Mughlai Paneer Koftas, Rasbhari Motiyan
by Tarla Dalal
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 .
Mughlai Paneer Koftas, Rasbhari Motiyan recipe - How to make Mughlai Paneer Koftas, Rasbhari Motiyan
Preparation Time: Cooking Time: Total Time:
Makes 4 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
Method
For the koftas
For the gravy
How to proceed
For the koftas
- For the koftas
- 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.
For the gravy
- For the gravy
- 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.
How to proceed
- How to proceed
- Arrange the koftas on a serving dish, pour the hot gravy on top and serve immediately garnished with coriander.
Nutrient values per
| Energy | 554 cal |
| Protein | 11.5 g |
| Carbohydrates | 23.5 g |
| Fiber | 2.1 g |
| Fat | 45.2 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 337.1 mg |
| Iron | 2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 19.2 mg |
| Potassium | 232.6 mg |
| Zinc | 1.1 mg |
Outbrain
This gravy is to die for enriched with cashew-nuts and curd and onion paste.