Name: Mughlai Akbari Kofta Curry recipe by shaifali Saxena at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 2 cup potatoes (boiled and mashed); 1/2 cup grated cottage cheese; 1/4 cup mawa gratted; 2tsp chopped dry fruits( cashews, almonds, raisins); 2 tomatoes boiled and puree; 1 onion puree; 1tsp ginger garlic paste; 2 green chillies; 1tsp cashews paste; 1tsp kashmiri chilli powder; 3-4 green cardamom; 3 cloves; 1 inch cinnamon stick; 1/2tsp cumin powder; Salt and pepper to taste; Oil (Pure Ghee); 1/2 tsp fenugreek leaves (kasuri methi); 2 bay leaves; 1/2 cup fresh cream 3 tsp curd; 1tsp turmeric; 1tsp corriander powder; 1tsp fresh coriander; Garam masala as per taste

Ingredients Serving: 4

2 cup potatoes (boiled and mashed)
1/2 cup grated cottage cheese
1/4 cup mawa gratted
2tsp chopped dry fruits( cashews, almonds, raisins)
2 tomatoes boiled and puree
1 onion puree
1tsp ginger garlic paste
2 green chillies
1tsp cashews paste
1tsp kashmiri chilli powder
3-4 green cardamom
3 cloves
1 inch cinnamon stick
1/2tsp cumin powder
Salt and pepper to taste
Oil (Pure Ghee)
1/2 tsp fenugreek leaves (kasuri methi)
2 bay leaves
1/2 cup fresh cream 3 tsp curd
1tsp turmeric
1tsp corriander powder
1tsp fresh coriander
Garam masala as per taste

Instructions

In a bowl, mix potatoes salt and pepper, coriander leaves and set aside.
Take another bowl and mix mawa, and cottage cheese and little salt. Make small balls and fill these balls with dry fruits which are sauteed in desi ghee.
Make a bowl like shape of potatoes mix and fill with the cottage cheese balls and make shape of a ball
Heat oil and fry all the balls of potatoes filled with mawa and cottage cheese.
Heat Pure ghee in a wok and add cinnamon stick, cloves, cardamom and cumin powder and stir well.
Add ginger garlic paste, onion paste and saute for a min. And add tomatoes puree and little water to it.
Add salt pepper, green chillies, coriander powder, kashmiri chilli powder, turmeric and little garam masala and saute.
When oil separates, add cashew paste and swirl whipped curd into it and cook until oil separates (add some water if needed).
Cover the wok and cook for another 2 mintues. Switch off the flame and add cream to it and mix gently.
Pour gravy in a serving bowl and add koftas on it and serve with kasturi methi and cream.

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