Made Phulkas my favorite as always to go along with this curry and also made bell peppers salad n spiced buttermilk for today’s hearty lunch..
What you need for Kofta:
Paneer – 1/2 cup (shredded)
Potato – 1 no (boiled n mashed)
Red Chilli Powder – 1/4 tsp
Garam Masala Powder – 1/4 tsp
Salt – 1/4 tsp
Milk Powder – 1 tbsp
Corn Flour – 2 tbsp
Oil for shallow fry
Mix all above roll into kofta shapes and shallow fry and drain them.
What you need for masala:
Onion – 1 big size (roughly chopped)
Cashew Nuts – 1 tbsp (chopped)
Garlic – 2 cloves n Ginger – 1 tsp
Clove – 2 nos n Cinnamon – 1 inch stick
Oil – 1/2 tsp
Roast above all for 2 mins and blend into smooth paste.
What you need for gravy:
Tomato Puree – 3 nos
Red chilli Powder – 1 tsp
Garam masala Powder – 1/4 tsp
Turmeric Powder pinch
Kasoori Methi – 1 tsp (crushed)
Milk or Heavy Cream – 1/2 cup
Salt as reqd
Coriander n Ginger slices for garnish
Oil – 1 tbsp
How to make:
Heat oil in a pan add onion mixture fry well and add tomato puree cook till oil seperates.
Add chilli powder, turmeric powder, garam masala n salt mix well and allow to cook.
Now add 1/2 cup water bring to boil add Kasoori methi and simmer now add milk mix well simmer and add coriander and serve hot with Pulkas or any Indian bread.