• Prep Time 10-15 minutes
  • Cook Time 25-30 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

This is yet another classic north indian cuisine. cottage cheese and apricots balls fried,and dipped in onion and tomato gravy.

  • Cottage cheese, grated – 200 grams
  • Dried apricots, soaked, seeded and chopped – 7-8
  • Potatoes, boiled, peeled and grated – 2 medium
  • Corn flour – 1½ tablespoons
  • Green chilli, finely chopped – 1
  • Grated ginger – ½ teaspoon
  • Lemon juice – ½ teaspoon
  • Chopped fresh coriander leaves – 2 tablespoons
  • Salt – to taste
  • Oil – to deep-fry
  • For gravy
  • Oil – 2-3tablespoons
  • Onions, finely sliced – 2 medium
  • Ginger-garlic paste- 1 tablespoon
  • Tomatoes, roughly chopped – 3 medium
  • Cashew nuts – 10-12
  • Turmeric powder – ½ teaspoon
  • Coriander powder – 1 tablespoon
  • Red chilli powder – 1 teaspoon
  • Salt – to taste
  • Cream – ½ cup + to garnish
  • Garam masala powder – a pinch
  • Green cardamom powder – a pinch
  • Chopped fresh coriander leaves – 2 tablespoons



  1. Put grated cottage cheese, grated potatoes, corn flour, green chilli, ginger, lemon juice, coriander leaves and salt in a large bowl and mix to a smooth mixture.
  1. Grease your palms with oil and divide mixture into six to eight equal portions and roll them into balls. Press each ball slightly between your palm to flatten, place some chopped apricots in the center, bring in the edges and seal. Shape them into balls again.
  1. Heat sufficient rice bran oil in a deep pan over medium flame, slide in three to four balls at a time and deep-fry till golden and crisp. Drain on an absorbent paper.
  1. To make the gravy, heat rice bran oil in a pan, add onions and sauté till golden brown, add the ginger and garlic paste and sauté further for about a minute. Now addtomatoes and sauté till pulpy.
  1. Add cashewnuts, turmeric powder, coriander powder and red chilli powder and sauté well.
  1. Add salt and mix well. Transfer this mixture into a mixture jar and grind to a paste with a little water.
  1. Transfer the gravy into a pan and cook for four to five minutes. Add cream, garam masala powder and cardamom powder and mix well.
  1. Place the koftas in a serving bowl and pour the gravy over them.Garnish with some cream and coriander leaves serve hot.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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