• 3 Tablespoons Ghee (or butter)
  • 1/2 Teaspoon Cumin seeds
  • 2 Cardamom pods
  • 1/2 Cinnamon stick
  • 1 Bay Leaf
  • 1 Red Onion, large, diced
  • 4 Cloves Garlic, minced
  • 1 Piece Ginger, (1 inch, minced)
  • 4 Roma tomatoes, chopped
  • 1/4 Cup Cashews
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Turmeric powder
  • 11/2 Teaspoons Red Chili Powder (or to taste)
  • 2 Teaspoons Coriander powder
  • 1/2 Teaspoon Garam Masala
  • 1 Teaspoon Fenugreek leaves, dried (optional)
  • 1/4 Cup Heavy cream
  • 1 Tablespoon Cilantro, chopped



In a saucepan over medium-high heat, add 2 TBSP ghee. Add cumin seeds, cardamom pods, cinnamon stick and bay leaf.  Sauté for 2 minutes.  Add onion and sauté for 2 minutes.  Add garlic and ginger and sauté for 1 minute.  Add tomatoes, cashews, 2 cups of water, and a 1/4 tsp of salt.  Stir and bring to a boil.  Cover and simmer over low heat for 15 minutes.

Remove the pan from the heat and cool for 5 minutes.  Remove the bay leaf and blend the mixture until smooth.  Strain the sauce to get rid of any lumps into a bowl and set aside.  In a saucepan over medium heat, add 1 TBSP of ghee.  Once the ghee has melted, add turmeric powder, red chili powder, coriander powder, and garam masala.  Stir for 30 seconds and pour in the blended tomato mixture.  Stir well.  Stir in dried fenugreek leaves, heavy cream, and cilantro.  Season with salt to taste and set sauce aside.



  • 2 Russet potatoes, peeled, boiled and grated
  • 1/2 Cup Paneer, shredded
  • 1/8 Teaspoon Baking soda
  • 1 Tablespoon Cornstarch
  • 1/2 Tablespoon Garam Masala
  • 1 Tablespoon Cilantro, chopped
  • 1/4 Cup California Raisins
  • 1/4 Cup All purpose Flour for dusting
  • Oil for frying


Add grated potato, paneer, baking soda, cornstarch, garam masala, cilantro and salt to taste to a bowl.  Mix well with your hands.  Roll 3 TBSP (44g) of the mixture into a ball and  gently flatten the ball in between your palms and place 3-4 raisins into the center of the dough.  Encase the raisins with the dough and roll into a smooth ball.  Repeat with the remaining dough, you should get about 10 koftas.

Heat oil in a large skillet or sauce pan to 350 degrees F.  Lightly roll each kofta in all-purpose flour and gently drop in the hot oil.  Fry for 3-5 minutes, stir often, until the kofta are golden brown.  Strain from the oil, and drain over a paper towel.  When ready to serve, pour the sauce into a serving bowl and place the kofta in the sauce.  Drizzle wth addtional heavy cream and garnish with chopped cilantro.  Enjoy with naan, rice or paratha.

Thanks to Hetal Vasavada @milkandcardamom for this delicious recipe!

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.