Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, deep fried kofta shaam savera in makhani gravy. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
.kofta curry with detailed photo and video recipe. a simple and healthy palak based north indian cuisine gravy recipe prepared with spinach and paneer balls. the recipe has a strong similarities to the popular punjabi cuisine malai kofta recipe with same gravy but with different ingredients for kofta. Shaam Savera by Chef Sanjyot Keer Paneer & Spinach Koftas in Makhani Gravy. Low-cal Paneer Palak Kofta in Makhani Gravy, anyone?
Deep fried Kofta shaam savera in makhani gravy is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Deep fried Kofta shaam savera in makhani gravy is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have deep fried kofta shaam savera in makhani gravy using 27 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Deep fried Kofta shaam savera in makhani gravy:
- Take For kofta
- Get 4 medium sized potatoes(boiled)
- Take 250 gms paneer
- Get 1/2 cup peas
- Take 1 cup boiled spinach
- Make ready 1 medium onion
- Get 1 cup bread crumbs
- Prepare to taste Salt
- Get 2 tsp Black pepper
- Make ready 1 tsp coriander powder
- Take 1 tsp red chillie powder
- Prepare 1 tsp garam masala
- Take 1/2 cup grated mozzarella cheese
- Take For gravy
- Make ready 2 medium sized onions
- Get 4-5 tomatoes
- Prepare 4-5 cloves
- Take 1 small piece dalchini
- Take to taste Salt
- Take 1 tsp red chilli powder
- Prepare 1 cup water
- Make ready 7-8 cashews
- Prepare 1 tsp sugar
- Prepare 1 tbsp ghee
- Get 1 tsp turmeric powder
- Prepare 1 tsp Fresh cream (for garnish)
- Get 2 tsp powdered Kasuri meethi
Heat a pan add makhani gravy and. Deep fried masaledar paneer balls served with flavourful spinach gravy.- is a very tasty dish to relish, and it gets much better with Palak gravy. Fry vegetables in one tablespoon Make sure the gravy thickens. If the gravy is too runny, evaporate on a high flame. » French Fries French-fried patatos are batons of deep-fried patato. » Fry Baingan Sliced fresh eggplant deep fried and sprinkled with a special blend of Indian spices. » Paneer Makhani Kofta Cottage cheese cubes in a creamy flavorfull sauce.
Instructions to make Deep fried Kofta shaam savera in makhani gravy:
- To prepare kofta mix, in a pan put a tsp of ghee and sauté onions (finely chopped).To this add peas and sauté. Finally add the boiled spinach to it to let the moisture escape.Let this to cool.
- In a separate bowl mash the boiled potatoes.To this add half the quantity of paneer and mix well adding all the dry spices.
- Once the spinach mixture cools down purée it in a blender. Remember do not add any water while blending.
- Add the blended mixture to the potato mixture and mix all together using your hand.
- To this add bread crumbs as required. Kofta mixture is ready.
- Now in a separate plate mix mozzarella cheese and the remaining paneer with some salt and pepper to make the filling.
- Finally roll balls out of the spinach mixture adding the filling inside it. Refrigerate the balls for 15-20 min before frying.
- Meanwhile prepare the makhani gravy. In a kadai put some ghee and add roughly chopped onions,tomatoes, garlic and cashews along with dalchini and cloves and let them cook till they turn mushy. Switch off the flame add let it cool.
- Grind the cooled material into a fine paste by adding water to it and then strain the Gravy.
- Now into the same kadai add a spoon of ghee and add red chilli and turmeric powder to it. Once they cook add the gravy.
- Cook the gravy for some time and then adjust the consistency as required by adding water to it. It should neither be too thick nor too runny. Add kasuri meethi.
- Deep fry the koftas in hot oil till they turn dark brown. If needed coat the koftas with bread crumbs. I did so as the potatoes were a bit sticky but it is purely optional.
- To plate cut the koftas fom the middle to give a theatrical effect of day and night (sham - savera). Pour the gravy in a serving platter and place koftas on it. Garnish with some fresh cream.
- Serve hot with roti naan of your choice.
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