Ingredients:
For the kofta:
- 400gms of paneer or cottage cheese, mashed finely
- 4 teaspoon gram flour or besan
- 1 tablespoon ginger paste
- 2 teaspoon chilli powder
- ½ teaspoon sugar, preferably brown sugar
- Sunflower oil for frying
- Salt to taste
For the gravy:
- 4 tablespoon poppy seeds
- 1 tablespoon sesame, ground to a fine paste with the poppy
- 1 teaspoon cumin
- 2 red and yellow bell pepper diced coarsely
- 2 tablespoon sunflower oil
- Few black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon clarified butter or ghee (optional)
- Salt to taste
Preparation:
- Mix all the ingredients required for kofta excepting the oil and make a soft dough
- Prepare small balls each having a rough diameter of 3cm
- Heat oil in a wok and deep fry these balls in batches, keep aside
- Heat a wok with 2 tablespoons of fresh oil, throw in the cumin seeds, as they start sputtering add the bell pepper and toss for a minute or two
- Add the turmeric powder and season with salt and black pepper
- Pour in the poppy and sesame paste and cook till the oil separates
- Cover the gravy with 2 cups of water and stir well, cook covered for 10-12mins, check the seasoning
- Put in the fried koftas as the gravy starts boiling, cook for 2-3min more and take out of flame
- Serve hot with chapattis or rice
