- For the Koftas
- 1 Doodhi, Peeled and Core-removed
- 150 Grams Paneer
- 1 Tbsp Ginger-Garlic Paste
- 2 Green Chilli
- 2 Tbsp Jeera Powder
- 1 Tsp Kasuri Methi
- Salt to Taste
- For the Gravy
- Doodhi Peels and Core, Chopped into equal-sized pieces
- 1 Onion
- 5-6 Garlic Pods
- 1 Green Chilli
- 5-6 Cashew Nuts
- 2-3 Green Cardamom
- 1 Black Cardamom
- 1/2-inch Cinnamon Stick
- 100 Ml Milk
Prep: 10 minutes
Cooking: 15 minutes
- For the koftas, grate doodhi and paneer into a bowl and add all the ingredients into it. Mix well, make koftas and place it in the fridge until set.
- After 15 minutes, shape it into balls and fry them on a non-stick pan or a paniyaram pan. Fry them till golden brown.
- For the gravy, peel and slice the onions and finely chop the green chilli.
- In a pot, add water and add half the sliced onions, chopped peels and core of doodhi, green and black cardamom, cinnamon, garlic, and cashew nuts and let it come to a boil.
- Once it is boiling, cover and let it simmer for 30 mins.
- Strain and reserve the liquid.
- Allow the strained ingredients to cool completely and then grind to a smooth puree. Add reserved water as required.
- Strain this puree and set aside.
- In a saucepan, add 2 tbsp of ghee, green chilli and sauté the remaining sliced onions till translucent. Make sure to not burn the onions.
- Add puree and milk. Let it simmer for 10 minutes on low flame, till the gravy is nice and thick.
- Season with salt and freshly crushed black pepper and add the fried kofta balls.
- Garnish with some chopped coriander and fresh red chillies.
About – A Kilo Of Kindness
#AKiloOfKindness is an initiative by From Around that aims at encouraging people to shop on www.21organic.com leading up to Diwali to raise funds for a child’s education. 100% of profits will go towards St. Catherine’s Home to help secure a child’s future. This time when you cook your favourite meal, you’d have changed someone’s world.