Ingredients
For the balls (Kofta)
- 220 gm grated paneer
- 2 cloves garlic and 15 gm ginger, minced and lightly sautéed
- Corn flour to dust
- Oil to deep fry
For the sauce
- 10 ml ghee
- 40 gm blanched California walnuts, skins removed
- 1/2 medium onion, minced finely
- 2 spoons of minced red chillies, garlic and ginger
- 90 gm tomato puree
- 10 gm fennel seed powder
- 5 gm cumin seed powder
- 5 gm ground cardamom powder
- 5 gm coriander seed powder
- 10 gm clear honey
- 500-750 ml hot water
- Salt to taste
- 60 gm mashed potatoes
- Handful fresh coriander, chopped
- 30 gm plain flour
- 5 gm lemon juice
Preparations
- 1. Mix together all of the ingredients for the kofta and bind together like dough.
- Roll it into small oval shape kofta balls making sure there aren’t any cracks in them.
- Heat enough oil in a pan to deep fry the kofta at 150-160°C.
- Fry the kofta on a medium heat until they are a very light golden color and drain on kitchen paper.
- Grind together the blanched California walnuts, 250 ml cup of water and the onion. Set aside.
- Heat the ghee in a large non-stick pan and add the ginger, garlic and chillies. Sauté until aromatic, then add the tomato puree and ground walnut paste. Cook this until oil emerges at the surface – about 15 minutes.
- Add the powder of cumin seeds, coriander seeds, cardamom seed and fennel seeds along with honey and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander.
- Assemble the dish just before serving by gently mixing the kofta with the sauce.
