Mughlai Paneer Koftas, Rasbhari Motiyan
by Tarla Dalal
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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 .
For the koftas- 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.
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.
How to proceed- Arrange the koftas on a serving dish, pour the hot gravy on top and serve immediately garnished with coriander.
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Accompaniments
Nutrient values per
| Energy | 554 cal |
| Protein | 11.5 g |
| Carbohydrates | 23.5 g |
| Fiber | 2.1 g |
| Fat | 45.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 726.6 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | -0.2 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 27.3 mg |
| Folic Acid | 34.7 mcg |
| Calcium | 337.1 mg |
| Iron | 2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 19.2 mg |
| Potassium | 232.6 mg |
| Zinc | 1.1 mg |
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6 FAVOURABLE REVIEWS
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No review of this type was found
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