INGREDIENTS
Nawabi Kesar Kofta
Servings - 2 - 3
INGREDIENTS
Milk - 30 milliliters
Saffron - 1/4 teaspoon
Boiled mashed potatoes - 150 grams
Paneer - 100 grams
Khoa - 60 grams
Corn flour - 1 tablespoon
All purpose flour - 1 tablespoon
Raisins - 1 tablespoon
Green chili - 1 teaspoon
Salt - 1 teaspoon
Onions - 150 grams
Cashews - 1 tablespoon
Almonds - 1 tablespoon
Coriander seeds - 2 teaspoons
Cumin seeds - 2 teaspoons
Poppy seeds - 1 tablespoon
Coconut - 2 tablespoons
Ginger - 2 teaspoons
Green chili - 1 teaspoon
Dry red chilies - 4
Green cardamom - 2 pods
Cloves - 2 pods
Cinnamon stick - 1 inch
Curry leaves - 6
Salt - 1/2 teaspoon
Water - 60 milliliters
Oil - 30 milliliters
Tomato puree - 150 grams
Water - 250 millilters
Salt - 1 teaspoon
Dry fenugreek leaves - 1/2 teaspoon
Fresh cream - 45 grams
PREPARATION
1. In a bowl, add 30 milliliters milk, 1/4 teaspoon saffron and mix it well.
2. Soak for 30 minutes.
3. Now, in a another mixing bowl, add 150 grams boiled mashed potatoes, 100 grams paneer, 60 grams khoa, 1 tablespoon corn flour, 1 tablespoon all purpose flour, 1 tablespoon raisins, 1 teaspoon green chili, 1 teaspoon salt, soaked saffron and mix it well to combine.
4. Then, take some mixture and roll it into a ball.
5. Heat sufficient oil in a heavy skillet and deep fry till golden brown and crisp. Drain on absorbent paper.
6. Now, in a mixing bowl, add 150 grams onions, 1 tablespoon cashews, 1 tablespoon almonds, 2 teaspoons coriander seeds, 2 teaspoons cumin seeds, 1 tablespoon poppy seeds, 2 tablespoons coconut, 2 teaspoons ginger, 1 teaspoon green chilli, 4 dry red chili, 2 pods green cardamom, 2 pods cloves, 1 inch cinnamon stick, 6 curry leaves, 1/2 teaspoon salt, 60 milliliters water and blend it until smooth paste.
7. Then, heat 30 milliliters oil in a pan, add blended mixture and saute on a medium flame for 5 minutes.
8. Now, add 150 grams tomato puree, mix well and cook on medium flame for 2 - 3 minutes.
9. Add, 250 milliliters water, 1 teaspoon salt, 1/2 teaspoon dry fenugreek leaves, mix well and cook for 3 minutes.
10. Now, add 45 grams fresh cream, mix well and cook for 1 minutes.
11. Add kaftas, mix well and cook for - 2 minutes.
12. Garnish with coriander.
13. Serve.