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Papite Ke Kofte ki Subzi

To prepare crispy and perfect koftas, just add grated raw papaya, boiled and mashed potatoes with some spices. Combine these deep fried koftas with sumptuous rich and creamy gravy.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 People
Author Preeti Garg

Ingredients

For Koftas

  • 2 Cups Raw Papaya, Grated
  • 1 Cup Boiled Potatoes, Mashed
  • 1 Tsp. Mango Powder (Amchur)
  • 1/2 Tsp. Turmeric Powder
  • Salt to Taste
  • 1 Tsp. Garam Masala
  • 1 Tsp. Red Chili Powder
  • Oil for Deep Frying

For Gravy

  • 1 Cup Chopped Onion
  • 1 1/2 Cup Tomatoes, Chopped
  • 1 Tsp. Ginger Garlic Paste
  • 2 Green Chilies, Chopped
  • 2 Tbsps. Cashewnuts, Broken
  • 1/4 Cup Cream
  • 1 Tsp. Cumin Seeds
  • 2 Tbsp. Oil
  • Red Chili Powder to Taste
  • Salt to Taste
  • 1 Tsp. Coriander Powder
  • 1/2 Tsp. Turmeric Powder
  • Coriander Leaves, For Garnishing

Instructions

  1. Squeeze the papaya till the water drain out. Transfer the papaya into a plate, add mashed potatoes and spices. Mix well. 

  2. Divide the mixture into 16 equal portions and roll each portion into a bowl. Keep aside. 

  3. Heat the oil in a deep non-stick pan and deep fry these koftas in kadai on a medium flame till to golden brown from all the sides. Remove from the oil and keep aside. 

  4. Take a mixer jar, add chopped onion, chopped tomatoes, green chilies, ginger paste, cashew nuts and grind together till to smooth paste. 

  5. Add oil in a nonstick pan, add cumin seeds. When the seeds crackle, add onion tomato paste and saute on a medium flame for 5 minutes. 

  6. Add the coriander powder, chilli powder and turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 

  7. Add cream, garam masala, salt and 1/4 Cup water, mix well. 

  8. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Now gravy is ready to serve. 

  9. Add koftas and mix gently and cook on a medium flame and garnish with cream and coriander leaves. Serve hot with tandori breads.