13 Easy Steps for Shahi Kofta ( Recipe )

Shahi Kofta

Shahi Kofta

Shahi Kofta is formed in a very thick creamy gravy made of ground cashew around the bend, onion, tomato etc. Shahi Kofta traces it origin to the Mughlai cookery. At home, Shahi Kofta is mostly a dish for special occasions. It's slightly crisp from outside & very soft from within.

CourseMain Course
CuisineIndian, North Indian
KeywordShahi Kofta recipe
Prep Time 45 minutes
Servings 6 People

Ingredients

  • 250GramsPotato ( आलू )
  • 250GramsTomato ( टमाटर )
  • 1CupBoiled Peas ( उबला हुआ मटर )
  • 1tbspOnion Paste ( प्याज का पेस्ट )
  • 1.5CupsCooked Rice ( पके हुए चावल )
  • 1CupGrated Coconut ( कसा हुआ नारियल )
  • 1CupCurd ( दही )
  • Oil ( तेल )for Deep Fry
  • 1tbspTurmeric Powder ( हल्दी पाउडर )
  • 1tbspRed Chili powder ( लाल मिर्च पाउडर )
  • 1tbspCoriander Powder ( धनिया पाउडर )
  • 2tbspButter ( मक्खन )
  • 2tbspFresh Cream ( ताजा क्रीम )
  • 12PcsCashew Nut ( काजू )
  • 7PcsAlmond ( बादाम )
  • 15PcsRaisins ( किशमिश )
  • 1CupChopped fresh Coriander Leaves ( ताजा काटा हुआ धनिया पत्ती )
  • 2tbspGinger-Chili Paste ( अदरक-मिर्च का पेस्ट )
  • 150GramsCottage Cheese ( पनीर )
  • Salt to taste ( नमक स्वाद अनुसार )
  • 1CupWater ( पानी )

Instructions

  1. Grind the tomatoes and keep aside.

  2. Boil, peel and mash the potatoes.

  3. Add cooked rice, coriander leaves, ginger-chili paste, salt and grated coconut to the mashed potatoes. Knead and divide into 12 portions and make rounds.

  4. Chop the cashew nuts and almonds finely.

  5. Add raisins and chopped nuts to Paneer/cottage cheese and make 10 rounds.

  6. Now press the potato rounds and stuff in the Paneer rounds. Seal them properly and make rounds.

  7. Deep fry them in oil and keep aside.

  8. Heat butter in a pan. Sauté the onion paste till golden brown.

  9. Add the tomato puree, salt, turmeric powder, chili powder, coriander powder and sauté till the oil starts separating.

  10. Add 1 cup water and let it boil. Add the boiled peas and let the gravy boil for 5 minutes.

  11. Add the beaten curd and put off the flame.

  12. Mix properly and add the koftas.

  13. Serve hot garnished with coriander leaves.

Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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