Reshmi Kofta Recipe in Rich Cashew Gravy: A Luxurious North Indian Delight
Reshmi Kofta in Rich Cashew Gravy is a decadent vegetarian dish that pairs soft, melt-in-your-mouth koftas with a velvety, rich cashew gravy. Originating from the royal kitchens of North India, this dish is a perfect balance of textures and flavors. The combination of paneer (Indian cottage cheese), cheese, and potatoes makes for a delicate kofta that complements the creamy, spiced gravy made from cashews, tomatoes, and aromatic spices. This dish is an excellent choice for a special occasion, a festive meal, or a delightful weekend dinner.
Ingredients
For the Koftas:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 150 grams (grated) |
| Cheese (any mild cheese) | 50 grams (grated) |
| Potatoes (Aloo) | 3 (boiled and mashed) |
| Gram Flour (Besan) | 1 tablespoon |
| Salt | To taste |
| Red Chilli Powder | To taste |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Onions | 2 (roughly chopped) |
| Garlic | 3 cloves |
| Ginger | 1 inch |
| Homemade Tomato Puree | 1-1/2 cups |
| Cashew Nuts | 1/4 cup (ground to paste) |
| Fresh Cream | 1 tablespoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Coriander Leaves (for garnish) | Chopped, as required |
| Salt | To taste |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes
Servings: 4
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Instructions
Step 1: Preparing the Koftas
To start, gather all the ingredients for the koftas. In a large mixing bowl, combine the grated paneer, cheese, and the boiled and mashed potatoes. Add besan (gram flour), a pinch of salt, and red chilli powder to the mixture. The gram flour acts as a binding agent, helping the koftas hold their shape.
Mix everything together gently but thoroughly to form a smooth dough-like consistency. Once the mixture is ready, divide it into lemon-sized balls. These will form your koftas.
Step 2: Frying the Koftas
Now, heat a paniyaram pan (or a non-stick pan) over medium heat. Lightly grease each cavity with a little oil to prevent sticking. Carefully place the kofta balls into the cavities, ensuring they don’t touch each other. Fry the koftas on medium heat until they are golden brown and cooked through, turning them occasionally to ensure even cooking. Once the koftas are perfectly crispy and golden, remove them from the pan and set them aside.
Step 3: Making the Gravy
In a kadai or wide frying pan, heat some oil over medium heat. Add the onion, ginger, and garlic to the pan, and sauté until the onions soften and begin to turn lightly golden. The raw smell of the onion, ginger, and garlic should disappear, and the mixture will become aromatic.
Once the onions are cooked, add the Kashmiri red chilli powder, turmeric powder, coriander powder, garam masala powder, and salt. Stir the masalas for a few seconds to allow them to cook and release their flavors.
Next, add the tomato puree and the cashew nut paste to the pan, followed by the fresh cream. Stir well, and let the mixture come to a brisk boil. Reduce the heat and let the gravy simmer for about 10 minutes. The flavors will meld together, and the gravy will thicken to a rich consistency.
Step 4: Final Assembly
Once the gravy is ready, taste it and adjust the salt and seasoning as needed. When you are ready to serve, gently drop the fried koftas into the simmering gravy. Add the kasuri methi (dried fenugreek leaves) and chopped coriander leaves for an aromatic and fresh touch. Allow the koftas to simmer in the gravy for about 3 to 4 minutes to absorb the flavors and become tender.
Step 5: Serving
Your Reshmi Kofta in Rich Cashew Gravy is now ready to be served! Garnish with a few more chopped coriander leaves for added freshness. This dish pairs wonderfully with Phulka (Indian flatbreads), Kadai Beans, and Carrot Pulao. Alternatively, you can serve it with Dal Makhani and a side of Palak Paneer for a perfect North Indian-style dinner.
Tips for the Perfect Reshmi Kofta:
- Consistency of the Kofta Mixture: Make sure the kofta mixture is not too wet or too dry. The addition of gram flour helps bind the ingredients together, but if the mixture feels too sticky, add a little more besan to get the right consistency.
- Kofta Frying: Fry the koftas on medium heat. High heat can burn the outside while leaving the inside raw. Low heat will make them absorb excess oil.
- Cashew Paste: Grind the cashews to a smooth paste for a silky texture in the gravy. If needed, add a little water to facilitate grinding.
- Adjusting Spices: The richness of the gravy pairs well with the mild spiciness of the koftas. However, feel free to adjust the heat by varying the amount of red chilli powder or Kashmiri chilli powder.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 12g |
| Carbohydrates | 28g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 300mg |
Note: Nutritional values are approximate and may vary based on ingredient choices.
Reshmi Kofta Recipe in Rich Cashew Gravy is a luxurious treat for anyone who loves Indian cuisine. The softness of the koftas combined with the richness of the cashew-based gravy creates a truly unforgettable dish. Whether you’re preparing it for a festive gathering or simply craving something special, this recipe will impress your guests and satisfy your taste buds. Enjoy this indulgent North Indian recipe and treat yourself to the flavors of royalty!
