 Ingredients
 For The Nawabi Paste
 3/4 cup sliced onions
 1 tbsp broken cashewnuts (kaju)
 1 tbsp chopped almonds (badam)
 2 tsp whole coriander (dhania) seeds
 2 tsp cumin seeds (jeera)
 1 tbsp poppy seeds (khus-khus)
 2 tsp aniseeds ( saunf)
 2 tbsp freshly grated coconut
 2 tsp chopped ginger (adrak)
 1 tsp chopped green chillies
 4 whole dry kashmiri red chillies , broken into pieces
 1 to 2 cardamoms (elaichi)
 2 cloves (laung / lavang)
 25 mm (1″) piece cinnamon (dalchini)
 7 curry leaves (kadi patta)
 4 tbsp water
 salt to taste
 For The Kesar Koftas
 Other Ingredients
 1/4 cup grated mava (khoya)
 1/4 cup grated paneer (cottage cheese)
 1/2 cup boiled , peeled and grated potatoes
 1 tbsp roughly chopped raisins (kismis)
 1 tbsp cornflour
 1 tbsp plain flour (maida)
 1 tsp finely chopped green chillies
 VDR saffron (kesar) strands dissolved in 1 tbsp of milk( use our ½ tspn powdered saffron)
 salt to taste
 1 tbsp oil
 4 tbsp tomato puree
 1/2 tsp garam masala
 1/2 tsp dried fenugreek leaves (kasuri methi)
 1/4 cup fresh cream
 For The Garnish
 1 tbsp finely chopped coriander(dhania)
 Preparation Time: 20 mins.
Cooking Time: 25 mins.
Makes 4 servings

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