 2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp sugar
- salt to taste
- 3 tsp oil
- ground powder remaining
- Dry roast cinnamon, cloves cumin seeds, coriander seeds and cardamons in a non stick pan for 2-3 minutes. After the masala cooks down, transfer it into a grinder jar and grind into fine powder.
- Take a mixing bowl, add boiled-mashed banana, grated paneer, capsicum, green chilli paste, coriander leaves, salt, fresh cream or malai, ground powder and corn flour. Mix it well and divide it into equal portions. Shape them into small balls.
- Heat oil in a kadai, deep fry the koftas in hot oil until they turn golden.
- Take cashew nuts, fresh cream (or malai) and curd in a grinder jar and make a smooth paste (if required, take some water).
- Heat oil in a non-stick pan, add tomato puree, saute for few seconds. Now add cashew paste, saute for 1 minute. Add salt, turmeric powder, red chilli powder, sugar, mix it all well and cook for 2-3 minutes.
- Add remaining ground powder and mix well and cook until the oil leaves masala.
- Place the koftas on a serving plate, pour the gravy on it. Now you can garnish with coriander leaves and fresh cream.
- You can place koftas in gravy and cook for 2-3 minutes before serving and repeat the previous step. The koftas can be served with rotis, parathas, kulcha or naan. 🙂