Noor Jahani Kofta

This is Vegetarian's delight from the royal kitchens of Awadh. This rich and creamy dish.

Serving : 2

For Koftas

• Inner layer:
• 4 tbsp grated paneer (cottage cheese)
• 2 tbsp cheese
• 1 tsp finely chopped green chillies
• 1 tbsp roughly chopped raisins (kismis)
• 2 tbsp coriander
• 1/2 tsp chat masala

Outer layer:

• 2pc  boiled , peeled and grated potatoes
• 1/4 cup mint
• 1 tsp ginger green chili pest
• 3 tbsp readymade gulab jamun powder
• 1 tbsp cornflour
• 1 tbsp plain flour (maida)
• salt to taste

For gravy:

• 2 tbsp butter
• 1 tsp ginger garlic green chili paste
• 3/4 cup sliced onions
• 4 tbso carrot grated
• 2 tbsp cashew nuts (kaju) powder
• 1 tsp red chili powder
• 1/2 cup tomato puree
• 4 tbsp tomato sauce
• pinch turmeric powder
• 1/2 tsp garam masala
• 1/4 cup fresh cream
• 1/4 cup coriander
• 1 tbsp cheese
• salt to taste
• water as per need

Method:

1. In bowl mix all ingredients of outer layer.
2. In bowl mix all ingredients of inner layer.
3. Divide the mixture into equal portions outer layer and shape each portion into flat round shape.
4. Now stuff  inner layer mixture into outer layer round shape and make oval balls.
5. Heat the oil in a kadhai and deep-fry the koftas on a medium flame till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.

For Gravy:

1. Heat the butter in a kadhai, add the ginger garlic  paste and  onion saute on a medium flame for 5 minutes.
2. Add the carrot, tomato puree, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
3. Add ½ cup of water, garam masala,red chili powder, turmeric powder,salt, mix well and cook on a medium flame for 2 more minutes, stirring once in between.
4. Lower the flame, add the cream, mix well and simmer for a minute.

How to serve

1. Just before serving, add the koftas to the hot gravy and simmer for a minute.
2. Serve hot garnished with coriander and cheese.