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Thursday, 28 August 2008 10:33 |
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Rich Potato Balls, stuffed with dry fruits simmered in spicy tomato cream gravy. The potatoes are traditionally deep fried, but this recipe is very nutritious and retains the flavor and richness by baking the stuffed potatoes. Serve these with soft Indian Bread, like Naan, Tandoori Roti, Phulka's or just Vegetable Pulav.
   
Serves: 4
Cooking Time: 1 hour
Preparation Time: 30 minutes
Ingredients for stuffed potatoes
- 3 cups of cooked mashed potatoes
- 1 cup of mashed/grated paneer (koya is typically used)
- 1/4 cup finely chopped cashewnuts
- 10 raisins
- 1 teaspoon finely chopped green chillies
- 2 tablespoons of finely chopped fresh coriander leaves
- Salt to taste
Ingredients for the gravy
- 2 cups of freshly made tomato puree
- 1/2 cup chopped onions
- 2 cloves of garlic
- 1 teaspoon of chopped green chilli
- 2 teaspoons of chopped ginger
- 1 teaspoon fennel seeds
- 1 teaspoon freshly roasted coriander powder
- 2 cloves
- 1 inch piece of cinnamon stick
- 2 cardamoms
- 1 teaspoon Kashmiri chilli powder
- 1/4 cup fresh light cream
- 1/2 teaspoon of sugar
- 2 tablespoons of Vegetable Oil/Sunflower oil
- Salt to taste
- 2 tablespoons of freshly chopped coriander leaves
- Salt to taste
Method for Kofta's
Preheat oven to 200 C.
Mix the mashed potatoes, grated paneer and salt together to form a dough. Divide into 12-15 balls.
Mix the cashewnuts, raisins, green chillies and coriander leaves. Divide into 12- 15 portions.
Flaten a ball on the palm of your hand and place the dry fruit mixture in the center. Get the sides to the center, covering the filling and forming a stuffed ball.
Place the balls in a baking tray and into the oven. Bake for about 30 minutes or until you see the kofta balls have begun to brown. Turn the oven off and let the kofta’s sit aside until the gravy is ready.
Method for the Gravy
Make a paste of onions, garlic, ginger, green chillies.
Heat oil in a pan; add the above onion paste and saute on low heat until the mixture becomes tender golden.
Add the cloves, cinnamon, cardamom and saute for a few more minutes.
Add the tomato puree, cream turmeric powder, fennel seeds, chilli powder, coriander powder, sugar and simmer for about 5 minutes.
Add 1 cup of water and salt to taste and simmer for another 10 minutes.
Since these are baked kofta’s they tend to absorb more gravy.Add the baked kofta’s to the gravy before serving and simmer them for about 5 minutes on medium heat.
Enjoy the kofta’s with hot phulka’s or any Indian bread of your choice.
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Indian Recipes 
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Thanks!
Thanks, this looks so good, I am going to make it .
this is awesome..i alwys found thiss dish inreadymade "Deep" brand products n use to wondder how its done..its my fav...
gr8 to finally find it here in your site
can u plzz also mention for how long n wht oven temp should the potatao balls b baked in???
I made this today and it was yummy. I loved it for two reasons - one it was not fried so after we finished eating I didn't feel too heavy or bloated liked we usually do with fried items. Two - it is so simple!!! Ok some feedback - I would also sprinkle some kasturi methi to add a nice flavor. Also it took a while to bake definitely more than 30 minutes. Also haldi is not mentioned in the ingredient list but appears later in the main recipe, no worries just minor thing. Overall everyone ate it including kids!!! Thanks once again, Sima
Thanks for the comment on the ingredient list. I do tend to miss out off and on and get to correct when I get feedback.
Kasuri methi is definitely a nice addition, I do add it occasionally as well. Surely heightens the missing flavors.
On the baking time: The browning times usually differ from oven to oven, so in general practice, bake until the koftas have browned. Thanks Sima and I do hope you come back for more recipes or contribute some of your own.
Tried your Kashmiri Dum Aloo it turned out to be very good & my daughter Amishi liked it a lot....Thanks for sharing such a nice recipe:))