Ingredients

• For kofta:
• 50g - California prunes
• 250g - paneer
• 100g - potatoes
• 20g - chopped ginger
• 10g - chopped green chilli
• 2g - cardamom powder
• Salt according to taste
• Corn flour to bind
• 50g - khoy
• For gravy:
• 50g - California prunes
• 150g - refined oil
• 10g - whole garam masala
• 250g - paste of boiled onion
• 30g - paste of ginger and garlic
• 10g - red chilli powder
• 10g - coriander powder
• Salt according to taste
• 200g - yogurt
• 30g - paste of cashew nuts
• 100 ml - cream
• 3g - cardamom powder
• Coriander for garnishing

How to Make California Prune Kofta

• For kofta:
• Grate paneer and potatoes.
• Mix all the ingredients for kofta.
• Make individual koftas and stuff them with chopped California prunes and khoya.
• Deep-fry them until golden brown.
• For gravy:
• Heat the refined oil, add whole garam masala and saute until it begins to crackle.
• Add ginger and garlic paste and boiled onion paste and cook.
• Add red chilli powder, coriander powder, turmeric and saute.
• Now add whisked yogurt and simmer till the fat separates.
• Add cashew nut paste and bring to boil.
• Reduce heat and add cream and stir.
• Serve California prune koftas covered with gravy.
• Garnish with chopped coriander, julienned ginger and California prunes.