Monday, February 8, 2010
Salt to taste
Oil to deep fry
For the Gravy
1 red onions, medium sized
2-3 tomatoes, big size
Make a fine paste of cashew, ginger and chillies. Adding a little water if required.
In a bowl, mash the boiled potatoes, grate the carrot & paneer. Add the chopped green chilli and besan flour. Mix everything together. Shape the koftas, either round or cylindrical shape. If making round they should be about ping-pong ball size.
Heat oil in a kadhai or deep frying pan. Deep fry the koftas till light brown.
Delicious malai kofta ready to be served with any flat bread or flavoured rice like Saffron rice or Jeera Rice.