How to Cook Nawabi Kesar Koftas

Posted on Sep 19 2018 - 2:14pm by kumar

Prep Time: 20 mins
Cook Time: 25 mins
Serves: 4 People

Ingredients for Nawabi Kesar Koftas :

  • a few saffron (kesar) strands
  • 1 tbsp milk
  • 1/4 cup grated mawa (khoya)
  • 1/2 cup grated paneer (cottage cheese)
  • 1/2 cup boiled , peeled and grated potatoes
  • 1 tbsp roughly chopped raisins (kismis)
  • 1 tbsp cornflour
  • 1 tbsp plain flour (maida)
  • 1 tsp finely chopped green chillies
  • salt to taste

To Be Blend Into A Smooth Paste (using 1/4 Cup Of Water)

  • 3/4 cup sliced onions
  • 1 tbsp broken cashewnuts (kaju)
  • 1 tbsp chopped almonds (badam)
  • 2 tsp coriander (dhania) seeds
  • 2 tsp cumin seeds (jeera)
  • 1 tbsp poppy seeds (khus-khus)
  • 2 tsp aniseeds (vilayati saunf)
  • 2 tbsp freshly grated coconut
  • 2 tsp chopped ginger (adrak)
  • 1 tsp chopped green chillies
  • 4 whole dry kashmiri red chillies , broken into pieces
  • 2 cardamoms (elaichi)
  • 2 cloves (laung / lavang)
  • a small stick of cinnamon (dalchini)
  • 6 curry leaves (kadi patta)
  • salt to taste
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For The Gravy

  • 1 tbsp oil
  • 4 tbsp tomato puree
  • 1/2 tsp dried fenugreek leaves (kasuri methi)
  • salt to taste
  • 1/4 cup fresh cream

For The Garnish

  • 1 tbsp finely chopped coriander (dhania)

How to Cook Nawabi Kesar Koftas :

  1. Combine the saffron and milk in a small bowl and mix well.
  2. Combine all the ingredients along with the saffron-milk mixture in a deep bowl and mix well.
  3. Divide the mixture into 8 equal portions and shape each portion into a ball.
  4. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides.
  5. Drain on an absorbent paper and keep aside.
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For the gravy

  1. Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 5 minutes.
  2. Add the tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  3. Add ½ cup of water, dried fenugreek leaves and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  4. Lower the flame, add the fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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How to proceed

  1. Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  2. Serve hot garnished with coriander.

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