Reshmi Kofta Recipe in Rich Cashew Gravy
A must try lipsmacking gravy that is packed with the delicious kofta made from paneer, cheese and potatoes simmer in a rich tomato and cashew gravy that has a perfect blend of spices.
The Reshmi Kofta Recipe in Rich Cashew Gravy, is a lipsmacking gravy that is packed with the delicious kofta made from paneer, cheese and potatoes simmer in a rich tomato and cashew gravy that has a perfect blend of spices.
For Reshmi Kofta Balls
- 150 grams Paneer (Homemade Cottage Cheese) , grated
- 50 grams Cheese , grated
- 3 Potatoes (Aloo) , boiled and mashed
- 1 tablespoon Gram flour (besan)
- Salt , to taste
- Red Chilli powder , to taste For Kofta Curry
- 2 Onions , roughy chopped
- 3 cloves Garlic
- 1 inch Ginger
- 1-1/2 cups Homemade tomato puree
- 1/4 cup Cashew nuts , ground to smooth paste with water
- 1 tablespoon Fresh cream
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- Coriander (Dhania) Leaves , chopped for garnish
- Salt , to taste
How to make Reshmi Kofta Recipe in Rich Cashew Gravy
To begin making the Reshmi Kofta Recipe in Rich Cashew Gravy, first get all the ingredients together, so we can begin making the preps to make the kofta.
Make a homemade tomato puree according to this recipe and keep aside.
Make a smooth paste of the cashewnuts, by grinding it along with a little water and keep aside.
Make a paste of the onion, ginger and garlic and keep aside.
To begin making the kofta, combine the cheese, paneer and potatoes in a large mixing bowl, add a tablespoon of besan, salt and chilli powder. Combine to make a kofta mixture. Divide it into lemon sized balls.
Heat the paniyaram pan over medium heat, add a little oil in each of the cavities and pan fry the reshmi koftas until cooked through and golden brown. Once all the kofta balls are fried, keep them aside.
Heat oil in a kadai over medium heat; add the onion ginger garlic paste and cook until the raw smell goes away and the onion is lightly browned.
Once the onion is cooked, add all the masalas and stir for a few seconds. The process of adding the masalas into the onion also helps the raw smell go away.
Stir in the tomato puree, the cashewnut paste and the cream. Give the mixture a brisk boil and simmer for 10 minutes so the kofta curry gets the right flavors and taste.
Check the salt and seasoning and adjust to suit your taste. When you are ready to serve, add the pan fried Reshmi kofta balls, the chopped coriander leaves, the kasuri methi and simmer for 3 to 4 minutes.
enjoy the Reshmi kababs. hope u like it.
Reshmi Kofta Recipe in Rich Cashew Gravy is part of the Mother's Day Recipe Contest 2017