A mouth-watering Kofta curry recipe where balls are prepared from mashed potatoes, paneer, ginger, cilantro, spices, cashews, raisins and cardamom powder. The kofta are fried and combined with curry.
STEP 1.Heat a pan on medium heat. Add 1 tablespoon oil and then add the bay leaf, cinnamon, green cardamom, cloves and shahi jeera. Now add the chopped garlic, ginger, green chili and onion. Saute for around 2 minutes. Then add the tomatoes along with cashews. Add 2 cups water and stir. Cover the pot with a lid and cook for around 10 to 12 minutes until tomatoes soften.
STEP 2.Let it cool down down a bit. Blend to a smooth paste. Use a strainer and strain the puree into another bowl.
STEP 3.Put the same pan on medium heat again. Once hot, add 2 tablespoons unsalted butter and 1 teaspoon oil. Let the butter melt. Add in the pureed gravy and cook for 2 minutes. Then add the coriander powder, kashmiri red chili powder, salt, sugar and garam masala. Let the curry cook for 2 to 3 minutes. Add crushed kasuri methi and then cream. Cook for additional 2 to 3 minutes on medium-low heat. Sprinkle some cardamom powder on top. The gravy is now done. Add this gravy to the koftas on the top. Serve hot.
Nutrition value
1372
calories per serving
52 g Fat57 g Protein169 g Carbs35 g FiberOther
Current Totals
52 g Fat
57 g Protein
169 g Carbs
35 g Fiber
MacroNutrients
Carbs
169 g
Protein
57 g
Fiber
35 g
Fats
Fat
52 g
Vitamins & Minerals
Calcium
1385 mg
Iron
14 mg
Vitamin A
3408 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
375 mcg
Vitamin B12
0 mcg
Vitamin C
213 mg
Vitamin E
4 mg
Copper
2 mcg
Magnesium
355 mg
Manganese
8 mg
Phosphorus
1122 mg
Selenium
59 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
