Cooking Instructions
- 1
In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chilli powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.
- 2
Mix well together and knead into a dough. Make koftas (round bite sized balls) of the dough, dust with flour. Keep in the fridge for fifteen minutes to let the koftas firm up.
- 3
Heat the refined oil in a pan. Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it crackle.
- 4
Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chilli powder and ground coriander seeds. Cook till the onions brown.
- 5
Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer. Into the pan, add hung curd and sugar to balance the acidity. Cover and let it cook for 10 - 15 mins.
- 6
In a different pan, shallow fry the koftas in refined oil. Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins. Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!
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