Rasbhari Motiyan


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Little pearl shaped creamy kofta in mouth watering and rich gravy! The gravy uses one of the most prized ingredients in Indian cooking - saffron. Also adding body to the gravy is cashew nut paste. Using a pestle is a good option in case you have a problem grinding a small quantity of Cashewnuts in a mixer.

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Serves 4.
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For the koftas
1 cup grated paneer (cottage cheese)
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/2 tsp chilli powder
salt to taste
A few saffron (kesar) strands, dissolved in 2 tsp of warm water
1 tbsp cornflour
2 to 3 tbsp plain flour (maida)
oil for deep-frying

For the gravy
4 tbsp ghee
3 tsp ginger-garlic (adrak-lehsun) paste
1 cup boiled onion paste
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1 cup fresh tomato purée
4 tbsp cashewnut (kaju) paste
3/4 cup curds (dahi)
A few saffron (kesar) strands, dissolved in 1 tablespoon of warm water
A pinch of sugar
salt to taste

Other ingredients
2 tsp chopped coriander (dhania) for the garnish


    For the koftas

    1. Combine all the ingredients, except the plain flour, in bowl and mix well.
    2. Divide the mixture into 12 equal portions and shape each portion into round koftas.
    3. Roll each kofta in the flour so as to evenly coat them.
    4. Heat the oil in a kadhai and deep-fry the koftas over a medium flame till they are golden brown.
    5. Drain on absorbent paper and keep aside.

    For the gravy

    1. Heat the ghee in a kadhai, add the ginger-garlic paste and sauté for 1 minute.
    2. Add the boiled onion paste, ginger and green chillies and sauté for 4 to 5 minutes till the mixture turns light brown in colour.
    3. Add the tomato purée and sauté till the mixture leaves oil.
    4. Add the cashewnut paste and sauté for another 3 to 4 minutes till the paste is cooked.
    5. Add the curds, saffron mixture, sugar, salt and some water if required and bring to boil. Keep aside.

    How to proceed

    1. Arrange the koftas on a serving dish, pour the hot gravy on top and serve immediately garnished with coriander.
    RECIPE SOURCE : Mughlai KhanaBuy this cookbook
    1 review received for Rasbhari Motiyan

    The most Helpful Favourable review

     Reviewed By
    shreya_the foodieMarch 02, 2013

    This gravy is to die for enriched with cashew-nuts and curd and onion paste.

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    Helpful reviews for this recipe
    Reviewed March 02, 2013by shreya_the foodie

    This gravy is to die for enriched with cashew-nuts and curd and onion paste.

    Was this review helpful?   

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