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.
calories per serving
52 g Fat57 g Protein169 g Carbs35 g FiberOther
Vitamins & Minerals
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