There’s nothing authentic like Punjabi food. Here’s a surefire winner recipe for the much loved Malai Kofthas:

Ingredients - To Serve - 4)

Method
1. Make a paste with onion, ginger, garlic and green chilli.
2. Peel and boil the potatoes. Mash it. Add little salt and red chilli powder to the milk cream. Make a liquidy paste with maida and salt.
3. Make balls with the mashed potato and fill the center of the ball with milk cream. close the ball and dip in the maida paste. Deep fry until golden brown.
4. Take a tbsp of oil in a pan and add the ground paste of onion to it. Stir fry till it is slightly brown. Now add Red chilli powder, turmeric powder and salt.
5. Add tomato puree and cook for about 15 minutes on medium flame. After you notice oil separating from the side of the pan add the cashew paste and a little water. Cook and allow it to boil for a few minutes.
6. Before serving, heat the gravy and pour the gravy over the fried potato balls (Koftha). Garnish with a little milk cream and a few cilantro leaves.
 

How Do I Cook banquet Style Gobi Aloo?

You will require

How to proceed
Heat oil in a dekchi or kadhai and add potatoes. Remove from heat when they turn golden brown and set aside. Next toss in the cauliflower florets and fry till crispy. Drain off excess oil (keep only a tbsp in the kadai)

Add onions and fry till golden pink add grated ginger and continue cooking over low heat. Add tomatoes to the mix and let the mix sautι. Next add the salt, pepper, turmeric and coriander powder. Continue cooking till tomatoes have darkened.

Add potatoes and cauliflower to the pan and let the vegetable cook. Add water to the vegetable, cover it and let it cook for 3-5 minutes. Remove the covering lid, sprinkle garam masala and cumin powder, stir the vegetable and let it cook for some more time.

Serve hot with roti or rice.
 

Required - 1 cup Kabuli channa (soaked overnight and boiled with 4 cups water) 1/4 kg boiled peeled and chopped potatoes, Salt. 1/2 tsp, Cardamom powder, 3 tsp oil, 2 tsp Chaat masala powder
.
Finely chop -  Half inch piece ginger, 4 green chillies, a handful of mint and coriander leaves.

Method
Heat oil, fry ginger and green chillies for a minute add chaat masala and cardamom powder, fry for a minute, and then add channas with the stock. Bring it to a boil; add potatoes, salt and chopped mint and coriander. Simmer for ten minutes; serve hot with a sprinkle of chopped mint leaves on top.