Mughlai Paneer Koftas, Rasbhari Motiyan

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.

You can also try other kofta recipes like Palak Makai Kofta or Potato Koftas in Makhani Gravy .

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Mughlai Paneer Koftas, Rasbhari Motiyan recipe - How to make Mughlai Paneer Koftas, Rasbhari Motiyan

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings (4 )
Show me for servings


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 pulp
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

    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

    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 pulp 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

    How to proceed
  1. Arrange the koftas on a serving dish, pour the hot gravy on top and serve immediately garnished with coriander.


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Nutrient values per
Energy554 cal
Protein11.5 g
Carbohydrates23.5 g
Fiber2.1 g
Fat45.2 g
Cholesterol0 mg
Vitamin A726.6 mcg
Vitamin B1-0.1 mg
Vitamin B2-0.2 mg
Vitamin B30.8 mg
Vitamin C27.3 mg
Folic Acid34.7 mcg
Calcium337.1 mg
Iron2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium19.2 mg
Potassium232.6 mg
Zinc1.1 mg

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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Rasbhari Motiyan
 on 02 Mar 13 01:48 PM

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