Kofta Noor Jahani

Main Ingredients	Potatoes, Paneer
Cuisine	Indian
Course	Main Course Vegetarian
Prep Time	26-30 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients 

• 1 large potato
• 100 grams cottage cheese 
• 2 green chillies
• 6-8 garlic cloves 
• 1 1/2 inch ginger piece 
• 3 large onions
• 1 tablespoons cornflour/ corn starch
• 2 medium carrots
• 1/4 cup raisins
• 3 tbsps oil + to deep fry 
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 3/4 cup cashewnut paste
• 1/2 cup fresh cream
• 1/2 teaspoon garam masala powder

Method

1. Boil, cool, peel and grate potatoes. Mash paneer, add to boiled potatoes. Remove stems, wash and finely chop green chillies. Peel, wash and grind ginger and garlic to a fine paste. Peel, wash and quarter onions. Boil them in half a cup of water. Cool and grind to a fine paste. Add finely chopped green chillies, salt and cornstarch to potato-paneer mixture. Mix properly and make into small balls. Peel, wash and boil carrots. Cool and grate them.
2. Wash raisins and pat them dry. Add raisins to boiled carrots and mix. Stuff a little of this into the potato-paneer balls and roll it into a kofta shape. Heat sufficient oil in a kadai and deep-fry the koftas till golden brown. Drain onto an absorbent paper and keep aside.
3. For the gravy, heat three tablespoons of oil in a kadai. Add boiled onion paste. Sauté till onions are a little pink. Add ginger-garlic paste and continue to sauté. Add turmeric powder and red chilli powder. Cook for a two to three minutes. Add cashewnut paste and sauté stirring continuously so that it does not stick to the bottom. Add one cup of water and let it cook on low heat for about ten minutes. Add salt and garam masala powder and mix. Add the fried koftas to the gravy. Finish with fresh cream and serve hot.

Nutrition Info

Calories	2282
Carbohydrates	152.7
Protein	48.7
Fat	164.2
Other Fiber	Fiber- 20.3gm