Pressure cook potatoes until soft; peel off the skin and mash them well. Heat a pan with oil, add cauliflower and saute it well for 3 mins until raw smell leaves. Close with a lid for 5 mins, stirring in between.
In a mixing bowl, add mashed potatoes, cooked cauliflower, corn flour, pepper, salt, garam masala, baking powder and mix well.
Make small balls , flatten them then keep paneer cubes inside and then close it.
Toast them in kuzhipaniyaram pan till golden brown.
For the gravy:
Heat a pan with oil, add jeera and allow it to splutter.
Add ginger garlic paste and fry for 2 mins.
Then add tomato puree. Cook till tomatoes soften.
Add 1/4 cup water and allow it to boil.
At this stage, add garam masala, red chilli, coriander powder along with salt and stir until the gravy is thick.
Again, add a little water and coriander leaves. Simmer for another 4-5 mins.
Add milk and cream and mix well on low flame.
When it is about to boil add the koftas and garnish with coriander leaves, switch off.
Serve hot with phulkas / naans.
Recipe courtesy: Sharmi's Passions
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.