Name: ROYAL KOFTA CURRY recipe by Swati Goyal at BetterButter
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Ingredients: Grated Paneer-250grams; Grated Mozerella cheese-4tbsp; Cashewnut powder-2.5tbsp; Almond powder-2.5tbsp; Pine nuts powder-1.5tbsp; Milk powder-2tbsp; Salt as per taste; Black pepper powder-1tsp; Cornflour for coating; Oil for frying; For gravy:; Sliced onion-3; Roughly chopped tomatoes-6; Beaten curd-2tbsp; Cashew almond paste-1/2cup; Milk powder-2tbsp; Salt to taste; Red chilly powder-1/2tsp; Green chilly-1; Ginger paste-1/2tsp; Turmeric-1/2tsp; Coriander powder-1/2tsp; Sugar-1.5tsp; Milk or water-150ml; Bay leaf-1; Cloves-2; Fennel seeds-1/2tsp; Butter-1tbsp; Freshly chopped coriander

Ingredients Serving: 4

Grated Paneer-250grams
Grated Mozerella cheese-4tbsp
Cashewnut powder-2.5tbsp
Almond powder-2.5tbsp
Pine nuts powder-1.5tbsp
Milk powder-2tbsp
Salt as per taste
Black pepper powder-1tsp
Cornflour for coating
Oil for frying
For gravy:
Sliced onion-3
Roughly chopped tomatoes-6
Beaten curd-2tbsp
Cashew almond paste-1/2cup
Milk powder-2tbsp
Salt to taste
Red chilly powder-1/2tsp
Green chilly-1
Ginger paste-1/2tsp
Turmeric-1/2tsp
Coriander powder-1/2tsp
Sugar-1.5tsp
Milk or water-150ml
Bay leaf-1
Cloves-2
Fennel seeds-1/2tsp
Butter-1tbsp
Freshly chopped coriander

Instructions

Take grated paneer and grated cheese in a bowl.Add cashew nut powder,pine nut powder and almond powder to it.Mix thoroughly.
Add milk powder,salt and black pepper powder to it and mix.
Now take a lemon size ball from the mixture and roll into a round shape with the help of your both palms.Make all koftas like this only.
Coat all the koftas evenly in cornflour.
Heat oil in a wok.When oil gets heated up gently slide koftas in hot oil and fry on medium heat till golden in colour.
Drain on absorbent paper and keep aside.
Heat butter in another wok and add bay leaf,cloves and fennel seeds.Saute for few seconds and add sliced onion to it.
Saute on medium flame till they get light brown in colour.Add tomatoes,green chilly,ginger paste and 1/2tsp of salt to it.
Cook till the tomatoes get mushy.
Transfer this mixture in a plate and allow it to cool down completely.Discard bay leaf and cloves.
Now transfer this mixture in mixer jar in 2-3 batches and grind to a smooth paste.
Again heat a wok and transfer grinded gravy to it.Add all spices except salt.
When it comes to a boil add beaten curd to it.Stir quickly.
Mix milk powder in 4-5tbsp of water and add this to the gravy.
Mix well and also add salt to the gravy.Cook on medium flame till all the fat separates.
Add cashew almond paste and mix thoroughly to avoid lumps.
Add milk or water as per your requirement to set the consistency of the gravy.
While serving arrange koftas in a bowl and pour gravy on it.Garnish with fresh coriander and enjoy!!

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