Kesarwale Paneer Kofte ki Subzi
by Tarla Dalal
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Added to 61 cookbooks
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Crisp outside and soft inside, these Paneer Koftas have the distinct flavour of grated ginger and the crunch of cashew nuts, which impart a richness that perfectly matches the gravy that dresses these koftas.
The gravy features a mix of dairy products like milk, cream and curds, which are tinged with saffron and flavoured with whole spices.
A cashew-onion-red chilli paste further enhances the flavour and texture of this luscious gravy, making the Kesarwale Paneer Kofte ki Subzi a luxurious dish that fits into nothing short of grand festive menus!
Make sure you pair it with equally rich Puris , Parathas or Rotis to complete the kingly experience.
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 6 equal portions.
- Roll each portion into a round and roll it in the plain flour.
- Heat the oil in a deep non-stick pan, and deep-fry the koftas till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Combine the saffron and warm milk in a small bowl and mix well. Keep aside.
- Heat the ghee in a deep non-stick pan, add the bayleaves and cardamom and sauté on a medium flame for 10 seconds.
- Add the prepared paste, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
- Add the milk, curds, salt and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
- Add the saffron-milk mixture, garam masala, fresh cream and chilli powder, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.
- Place the koftas on a serving plate, pour hot gravy over it and serve immediately.
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