Mughlai Paneer Koftas Recipe (Rasbhari Motiyan)
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Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
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 .
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 .
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
4 servings
Ingredients
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
- 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 cashew nut (kaju) paste
- 3/4 cup curd (dahi)
- a few saffron (kesar) strands , dissolved in 1 tablespoon of warm
- a pinch of sugar
- salt to taste
Other Ingredients
- 2 tsp chopped coriander (dhania) for the garnish
Method
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.
- 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.
- Arrange the koftas on a serving dish, pour the hot gravy on top and serve immediately garnished with coriander.
Mughlai Paneer Koftas, Rasbhari Motiyan recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 554 Calories |
| Protein | 11.5 g |
| Carbohydrates | 23.5 g |
| Fiber | 2.1 g |
| Fat | 45.2 g |
| Cholesterol | 0 mg |
| Sodium | 19 mg |
Click here to view Calories for Mughlai Paneer Koftas, Rasbhari Motiyan
The Nutrient info is complete
shreya_the foodie
Feb. 22, 2021, 10:23 a.m.
This gravy is to die for enriched with cashew-nuts and curd and onion paste.
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