Rangili Kofta

Rangili Kofta

Why rangili? Because it is rangili or multi coloured with white paneer, red carrots, green peas and amber raisins. And to be honest I gobbled up a few while frying the koftas. 

Ingredients

For the kofta

3 potatoes, boiled and mashed

½ cup green peas

2 carrots, grated

½ cup paneer, crumbled

2 green chillies, chopped

3 tbsp raisins

½ cup Breadcrumbs

For the gravy

2 green cardamoms

1” cinnamon

1 bay leaf

2 whole red chillies

1 tbsp ginger paste

2 onions, minced

1 tomato, pureed

2 tbsp readymade tomato puree

Few cashews, soaked and made into a paste

2 tbsp kasuri methi

1 tbsp coriander powder

 1 tsp cumin powder

1 tbsp garam masala

1 tsp turmeric powder

 1 tbsp red chilli powder

Salt to taste

Pinch of sugar

For the koftas

Mix together mashed potato, peas, grated carrots, crumbled paneer, chopped chilli and salt. 

Add the breadcrumbs so that the koftas do not break during frying. Make kofta shapes, round or cylindrical. Deep fry. 

For the gravy

Heat some oil. Add the green cardamom, cinnamon, bay leaf and red chilies. 

Add the ginger paste and fry for a few seconds. 

Add the minced onion and sauté till the onions turn golden brown.

 Now add the pureed tomato and the readymade tomato puree. Add the dry masala powders. 

Cook on low heat till the oil starts leaving the sides.

 Add the cashew paste and kasuri methi and fry for a minute. Add some water to make a thick gravy. Add salt and a pinch of sugar. 

Simmer till the gravy is ready. Keep it aside till serving time. Add the koftas just before serving.