Potato Koftas in Makhani Gravy by Tarla Dalal

Potato Koftas in Makhani Gravy,Yummy cheese and potato kofta in creamy red gravy!
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Potato Koftas in Makhani Gravy
Yummy, crispy cheese and potato kofta in creamy red gravy. With a plethora of spices and a generous dose of milk, honey and cream, this is no ordinary gravy!
Preparation Time: 15 minutes Cooking Time: 25 minutes Serves 4.
For the koftas
½ cup boiled, peeled and mashed potatoes
Salt to taste
2 tbsp milk
1 tbsp cornflour
1 tbsp finely chopped green chillies
½ cup grated processed cheese
Oil for deep-frying
To be ground into a smooth onion paste (using little water)
1 cup roughly chopped onions
2 tbsp cashewnuts (kaju)
2 to 3 cloves garlic (lehsun)
2 tsp chopped ginger (adrak)
For the gravy
2 tbsp oil
1 tsp chilli powder
½ tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
2 cups fresh tomato pulp
Salt to taste
¼ cup milk
¼ cup fresh cream
1 tbsp honey
A pinch of sugar
For the gravy
1. Heat the oil in a kadhai, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
2. Add the chilli powder, garam masala and dry fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
3. Add the tomato pulp and salt, mix well and cook on a medium flame for 2 to 3 minutes.
4. Add the milk, fresh cream and honey, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
5. Add the sugar, mix well and cook on a medium flame for 1 minute. Keep aside.
For the koftas
1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 12 equal portions and shape each portion into a round and then flatten them lightly.
3. Heat the oil in a kadhai and deep-fry a few koftas at a time or till they are golden brown in colour. Drain on absorbent paper and keep aside.
How to proceed
1. Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium for 1 minute, while stirring occasionally.
2. Serve immediately.