Name: Mughlai Shahi Kofta Curry ! recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: For Kofta :; 4 to 5 : Poatoes medium sized; 1/4 cup : Crumbled Khoya; 1/4 cup : Crumbled Paneer; 2 tablespoon : All purpose flour; 2 tablespoon : Corn flour; 2 tablespoon : Chopped cashews; 2 tablespoon : Chopped raisins; 1 teaspoon : Finely chopped green chilli; 2 tablespoon : Finely chopped cilantro; Salt to taste; Oil for deep frying; For the Gravy :; 2 nos : Large onions; 3 nos : Tomato; 1/4 cup : Frozen Green peas (optional); 2 tablespoon : Cashews; 2 teaspoon : Ginger garlic paste; 1 teaspoon : Garam masala powder; 1 tablespoon : Coriander powder; 1 teaspoon : Red chilli powder; 1/4 teaspoon : Turmeric; 1/2 cup : Well beaten yogurt; 1/2 cup : Whole milk; 1/3 cup : Crumbled khoya; 1/4 cup : Heavy cream; Salt to taste; 1 teaspoon : Sugar; 2 tablespoon : Ghee / Clarified butter; Chopped cilantro(for garnish)

Ingredients Serving: 6

For Kofta :
4 to 5 : Poatoes medium sized
1/4 cup : Crumbled Khoya
1/4 cup : Crumbled Paneer
2 tablespoon : All purpose flour
2 tablespoon : Corn flour
2 tablespoon : Chopped cashews
2 tablespoon : Chopped raisins
1 teaspoon : Finely chopped green chilli
2 tablespoon : Finely chopped cilantro
Salt to taste
Oil for deep frying
For the Gravy :
2 nos : Large onions
3 nos : Tomato
1/4 cup : Frozen Green peas (optional)
2 tablespoon : Cashews
2 teaspoon : Ginger garlic paste
1 teaspoon : Garam masala powder
1 tablespoon : Coriander powder
1 teaspoon : Red chilli powder
1/4 teaspoon : Turmeric
1/2 cup : Well beaten yogurt
1/2 cup : Whole milk
1/3 cup : Crumbled khoya
1/4 cup : Heavy cream
Salt to taste
1 teaspoon : Sugar
2 tablespoon : Ghee / Clarified butter
Chopped cilantro(for garnish)
Heavy cream (for topping)

Instructions

For the kofta : Boil potatoes, peel and grate them. Add corn flour, all purpose flour, chopped cilantro, chopped green chillies and salt. Knead well into a dough without adding any water.
Mash paneer and khoya. Add chopped cashew nuts, raisins and mix well.
Grease your palm with few drops of oil. Flatten a spoonful of potato mixture into a thick oval shape. Stuff it with a teaspoon of khoya paneer and nuts filling and seal it by joining all the edges. Reshape it into smooth bullet and set aside.
Meanwhile start heating the oil for deep frying the koftas on medium heat.
Repeat the same and shape the remaining dough and nut mixture into bullets and set them ready.
Now drop the bullets into moderately hot oil and deep fry until golden and drain them on a paper towel.
For the gravy : Cut and boil onions in water. Strain water and grind it to a fine paste. Set it ready.
Boil tomatoes in water. Strain the water, peel and grind it into a nice puree. Keep this aside as well.
Grind cashew nuts into a powder. Keep it ready.
Heat clarified butter in a good non stick pan. Add in the onion paste. Fry till light golden in colour.
Now add in the ginger garlic paste, tomato puree and cook on medium heat until all the moisture evaporates and oil starts oozing out.
Stir in the frozen green peas(if using) along with dry spices. (coriander powder, garam masala, red chilli powder ,turmeric and salt).
Saute the masala for a minute or two.
Add in the beaten yogurt, milk, khoya, cashew nut powder and stir well until combined.
Cook for a minute and add a cup or more of water depending on the consistency you prefer.
Cover with a lid and simmer for 5 to 6 minutes.
Lastly add in the salt, sugar, fried koftas and give it a gentle stir. Simmer for couple of minutes and later dish it out.
Garnish with chopped cilantro and dash of heavy cream.
Serve it hot with any Indian bread or steaming hot rice dishes.
Mughalai Shahi Kofta curry is ready to gorge.

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