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Ravishing Regional Delights

Mughlai Kofta

  • 15m

    prep time

  • 25m

    Cook Time

  • 27

    Ingredients

Ingredients

  • 4 5 medium boiled-peeled-grated Potatoes
  • 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, as per taste
  • Oil , for Deep Fry / Spray to bake
  • 3 medium Onions
  • 1 C cup Tomato puree
  • 1/4 cup Paneer,, grated
  • 2 Green Chillies, , finely chopped
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Jeera
  • 1 teaspoon Garam Masala
  • 1/2 cup Fresh Cream / Half & Half
  • Salt, as needed
  • 1 Sugar , to taste

Nutrition information

Nutrition information coming soon.

Preparation

  • 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.