Phaldari Koftas

By tillilette

Time is crucial for this dish – the koftas are delicate and might fall apart if left too long.

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.3/5 (79 Votes)

0 Picture

Ingredients

For the koftas
300g cauliflower, cut into florets
100g peas
200g carrots
200g french or green beans
1 tsp chilli powder
2 tsp garam masala
100g plain flour
150g potatoes, boiled and grated
A generous pinch of salt
For the stuffing
100g paneer
50g mild cheddar cheese, grated
20g sunflower seeds
20g cashew nuts
10g raisins
1 small green chilli, finely chopped
A handful of fresh coriander
Oil, for frying
For the 'ruby' sauce
100ml vegetable oil
300g onion, chopped very finely or minced
80g minced ginger
90g minced garlic
1 tsp red chilli powder
1 tsp cumin powder
½ tsp garam masala
150g tomato puree
60ml double cream

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

For the koftas, grate the veg and squeeze out the excess moisture. Mix in the spices, flour, potatoes and seasoning to a doughy texture.

Step 2

For the stuffing, combine the paneer, cheddar, sunflower seeds, cashews and raisins with the chillies and coriander. Roll the kofta mixture into golf-ball-sized dumplings then stuff with a generous tsp of the paneer mix.

Step 3

Fry the dumplings in 2cm hot oil till golden brown.

Step 4

For the sauce, fry the onions in oil until golden brown. Add the minced ginger and garlic and cook until coloured. Add the red chilli powder, cumin and garam masala. Sprinkle in a little water and continue to fry.
Add the tomato puree and cook for 4-5 minutes until the sauce is smooth and a rich red colour. Finish by stirring through the cream, and serve together.