Featuring Mughlai kofta curry
Ingredients
- For Kofta
- cottage cheese, grated, 1 cup
- Potato, boiled and grated, 1⁄2 cup
- Cashew nuts, finely chopped, 2 tbsp
- Salt to taste
- Raisins, finely chopped, 2 tbsp
- Corn flour, 1 tbsp
- Maida, 1 tbsp
- Cardamom powder, pinch of
- Corn flour for dusting
- Oil for frying
- Saffron strands, 4 to 5 no
- For Greavy
- tomato, chopped, 2 cups
- Onion, sliced, 1 no
- Ginger, chopped, 1 tbsp
- Green chili, chopped, 1 no
- Garlic pods, 3 to 4 no
- Green cardamom, 2 no
- Salt to taste
- Kashmiri red chili powder, 1 tbsp
- Cumin powder, 1/2 tsp
- Coriander powder, 1/2 tsp
- Shaman's kitchen king masala
- Butter, 3 tbsp
- Cream, 1 tbsp
- Kasuri methi powder, 1 tsp
- Honey, 1 tbsp
Method 
- Take a mixing bowl. Add all the ingredients as mentioned to make a mixture for kofta.
- Now make small sized kofta and dust some corn flour over it. Now deep fry them until golden brown. Lay them on an absorbent paper to remove excess oil.
- Keep it aside.
- Heat butter in a pan. Add sliced onion to it. Add ginger green chili and garlic to it. Add cardamom pods to it.
- Add chopped tomato to it. Add water to it. Cook the mixture till tomatoes get softened. Add all powdered spices to it. Add salt to it.
- Now blend the contents using a hand blender and pass it down the soup strainer to yield smooth gravy.
- Now heat butter in a pan. Add strained gravy to the pan. Add cream and honey to the gravy. Turn off the flame and add kofta prior to serving.
- Serve it hot with rice/ roti/ paratha.
