Mughlai Paneer Koftas, Rasbhari Motiyan
by Tarla Dalal
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Added to 33 cookbooks
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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.
You can also try other kofta recipes like Palak Makai Kofta or Potato Koftas in Makhani Gravy .
- Combine all the ingredients, except the plain flour, in bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into round koftas.
- Roll each kofta in the flour so as to evenly coat them.
- Heat the oil in a kadhai and deep-fry the koftas over a medium flame till they are golden brown.
- Drain on absorbent paper and keep aside.
- Heat the ghee in a kadhai, add the ginger-garlic paste and sauté for 1 minute.
- Add the boiled onion paste, ginger and green chillies and sauté for 4 to 5 minutes till the mixture turns light brown in colour.
- Add the tomato pulp and sauté till the mixture leaves oil.
- Add the cashewnut paste and sauté for another 3 to 4 minutes till the paste is cooked.
- Add the curds, saffron mixture, sugar, salt and some water if required and bring to boil. Keep aside.
- Arrange the koftas on a serving dish, pour the hot gravy on top and serve immediately garnished with coriander.
Nutrient values per
|Vitamin A||726.6 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||27.3 mg|
|Folic Acid||34.7 mcg|
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