NAWABI KESAR KOFTA

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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

 

Preparation

For the nawabi paste

♦ Combine all the ingredients and blend in a mixer to a smooth paste, using ¼ cup of water. Keep aside.

 

For the kesar koftas

♦ Combine all the ingredients together in a bowl and mash well.

♦ Divide the mixture into 8 equal portions and shape each portion into a round ball.

♦ Heat the oil in a kadhai and deep-fry the koftas on a medium flame till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.

 

How to proceed

♦ Heat the oil in a kadhai, add the nawabi paste and sauté on a medium flame for 5 minutes.

♦ Add the tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

♦ Add ½ cup of water, garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 2 more minutes, stirring once in between.

♦ Lower the flame, add the cream, mix well and simmer for a minute.

 

How to serve

♦ Just before serving, add the koftas to the hot gravy and simmer for a minute.

♦ Serve hot garnished with coriander

 

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