Aaloo Gobhi Koftas in White Gravy

White gravy is very popular in North India. These are very mild flavored when compared to other North Indian gravies and it will taste awesome with any koftas. These are very rich, creamy and delicious with extensive use of cashews, almonds, curds, cream, etc.

        I made my koftas very simple this time by just using potato and grated cauliflower. But if you wish, you can add paneer, khoya, grated carrot, grated beetroot, cashews, raisins  etc (Anything which are chopped finely).

Ingredients

For koftas

• Cauliflower - 1 cup, grated
• Potato - 1 cup, boiled and mashed.
• Coriander leaves - 2 tblspn, finely chopped
• Green chillies - 1, finely chopped
• Chilli powder - 2 tsp (or according to taste)
• Garam masala powder - 1 tsp
• Cumin powder - 1 tsp
• Salt - to taste
• Corn flour - 1 tblspn
• Milk - 1 tblspn
• Oil - for shallow frying

For the white Gravy

• Cashews - 1 tblspn
• Almonds - 1 tblspn
• Melon seeds - 2 tsp
• Onions - 1.5 cup , roughly chopped
• Ginger - 1 small piece
• Garlic - 3 cloves

Other Ingredients

• Cinnamon - 1 small piece
• Cardamom - 2 nos
• Cloves - 2 nos
• Bay leaf - 1
• Cream - 1 tblspn
• Curd - 1 tblspn
• Coriander - to garnish
• Chilli powder, Garam masala powder - to garnish (Optional)
• Salt to taste
• Sugar - 1 tsp (Optional)
• green chillies - 2 (Or according to your spice preference)

Method

For Koftas

• Heat some oil in a pan and add the grated cauliflower. Add finely chopped green chillies, salt, chilli powder, garam masala powder and cumin powder. Fry for about 3 to 4 minutes.
• Switch off the flame. Add the boiled,grated potato and mix well. 
• Divide them in to small portions. You should be able to form a ball out of it. If it is not possible, add little cornflour, knead well and make small balls.
• In a small bowl, combine cornflour and milk. The consistency of this mixture should be same as dosa batter. So adjust water accordingly.
• In a pan, heat some oil. Dip the potato cauliflower balls in the milk-conflour mixture and place them on the hot oil in the pan. Keep the flame in medium. Let it cook till it turns golden brown in colour
• Keep flipping the koftas to avoid burning and get even cooking on all the sides. Once done, keep this aside. 
• Alternatively, you can also deep fry the koftas. In that case, you can skip the step 1. You need not cook the cauliflower. Just mix everything and deep fry.

For the white gravy

• Boil water in a vessel and add cashews, almonds, onion, ginger, garlic and melon seeds.
• Let it cook in a slow flame for about 15 to 20 minutes. 
• Cool the mixture and blend it in to a fine paste. Make sure you don't get the chunks of cashews and almonds.Everything should be finely ground

How to Proceed?

• Heat oil in a pan and add bay leaf, cinnamon, cardamom and cloves. Fry them till you get a nice aroma. Make sure not to burn the spices. So keep the flame in medium.
• Add the onion cashew mixture, salt, sugar, slit green chillies and let it cook for 10 minutes, stirring it continuously in between. 
• Add whisked curds and cream. Switch off the heat after 1 minute.
• Now the arrangement. Place the koftas in the serving dish. Pour the white gravy on top of it. Garnish it with chilli powder and garam masala, also few coriander leaves.  Do not let the koftas sit in the gravy for long time. So, add the koftas into the gravy only when you are ready to serve.

 

Hows it??????