As many regions, as many cuisines in our country. Each cuisine differs from others in the use and method of cooking the same basic ingredients, leading to a unique flavor and taste. This kofta curry is unique to the Deccan region, often referred to as Dakshin, in Hindi. It omits the addition of tomatoes and makes use of sour curd in its place. Many of the cuisines develop keeping in mind the local ingredients available and omitting those or substituting the ones not easily procured. Addition of dry fruits and cream make this dish a festive one, worthy of being served on any special occasion or as a part of any festive meal.
To prepare koftas, mix together the paneer, mashed potato, crumbled bread pieces, salt to taste, white pepper powder, and green chillies.
Make equal, medium-sized balls from the mixture.
Press each and add a little of dry fruits stuffing like raisins, pistachios, cashew nuts, and almonds.
Now, roll them in oval shapes.
Ready all the koftas similarly.
Roll them in the cornflour so that they get coated with it.
Deep fry them to a golden brown color on low to medium heat.
To make the gravy, heat 2 tablespoons oil in a thick bottom pan on low flame
Stir-fry till the mixture changes color to light golden brown.
Let it come to a boil.
Shut off the flame and add the fresh cream.
To serve, add koftas to the gravy and heat them only for a few seconds, else they will crumble.
Garnish with fresh coriander leaves.
Serve hot with kulchas or ghee parathas.
Do not add the koftas to the gravy and keep for long.
Better to add at serving time