Potato Balls with Red Creamy Gravy

Today I post “Potato Balls with Red Gravy” under this recipe, yummy
and crispy potatoes and cheese fried balls serve in red creamy texture gravy…..

For the Potato Balls
1 cup boiled and
mashed potatoes
1/2 cup grated
mozzarella cheese
1/2 tbsp. chopped
coriander leaves
1 tbsp. cornflour
1/2 tsp. black
pepper powder
Salt to taste
Bread crumbs for
Oil for deep frying
For the onion and cashew paste
1 cup chopped onion
1/2 cup cashew
(soaked in water for 1/2 hour)
1 tsp. grated
For the Tomato Puree
3 fresh and red
2 chopped green
Other Ingredients
1 tbsp. butter
1 tbsp. clarified
butter (ghee)
1 tsp. cumin seeds
2 tsp. dried
fenugreek leaves powder (kasuri methi)
Salt to taste
1/2 tsp. red chilli
1/2 tsp. garam
1 tsp. tomato
1/2 cup cream
1/4 cup milk
1/2 tsp. sugar
For the Potato Balls
Combine all the
ingredients together except bread crumbs in to a big bowl and mix well. Now
prepare small sized balls with this mixture and toss into bread crumbs. Heat
the sufficient oil into deep wok on high flame and deep fry the balls in it
till they are golden in color. Drain the balls on kitchen towel for removing
excess oil and keep aside.
For the Onion-Cashew Paste
Prepare fine paste
of the cashew, onion and ginger together into mixy.
For the Tomato Puree
Prepare fine puree
of roughly chopped tomatoes and chillies together.
For the Gravy
Heat the ghee into
non-stick pan add cumin seeds when they start crackle, add onion cashew paste
and sauté till light golden in color. Now add tomato puree into the pan and
sauté for 5 minutes.
Now add fenugreek
leaves, tomato ketchup, garam masala and red chilli powder into gravy and cook
for few minutes. Now add milk and cream into gravy and cook for 10-15 minutes.
Add salt, sugar into gravy and mix well. Now garnish with potato balls and
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with following events as under:

Lauki Ka Raita

It is one of the earliest vegetables cultivated by man,
believed to be originated in Africa. Bottle gourd, not very familiar to the
western world, is one of the favorite vegetables in Indian Cuisine. It grows in
humid weather of India, Sri Lanka and other tropical countries. Yellowish green in color, lauki is usually shaped
like a bottle. Its pulp is white and has white seeds entrenched within spongy
flesh. Lauki is 96.1%
water, so is light on the stomach and aids digestion. A 100 gm. serving of lauki contains just twelve
calories and is ideal if you are watching your weight. Under this recipe, we are first boil the peel and
grated lauki into pressure cooker and then mix it with spices and curd…served
chilled as an accompaniment.
1 cup
peel and grated Bottle gourd (lauki/ doodhi)
3 cup
yogurt/ curd
Salt to
1 tsp.
roasted cumin powder
1/4 tsp.
chaat masala
1/2 tsp.
red chilli powder
First peel
and grate lauki. Then boil grated lauki for 5-10 minutes with 2 whistles. Now drain
the water from the lauki and keep aside to cool. Now whisk the yogurt and mix
boiled and drained lauki (grated) into curd and mix well. Add salt, red chilli powder, chaat masala and cumin powder mix well… Serve chilled with main course.
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