Kofta Noor Jahani

Recipe Ingredients

2		Boiled potatoes
100		Paneer
2 tablespoons	30ml	Cauliflower florets
2 tablespoons	30ml	Cornstarch
1 teaspoon	5ml	Finely chopped green chiles
		Salt - to taste
3 tablespoons	45ml	Oil
1 cup	237ml	Boiled onion paste
1 cup	237ml	Boiled carrots
1/4 cup	40g / 1.4oz	Soaked raisins
1 tablespoon	15ml	Ginger paste
1 tablespoon	15ml	Garlic paste
1 teaspoon	5ml	Red chile powder
1/2 teaspoon	2.5ml	Garam masala
3/4 cup	177ml	Cashew nut paste
		Oil - for deep-frying
		Cream - optional
		Chopped coriander - for garnish

Recipe Instructions

Grate the boiled potatoes, grate the paneer and add to the boiled potatoes, mix in the finely chopped green chiles salt and the corn flour. Mix really well and make into small round balls. Grate the carrots and mix the raisins into them. Make an indent into the potato balls and stuff a little of the carrot and raisin mix into it. Reform the potato ball in your hand making sure that you leave no holes! Deep fry all the balls until golden brown. Leave aside.

Gravy:

Take a tablespoon of oil in a heavy based pan, add the boiled onion paste cook until the onions are a little pink. Add the ginger and garlic paste to the oinions and saute for a while. Add the tumeric and chile powder and cook for a while until the masala has mixed well into the paste. Now add the cashew nut paste to this and cook. Keep stirring so that it doesn't stick to the bottom of the pan. Add about a 1/2 cup of water and cook on very low heat for about 10 mins. Add salt taste and mix well. Add the fried koftas to the gravy. Finish with fresh cream drizzled over the top (optional) and add a little chopped corinder to garnish. Serve hot with naan or rice.

This dish was supposedly created for the beautiful queen Noor Jahan. I am not sure if this is true or not but it does taste very nice!

Source:
Knorr Soup Mix

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