International Cuisine

Royal Nawabi Kofta Curry with Paneer and Dry Fruits

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Nawabi Kofta Curry Recipe

Introduction

The Nawabi Kofta Curry is a rich and royal dish originating from the royal kitchens of North India, where the use of aromatic spices and indulgent ingredients elevates it to a special place in the hearts of food lovers. This recipe features koftas made from boiled potatoes, stuffed with a luxurious mixture of homemade paneer, cashew nuts, and sultana raisins, all simmered in a flavorful, spicy tomato cream gravy. The marriage of soft, melt-in-your-mouth koftas and a rich curry base is sure to make this a star dish at your dinner table.

Perfect for special occasions or a weekend feast, Nawabi Kofta Curry pairs beautifully with Dal Makhani, Tomato Onion Tadka Raita, Butter Naan, and Vegetable Pulav, bringing the splendor of North Indian cuisine to your dining experience.


Recipe Details

  • Cuisine: North Indian
  • Course: Dinner
  • Diet: Vegetarian
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 4-6
  • Difficulty: Medium

Ingredients

For the Stuffed Aloo Koftas:
Ingredient Quantity
Potatoes (Aloo), boiled and peeled 4 medium-sized
Black Pepper Powder 1 teaspoon
Paneer (Homemade Cottage Cheese), crumbled 250 grams
Cashew Nuts, chopped 2 tablespoons
Sultana Raisins, chopped 2 tablespoons
Green Chillies, finely chopped 2
Coriander (Dhania) Leaves, chopped 2 sprigs
Cumin Powder (Jeera) 1 teaspoon
Garam Masala Powder 1 teaspoon
Salt To taste
For the Kofta Curry Gravy:
Ingredient Quantity
Homemade Tomato Puree 2 cups
Ghee 2 tablespoons
Onion, chopped 2 medium-sized
Garlic, minced 5 cloves
Ginger, minced 1-inch piece
For Dry Spices:
Ingredient Quantity
Fennel Seeds (Saunf) 1 teaspoon
Coriander (Dhania) Seeds 1 teaspoon
Cloves (Laung) 2
Cinnamon Stick (Dalchini) 1-inch piece
Cardamom (Elaichi) Pods/Seeds 2
Other Ingredients:
Ingredient Quantity
Turmeric Powder (Haldi) 1/2 teaspoon
Kashmiri Red Chilli Powder 1 teaspoon
Fresh Cream 1/4 cup
Salt To taste
Coriander (Dhania) Leaves 2 sprigs (for garnish)

Instructions

Step 1: Prepare the Koftas
  1. Make the Potato Mixture: In a large mixing bowl, combine the boiled and peeled potatoes with salt and black pepper powder. Mash them until smooth and well combined. Set aside.

  2. Prepare the Filling: In a separate bowl, mix the crumbled paneer, chopped cashew nuts, sultana raisins, green chillies, cumin powder, garam masala powder, and chopped coriander leaves. Season with salt to taste and mix thoroughly until the ingredients are evenly distributed.

  3. Shape the Koftas: Grease your palms with a little oil to prevent sticking. Take a portion of the mashed potato mixture and flatten it in the palm of your hand. Place a spoonful of the paneer-dry fruit filling in the center, then fold the edges of the potato to encase the filling completely. Roll it gently to form a smooth ball. Repeat this process for the remaining portions to make 6-8 koftas.

  4. Fry the Koftas: Heat a paniyaram pan over medium-high heat and add a few drops of oil into each cavity. Once the oil is hot, carefully place the koftas in the pan. Cook them, flipping occasionally, until they are golden brown and crisp on all sides. Once cooked, transfer the koftas to a plate lined with a paper towel to absorb excess oil.


Step 2: Prepare the Kofta Curry Gravy
  1. Dry Roast the Spices: In a small skillet, dry roast the fennel seeds, coriander seeds, cloves, cinnamon stick, and cardamom pods over medium-low heat for about 3-4 minutes, or until the spices release their aromatic fragrance. Turn off the heat, allow the spices to cool, and then grind them into a coarse powder using a spice grinder or mortar and pestle.

  2. Prepare the Onion, Garlic, and Ginger Paste: In a blender or food processor, combine the onions, garlic, and ginger to form a smooth paste. Set this aside.

  3. Cook the Gravy Base: Heat ghee in a heavy-bottomed pan over medium heat. Add the onion-garlic-ginger paste and sauté for 4-6 minutes until the paste is golden brown and the oil starts to separate. Add the freshly ground spice mixture and stir for another 1-2 minutes, allowing the spices to release their full aroma.

  4. Simmer the Tomato Puree: Add the tomato puree, turmeric powder, kashmiri red chilli powder, and salt to the pan. Cook this mixture for 5-6 minutes, stirring occasionally, until the oil begins to separate from the tomatoes and the gravy thickens slightly.

  5. Finish the Gravy: Stir in the fresh cream and adjust the consistency by adding a little water if necessary. Let the gravy simmer for an additional 5 minutes to blend the flavors.


Step 3: Assemble the Nawabi Kofta Curry
  1. Add the Koftas: Gently place the fried koftas into the simmering gravy. Allow them to cook in the curry for 3-4 minutes, so they absorb the flavors of the gravy and become tender.

  2. Garnish: Finally, garnish the Nawabi Kofta Curry with fresh coriander leaves.


Serving Suggestions

Serve this aromatic Nawabi Kofta Curry hot with Dal Makhani, Tomato Onion Tadka Raita, Butter Naan, and Vegetable Pulav. The combination of the rich, creamy kofta curry with the mild flavors of the side dishes will transport you straight into the world of royal North Indian cuisine.


Nutritional Information (Approximate per serving)

Nutrient Amount
Calories 350 kcal
Carbohydrates 32g
Protein 9g
Fat 22g
Fiber 4g
Sugar 8g
Sodium 450mg

This Nawabi Kofta Curry Recipe is not only an indulgent treat but also a wonderful way to experience the flavors of royal Indian cuisine in your home. Enjoy the delicate flavors and textures of this dish, and let it add a touch of elegance to your dining experience.

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