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Shahi Kofta in Punjabi Style Recipe

Recipe By Sarita Srivastava
#cvr
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40minstotal
40m.total
Shahi Kofta in Punjabi Style
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Ingredients for Shahi Kofta in Punjabi Style Recipe

  • as required For kofta
  • 1.50 pieces Boiled potatoes and mashed
  • 1/4 pieces Paneer grated
  • 1/2 pieces Chilli finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 0.13 tsp Cumin powder
  • 1/4 tsp Salt
  • 1 tbsp Raisins
  • 1 tbsp Cashew nuts finely chopped
  • 1 tbsp Maida/flour
  • as required Oil for frying
  • as required For Onion tomato puree
  • 1 tbsp Oil
  • 1/2 pieces Onion sliced
  • 1/2 tsp Ginger garlic paste
  • 1 pieces Tomatoes sliced
  • 1 tbsp Cashew nuts
  • as required For curry
  • 1/2 tbsp Butter
  • 1 tbsp Oil
  • 1/2 tsp Cumin
  • 1 pieces Cardamom pods
  • 1/2 inch Cinnamon
  • 1/2 pieces Bay leaf
  • 1 pieces Clove
  • 1/2 tsp Kashmiri red chilli powder
  • 1/4 tsp Turmeric powder
  • 0.38 tsp Coriander powder
  • 0.13 tsp Cumin powder
  • 1/2 tsp Salt
  • 0.13 cup Cream/malai
  • 1/4 cup water
  • 1/2 tsp Kasuri methi crushed
  • 0.13 tsp Garam masala

Directions: Shahi Kofta In Punjabi Style Recipe

  • STEP 1.Kofta preparation:
  • STEP 2.firstly, in a large mixing bowl take 3 potato and ¾ cup paneer.also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.
  • STEP 3.Add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.mix well making sure all the spices are well combined.now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.
  • STEP 4.Prepare a small ball sized kofta by greasing hand with oil.deep fry on medium hot oil.stir occasionally, making sure the koftas are cooked uniformly.fry until the kofta turn golden brown and crisp.
  • STEP 5.Drain off the koftas and keep aside.
  • STEP 6.Curry preparation for malai kofta : Firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste. Saute until onions changes colour slightly.further add 2 tomato and saute slightly.
  • STEP 7.Now add 2 tbsp cashew and continue to saute until tomatoes soften completely. Cool completely and transfer to a blender. Blend to smooth paste adding water if required.
  • STEP 8.Now filter the mixture to get rid of skin and seeds.filter until silky smooth onion-tomato puree is attained. keep aside.
  • STEP 9.In a large kadai heat 1 tbsp butter and 2 tbsp oil.saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.
  • STEP 10.Further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder. Saute until the spices turn aromatic.
  • STEP 11.Further add in the prepared onion tomato puree, 1 tsp salt and mix well.
  • STEP 12.Cover and cook until the mixture starts to thicken and oil separates from sides.
  • STEP 13.Now add ¼ cup cream and mix on low flame until it's well combined.
  • STEP 14.Further, add ½ cup water and mix well adjusting consistency as required.get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
  • STEP 15.Finally, pour the curry over kofta and malai kofta is ready to enjoy.
Nutrition
value
645
calories per serving
52 g Fat11 g Protein37 g Carbs9 g FiberOther

Current Totals

  • Fat
    52g
  • Protein
    11g
  • Carbs
    37g
  • Fiber
    9g

MacroNutrients

  • Carbs
    37g
  • Protein
    11g
  • Fiber
    9g

Fats

  • Fat
    52g

Vitamins & Minerals

  • Calcium
    184mg
  • Iron
    6mg
  • Vitamin A
    916mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    137mg
  • Manganese
    2mg
  • Phosphorus
    240mg
  • Selenium
    8mcg
  • Zinc
    2mg
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
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Recipe By Sarita Srivastava