Estimated Nutrition (whole recipe, rough)
Counts 16 of 20 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Paneer | not in our table | 0 |
| Ghee | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Gravy:
- 125 gms. cream
- 75 gms. khoya or paneer
- 150 ml. milk
- 50 gms. cashewnuts
- 3 tsp. white pepper powder.
- 2 1/2 tsp. sugar
- 2 tsp. grated ginger
- 1/4 tsp. nutmeg powder
- 1/2 tsp. turmeric powder
- 1 tsp. garlic crushed
- 1" cinnamon
- 6 cloves
- 6 cardamoms
- salt to taste
- 3 tbsp. ghee
- Kofta:
- 50 gms. khoya
- 50 gms. paneer
- 5 medium potatoes
- 20 gms. cashewnuts
- 20 gms. raisins
- 4-5 green chillies chopped fine
- 1/2 tsp. ginger grated
- 1 tsp. coriander chopped
- 1/2 tsp. cumin seeds
- salt to taste
- Garnish:
- 1 tbsp. grated cheese or paneer
- 1 tbsp. chopped coriander
Directions
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Deep Fry the Koftas.
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Gently ad the koftas.
Optional: the koftas can also be finished in the grill instead of deep fry.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Category:Indian Recipes
Category:Punjabi
Category:Punjabi Vegetarian