Name: Mughlai Roti Kofta (Jain) with Spiced Jeera Rice recipe by Divya Jain at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: FOR SAFFRON CREAM MIXTURE: Heavy cream 3 tablespoon; Saffron few strands; FOR CASHEW NUT PASTE: Cashew nut 2 tablespoon; Water 1/4 cup; FOR TOMATO PASTE: Tomato 2 roughly chopped; Oil 1/4 cup; OTHER INGREDIENTS FOR GRAVY: Oil 1 tablespoon; Cloves 2; Black Peppercorn 3; Cinnamon stick 1/2 inch; Bay Leaf 1; Green Chilli slit 2; Garam Masala 1/4 teaspoon; Green Cardamom powder 1/4 teaspoon; Salt to taste; FOR ROTI KOFTA: Leftover roti 4; Raw banana 1, boiled; Crumbled paneer 1/2 cup; Cashew nut powder 2 tablespoon; Green Chilli 1, finely chopped; Cumin seeds 1/4 teaspoon; Asafoetida 1/8 teaspoon; Coriander leaves, handful; Hot oil 1 tablespoon; Salt to taste; FOR JEERA RICE: Cooked leftover rice 1 cup; Ghee 2 tbsp; Cumin seeds 1 tsp; Dry Red Chilli 1; Cloves 2

Ingredients Serving: 4

FOR SAFFRON CREAM MIXTURE: Heavy cream 3 tablespoon
Saffron few strands
FOR CASHEW NUT PASTE: Cashew nut 2 tablespoon
Water 1/4 cup
FOR TOMATO PASTE: Tomato 2 roughly chopped
Oil 1/4 cup
OTHER INGREDIENTS FOR GRAVY: Oil 1 tablespoon
Cloves 2
Black Peppercorn 3
Cinnamon stick 1/2 inch
Bay Leaf 1
Green Chilli slit 2
Garam Masala 1/4 teaspoon
Green Cardamom powder 1/4 teaspoon
Salt to taste
FOR ROTI KOFTA: Leftover roti 4
Raw banana 1, boiled
Crumbled paneer 1/2 cup
Cashew nut powder 2 tablespoon
Green Chilli 1, finely chopped
Cumin seeds 1/4 teaspoon
Asafoetida 1/8 teaspoon
Coriander leaves, handful
Hot oil 1 tablespoon
Salt to taste
FOR JEERA RICE: Cooked leftover rice 1 cup
Ghee 2 tbsp
Cumin seeds 1 tsp
Dry Red Chilli 1
Cloves 2
Bay Leaf 1
Coriander leaves 1 tbsp
Salt to taste

Instructions

FOR KOFTA: Roast the cooked leftover rotis on tawa till it gets little crisp on both sides. Now break the crispy roti into small pieces and grind them into powder.
In a bowl take roti powder, mashed banana, crumbled paneer, cashew nut powder, all spices, chopped coriander, hot oil and salt. Mix and form a dough (add little water only if required).
Divide dough into lemon size balls and form cylindrical rolls out of it.
Deep fry kofta rolls in hot oil till golden brown over low flame. Drain and
FOR GRAVY: Preparations- a) Cashew paste- soak cashew in water for 20 minutes. Blend it to smooth paste.
b) Saffron-cream mixture- warm up cream for 1 minute. add crusher saffron strands.
c) Tomato paste- first fry the chopped tomatoes in oil and then blead it to a smooth paste.
Heat oil in a pan. Add all whole spices and fry till they crackle. Now add the tomato paste and slit green chilli and cook till it leaves the sides of pan. Add required water to adjust the consistency of gravy.
Now add cashew nut paste, cream-saffron mixture, garam masala, cardamom powder and salt and let it simmer for 2 minutes.
Add in prepared koftas and switch off the flame. Let the koftas sit in hot gravy for some time so it absorbs some gravy and become soft.
While serving, pour gravy in a serving bowl, place koftas over it and garnish it with some cream and chopped coriander.
FOR JEERA RICE: Heat ghee in a tadke pan. Add all whole spices and let them crackle. Pour the tadka over rice, add coriander leaves and salt, mix well.
Warm jeera rice in microwave or steamer till it becomes hot again.

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