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                                                 

Ingredients

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

Method

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.