Deep fried Kofta shaam savera in makhani gravy
Deep fried Kofta shaam savera in makhani gravy

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, deep fried kofta shaam savera in makhani gravy. One of my favorites. For mine, I am going to 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. Deep fry on medium heat for three to four minutes. Shaam Savera Recipe by Sanjeev Kapoor.

Deep fried Kofta shaam savera in makhani gravy is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Deep fried Kofta shaam savera in makhani gravy is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first 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 cook it.

The ingredients needed to make Deep fried Kofta shaam savera in makhani gravy:
  1. Get For kofta
  2. Prepare medium sized potatoes(boiled)
  3. Prepare paneer
  4. Take peas
  5. Get boiled spinach
  6. Get medium onion
  7. Make ready bread crumbs
  8. Make ready Salt
  9. Get Black pepper
  10. Get coriander powder
  11. Make ready red chillie powder
  12. Make ready garam masala
  13. Prepare grated mozzarella cheese
  14. Make ready For gravy
  15. Prepare medium sized onions
  16. Get tomatoes
  17. Get cloves
  18. Take small piece dalchini
  19. Get Salt
  20. Prepare red chilli powder
  21. Get water
  22. Prepare cashews
  23. Get sugar
  24. Get ghee
  25. Prepare turmeric powder
  26. Take Fresh cream (for garnish)
  27. Prepare powdered Kasuri meethi

Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas. Fry vegetables in one tablespoon Make sure the gravy thickens. If the gravy is too runny, evaporate on a high flame. Sauce Deep Fried Tofu with prown, squid, Lump crab, egg drop and mushrooms in Gravy Sauce Indian Malai Kofta Balls Thai style deep fried chicken wings with sauce and salad.

Steps to make Deep fried Kofta shaam savera in makhani gravy:
  1. 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.
  2. In a separate bowl mash the boiled potatoes.To this add half the quantity of paneer and mix well adding all the dry spices.
  3. Once the spinach mixture cools down purée it in a blender. Remember do not add any water while blending.
  4. Add the blended mixture to the potato mixture and mix all together using your hand.
  5. To this add bread crumbs as required. Kofta mixture is ready.
  6. Now in a separate plate mix mozzarella cheese and the remaining paneer with some salt and pepper to make the filling.
  7. Finally roll balls out of the spinach mixture adding the filling inside it. Refrigerate the balls for 15-20 min before frying.
  8. 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.
  9. Grind the cooled material into a fine paste by adding water to it and then strain the Gravy.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Serve hot with roti naan of your choice.

Paneer Makhani is a delicious, rich, and creamy Indian curry recipe. Learn how to make The paneer (cottage cheese) simmered in thick and luscious makhani gravy to make the widely popular paneer I add milk to tone down the thickness of the gravy. Many recipes suggest marinating and frying paneer. I started to cook fish and try to look beyond my usual Fish Fry. This fish curry I made with my sister recipe, she gave me a bottle of whole yellow mustard seeds and recipe to use the mustard in different recipe.

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