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Before you jump to Deep fried Kofta shaam savera in makhani gravy recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now lets go back to deep fried kofta shaam savera in makhani gravy recipe. To cook deep fried kofta shaam savera in makhani gravy you need 27 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to make Deep fried Kofta shaam savera in makhani gravy:
- Get of For kofta.
- You need 4 of medium sized potatoes(boiled).
- Get 250 gms of paneer.
- Get 1/2 cup of peas.
- Use 1 cup of boiled spinach.
- You need 1 of medium onion.
- Provide 1 cup of bread crumbs.
- Prepare to taste of Salt.
- Prepare 2 tsp of Black pepper.
- Prepare 1 tsp of coriander powder.
- Prepare 1 tsp of red chillie powder.
- Prepare 1 tsp of garam masala.
- Use 1/2 cup of grated mozzarella cheese.
- Get of For gravy.
- Take 2 of medium sized onions.
- Prepare 4-5 of tomatoes.
- Provide 4-5 of cloves.
- Take 1 of small piece dalchini.
- Use to taste of Salt.
- Prepare 1 tsp of red chilli powder.
- Provide 1 cup of water.
- Prepare 7-8 of cashews.
- Provide 1 tsp of sugar.
- Provide 1 tbsp of ghee.
- You need 1 tsp of turmeric powder.
- Prepare 1 tsp of Fresh cream (for garnish).
- Get 2 tsp of powdered Kasuri meethi.
Instructions to make Deep fried Kofta shaam savera in makhani gravy:
- To prepare kofta mix, in a pan put a tsp of ghee and saut onions (finely chopped).To this add peas and saut. 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 pure 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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