May 24, 2016

Mughlai Kofta Curry























"Mughlai Kofta Curry is one of the rich textured curries you will ever come across. This recipe is nutty, creamy and have perfect blend of all traditional ingredients from Mughlai Cuisine: Paneer, Dry nuts, Khoa/Cream and exotic selection of Spices. It’s simply irresistible to have this royal recipe on your table and miss the bite. The recipe looks lengthy and have long ingredients list but you will find most of the ingredients from your pantry or easy source from any Indian grocery store. Try this tried and tested recipe to recreate the restaurant style magic at home."

Cuisine: Indian | Recipe Category: Curry
Prep Time: 20 Minutes | Cook time: 40 Minutes | serving: 4-6



Ingredients

For Mughlai Kofta (Yield 10 pc Koftas)

1.
Potato, boiled and mashed
2 medium or 1 cup
2.
Paneer/cottage cheese, grated
½ cup
3.
Peas, boiled, squeezed to remove excess
½ cup
4.
Carrot, chopped, boiled
¼ cup
5.
Green bean, chopped and boiled
¼ cup
6.
Green chili, finely chopped
¼ cup
7.
Corn flour
½  cup
8.
Mixed dry fruits, finely chopped
(Almond, Cashew, Pistachio and Raisin)
¼ cup
9.
Food Color, for stuffing
Optional
10.
Salt
To taste
11.
Oil
For frying


For Mughlai Curry

1.
Oil
3 Tbsp.(divided)
2.
Cumin seeds
1 Tsp.
3.
Green cardamom
4 pc
4.
Black cardamom
1 pc
5.
Cloves
4 pc
6.
Cinnamon stick
1 inch
7.
Onions. roughly chopped
3 medium size
8.
Tomato, roughly chopped
4 medium size/1 cup
9.
Ginger, minced or grated
1 inch (1 Tbsp.)
10.
Garlic, minced or grated
4 cloves (1 Tbsp.)
11.
Green chili, chopped
2 pc
12.
Thick yogurt
½ cup
13.
½ cup
14.
Milk
1 cup
15.
Red chili powder
1 Tsp.
16.
Turmeric powder
¼ Tsp.
17.
Garam masala
¼ Tsp.
18.
Salt
To taste
19.
Fresh coriander for garnishing





Step By Step Instruction: [Hide Images]

For Mughlai Kofta 
  1. Finely chop all dry nuts and add 2 Tbsp. of grated paneer,  pinch of salt, mix well. Add food color if using, mix well & keep aside. This is for stuffing.
  2. Pressure cook potatoes, cool, peel and mash.
  3. Grate or mash paneer and finely chop chilies.
  4. Chop carrot and beans; boil along with peas till cooked, drain and squeeze lightly to release excess water.
  5. Place the boiled vegetable in a bowl and mash using spatula. Add mashed potatoes, grated paneer, chilies, corn flour and salt mix well.
  6. Divide the mixture into 10 equal portions.
  7. Flat each portion and stuff dry nut mixture; Roll softly between your palm and make round balls.
  8. Roll into dry corn flour.
  9. Repeat the process to make remaining koftas. Deep fry the Kofta in batches in hot oil on medium low flame till crisp and golden brown. Drain on kitchen towel and keep aside.

For Mughlai Curry

  1. Heat 2 Tbsp. oil in a pan and add all whole spices; cumin, green and black cardamom, cloves and cinnamon. 
  2. When spices sizzle add onions, grated ginger and garlic.
  3. Sauté and cook until onion turn pinkish in color. Add tomatoes and chilies, cook till gooey or mushy. Switch off the flame and let it cool down.
  4. Grind sautéed onion tomato mixture to a smooth paste.
  5. Heat 1 Tbsp. oil in same pan. Add the grinded paste and sauté for 5 minutes.
  6. Add thick yogurt, red chili powder, turmeric powder, garam masala, and salt to taste, mix well and cook till oil separates from gravy.
  7. Add grated Khoya and sauté on low flame for about 1 minute.
  8. Stir in Cream/milk and simmer for ten minutes on a slow flame. Stir occasionally. 
  9. Gravy is ready to serve.
To Assemble & Serve
  1. Arrange the Koftas in serving plate; pour in hot gravy just before serving. Otherwise, Koftas will soak all the gravy if you keep them soaked.
  2. Garnish with a spoonful of cream, grated paneer or finely chopped coriander and serve hot.
  3. Enjoy this rich creamy Mughlai kofta recipe with Naan/Tandoori Roti or any Indian bread or Steamed Rice

Quick Tips

  1. Frying the Koftas: Oil should be hot enough before deep frying the Koftas. To check perfect temperature of oil, drop a small piece of Kofta mixture. If it floats to the surface of oil, the oil is ready for deep frying and if it sinks, then heat for more couple of minutes before deep frying.
  2. If Kofta breaks/Crumble while frying: In this case add 2-4 Tbsp. of corn flour, combine everything including stuffing well and remake the balls and then fry. It won’t change the taste just your stuffed Kofta will turn into normal Kofta 

Recipe Notes


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