Kesarwale Paneer Kofte ki Subzi

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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.

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Preparation Time:    Cooking Time:     Makes 2 servings
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For The Koftas
1 bread slice , torn into pieces
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and mashed potatoes
1/2 tsp grated ginger (adrak)
1/2 tbsp chopped cashewnuts (kaju)
1/4 tsp chilli powder
salt to taste
plain flour (maida) for rolling

To Be Blended Into A Smooth Paste ( Without Using Any Water)
1 cup chopped onions
1 tbsp chopped ginger (adrak)
2 tbsp roughly chopped cashewnuts (kaju)
1 whole dry kashmiri red chilli , broken into pieces

For The Gravy
1/4 tsp saffron (kesar) strands
2 tbsp warm milk
2 tbsp ghee
2 cardamoms
2 bayleaves (tejpatta)
1/4 cup milk
1/2 cup whisked curds (dahi)
1/2 tsp garam masala
1 tbsp fresh cream
1/4 tsp chilli powder
salt to taste

For the koftas

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 6 equal portions.
  3. Roll each portion into a round and roll it in the plain flour.
  4. 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.

For the gravy

  1. Combine the saffron and warm milk in a small bowl and mix well. Keep aside.
  2. Heat the ghee in a deep non-stick pan, add the bayleaves and cardamom and sauté on a medium flame for 10 seconds.
  3. Add the prepared paste, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
  4. Add the milk, curds, salt and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
  5. 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.

How to procced

  1. Place the koftas on a serving plate, pour hot gravy over it and serve immediately.

RECIPE SOURCE : Punjabi KhanaBuy this cookbook

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 on 24 Oct 15 04:49 PM

Kesarwale paneer kofte subzis.. a perfect subzi for a royal sunday lunch.. its rich in flavours, creamy in taste.. and the koftas are extremely soft that just melts in the mouth.. this goes best with naan and rotis..