• Overview
  • Ingredients
  • Directions
  • Reviews

Mughlai food is characterized by rich and creamy curry which have a distinct aroma and taste of ground and whole spices. Mughlai Kofta Curry is the most delicious of the Mughlai dishes. The lengthy ingredients list may intimidate the beginner in cooking world, but when you go through the list carefully you will find that most of the ingredients are easy to source from any good Indian grocery store.

Ingredient

Koftas:
• 4 - 5 Medium Potatoes, boiled-peeled-grated
• 2 Thai Green chillies, finely chopped
• 1/2 cup Paneer (cottage cheese), grated
• 1/2 cup Carrot & Peas, partially boiled & squeezed to remove excess water
• 1/4 cup Fresh Cilantro, finely chopped
• 1/4 cup Corn flour/ corn starch 
• 1/4 cup Golden Raisins + Chopped Cashew
• Salt to taste
• Oil for Deep Fry / Spray to bake,

Gravy:
• 3 medium Onions,
• 1 C Tomato puree
• 1/4 Cup Paneer, grated
• 1 tbsp, Ginger paste
• 1 tbsp, Garlic Paste
• 2 Green Chillies, finely chopped
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1 tsp Jeera
• 1 tsp Garam Masala
• 1/2 Cup Fresh Cream / Half & Half
• 4 tbsp. condensed milk, as needed
• Salt to taste
• 1 tsp Sugar to taste
• Oil 3 tablespoons

Direction

• Boil the potatoes. Let them cool and then peel and grate them. 
• Grate paneer. 
• Wash all green chillies, deseed and chop them fine. 
• Peel carrots, grate them. Add peas and some water and boil them in microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth.
• Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set aside.
• In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt and mix well. 
• Divide into 20-22 equal sized balls and stuff raisins & cashew into them.
• Deep fry in hot oil until slightly golden brown. Drain and keep aside. 
• On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes.
• Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt and cook for a minute.
• Add tomato puree and red chilli powder and cook on medium flame until oil separates from gravy. 
• Add half & half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally. 
• Stir in fresh cream, condensed milk and garam masala powder. 
• Gently put all of these koftas in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich dish with Kohinoor basmati rice.

Koftas:
• 4 - 5 Medium Potatoes, boiled-peeled-grated
• 2 Thai Green chillies, finely chopped
• 1/2 cup Paneer (cottage cheese), grated
• 1/2 cup Carrot & Peas, partially boiled & squeezed to remove excess water
• 1/4 cup Fresh Cilantro, finely chopped
• 1/4 cup Corn flour/ corn starch 
• 1/4 cup Golden Raisins + Chopped Cashew
• Salt to taste
• Oil for Deep Fry / Spray to bake,

Gravy:
• 3 medium Onions,
• 1 C Tomato puree
• 1/4 Cup Paneer, grated
• 1 tbsp, Ginger paste
• 1 tbsp, Garlic Paste
• 2 Green Chillies, finely chopped
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1 tsp Jeera
• 1 tsp Garam Masala
• 1/2 Cup Fresh Cream / Half & Half
• 4 tbsp. condensed milk, as needed
• Salt to taste
• 1 tsp Sugar to taste
• Oil 3 tablespoons

• Boil the potatoes. Let them cool and then peel and grate them. 
• Grate paneer. 
• Wash all green chillies, deseed and chop them fine. 
• Peel carrots, grate them. Add peas and some water and boil them in microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth.
• Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set aside.
• In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt and mix well. 
• Divide into 20-22 equal sized balls and stuff raisins & cashew into them.
• Deep fry in hot oil until slightly golden brown. Drain and keep aside. 
• On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes.
• Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt and cook for a minute.
• Add tomato puree and red chilli powder and cook on medium flame until oil separates from gravy. 
• Add half & half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally. 
• Stir in fresh cream, condensed milk and garam masala powder. 
• Gently put all of these koftas in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich dish with Kohinoor basmati rice.

Not reviewed yet

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