|4 no||Potatoes(peeled & mashed)|
|¼ cup||Paneer (crumbled)|
|1 cup||Cooked rice (basmati preferred)|
|Cashew nut (hand full)(ground to powder)|
|4 nos||Green chilli (chopped finely)|
|1 inch||Ginger (crushed)|
|Corriander leaves (hand full)(finely chopped)|
|1 tsp||Red chilli powder|
|2 tsp||Lemon juice (increase or decrease according to taste)|
|Salt to taste (quantity differs as per requirement)|
|¼ cup||Skimmed milk|
|1 no||Onion (big size)(chopped)|
|3 clove||Garlic (crushed)|
|½ inch||Ginger (crushed)|
|½ T||Corriander leaves|
|½ cup||Skimmed yoghurt (curd)|
|3 T||Paneer (crumbled)|
|2 tsp||Red chilli powder|
|1 tsp||Garam masala|
|2½ tsp||Dhania powder|
|1 tsp||Turmeric powder|
|1 tsp||Cumin seeds / sinna seragam|
|2 nos||Cardomen (green)|
|Oil (for gravy)|
|1 T||Paneer (crumbled)|
|1 T||Corriander chopped|
|2 tsp||Skimmed cream|
|Salt to taste|
Mix all the ingredients (in ing 1) except raisins. Make small balls (kofta) putting 2-3 raisins in the center. Deep fry the koftas and drain it well and keep aside.
In a bowl take yogurt and mix well all the spices(ing3) and keep aside.
Mix onion, garlic, ginger, panner and milk in a mixie and grind to a paste. except corriander.(ing 2)
Heat a kadai or a pan and add oil. When the oil becomes hot, add yogurt-spices paste and fry on medium heat with stirring till the texture changes and the oil separates out in 5 minutes. Add the paste of spices and fry for 5-7 minutes, add salt stir well. Add 1.5 cups water and left over cashew nut powder and mix well and sim for 10 minutes. Mix chopped coriander leaves.
Place the koftas in a bowl and pour gravy over them.
Garnish cooked rice kofta with some paneer and chopped coriander , cream.(ing 4)
Simple cooked rice kofta gravy is ready. Serve hot with naan or roti.