Nawabi kesar kofta

Nawabi kesar kofta

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
  • Baby 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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