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Kesar or saffron a highly revered spice that is also very expensive. Punjabis make ample use of kesari in their cooking. Most commonly used in sweets and mithai, a small amount of kesari can change the entire flavour of a dish. Kesar is also used to flavour hot milk topped with malai or cream. Here this much adored spice has been used to flavour a curry to which soft, melt in your mouth paneer kofta have been added. Dissolving the kesari strands in a little warm water before adding to a dish greatly enhances its flavour and colour.
Preparation Time: 10 minutesCooking Time: 30 minutes
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