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1
- For the Gravy:
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2
Heat Oil in a medium pan.
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3
Add Onions and salt - saute until moisture is evaporated.
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4
Add Ginger and Garlic and cook for 1-2 minutes.
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5
Add Pureed Tomatoes and cook until Oil separates from the mixture.
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6
Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili
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7
Powder and Garam Masala - mix well.
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8
Add Evaporated Milk and stir.
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9
Add Milk to make the gravy to desired consistency.
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10
Add sugar to taste and check salt.
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11
Bring Gravy to a boil and switch off the stove.
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12
- For the Koftas:
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13
In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes.
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14
Squeeze out all excess water from the above mixture.
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15
In a food processor with a chopper blade, process paneer.
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16
Add Boiled Potato and again process until a dough is formed.
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17
Remove dough from food processor and place into a bowl.
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18
Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala - knead well.
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19
Line a baking tray with foil and spray with Cooking Oil.
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20
Roll Koftas into small Golf Ball size balls and place on baking tray.
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21
Lightly spray Cooking Oil on all of the koftas.
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22
Place tray in the oven and Broil on High until koftas turn a golden brown.
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23
Flip koftas to the other side and broil once again until golden brown.
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24
Remove koftas from oven and allow them to cool slightly.
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25
Arrange koftas in a casserole dish and cover them with the gravy.
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26
Garnish with remaining cashews and raisins.
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27
Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes.
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28
Serve hot with Naan or Rice.
