KITCHEN CLOCK
CHOPPING & PREP
20 min
SEASONING & REST
0 min
COOKING
40 min
TOTAL
60 min
Malaidar · Mild
NUTRITION PER SERVING
| Calories | 510 kcal |
| Protein | 13 g |
| Carbohydrates | 30 g |
| Fat | 38 g |
| Fibre | 3 g |
| Sodium | 580 mg |
Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.
SAMAAN
01Knead paneer, potato, cornflour and salt into a smooth dough. Shape 12 balls with a little cashew and raisin in the centre of each.
02Fry the koftas on medium until golden, 3 to 4 minutes. Drain.
03Boil onion, tomato and cashews in 1 cup water for 10 minutes. Cool and blend smooth.
04Melt butter with elaichi and bay leaf. Add ginger-garlic paste and cook 30 seconds.
05Add the paste, Kashmiri mirchi, shahi paneer masala, salt and sugar. Cook until the butter separates, about 10 minutes.
06Add 1 cup water, garam masala, crushed kasuri methi and cream. Simmer 3 minutes.
07Place koftas in a serving bowl and pour the hot gravy over just before serving.
SAWAAL JAWAAB
Why do koftas go soggy?
They were left in the gravy too long. Add them only at the table.
Can I make it without onion?
Yes. Use extra tomato and cashews and add a pinch of Sunder Shahi Hing.
