Wednesday, 4 May 2011

Mughlai Kofta

Relish classic royal Mughlai Kofta Curry. Dig in to every bite and savor in the royal, imperial, majestic treat straight from the platter of kings and knights. Mughlai Kofta is prepared in rich gravy of cashew nuts and fresh Indian spices. The koftas are prepared in soft cottage cheese with generous mix of dry fruits; it is dipped in batter and fried. The succulent moist koftas are then dropped in thick, rich cashew nut gravy. Sounds yummy!

Mughlai Kofta

Category- Vegetarian                                                 


Cottage cheese (paneer) 100 gms, grated
Cheese cube 1, grated
Bread crumbs ½ cup
Dry fruits (cashew nuts, almonds, raisins) 3 tbsp each, coarsely grounded to powder
All purpose flour (maida) ½ cup
Cashew nuts (kaju) ¼ cup
Poppy seeds (khus khus) 4 tsp
Melon seeds (magaj beej) 1 tsp
White sesame seeds (white til) 1 tsp
Nutmeg (jaiphal /jaipatri) 1
Cinnamon (dalchini) 1” long
Clove (lavang /laung) 2
Cardamom (elaichi) 2
Red chilli powder (lal mirch powder) 1 tsp
Coriander powder (dhania powder) 1 tsp
Garam masala powder 1 tsp
Turmeric powder (haldi) ¼ tsp
Tomatoes 3 medium sized
Black pepper powder (kali mirch powder) ¼ tsp
Onions 2 large cut length wise
Fresh cream ½ cup
Fresh curd 2 tbsp
Milk ½ cup
Salt to taste
Oil for cooking
Cashew nuts 10-12, fried in ghee for garnishing


Kofta Preparation

In a mixing bowl mix, grated cottage cheese (paneer) salt, black pepper powder, dry fruits powder and cheese cube, make small balls of this and keep aside.

In another bowl mix all purpose flour, salt as desired and make smooth batter by adding water.

Heat oil in pan, dip the prepared balls in the prepared all purpose flour batter, roll it in bread crumbs and fry in hot oil till golden brown.

Gravy Preparation

Soak ingredients 6 to 13 for 30 minutes and grind it to fine paste.

Blanch tomatoes and peel the skin, grind to smooth paste and keep aside.

Fry lengthwise cut onions till brown, grind it to paste and keep aside.

Heat 2 tbsp of oil in pan, add in the onion paste, tomato paste and fresh curd, cook till the oil starts leaving the sides.

Add in all the dry masalas, salt and the white cashew nut paste. Add in fresh beaten cream and milk, keep stirring. Bring the gravy to boil, cook till the gravy becomes thick in consistency, add in the prepared koftas, cook for another 30 secs, garnish with fried cashew nuts and serve.

No comments:

Post a Comment