How to make Kofta Noor Jahani -
vegetable koftas cooked in a delicious gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes, Paneer (पनीर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Kofta Noor Jahani checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Soya Keema Urad Tamate Ji Curry Kerala Jackfruit Curry Dhaba Style Aloo Palak - SK Khazana
Kofta Noor Jahani Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kofta Noor Jahani Recipe
Potatoes 1 large
Paneer 100 grams
Green chillies 2
Garlic 6-8 cloves
Ginger 1 1/2 inch piece
Onions 3 large
Cornflour/ corn starch 1 tablespoons
Carrots 2 medium
Raisins 1/4 cup
Oil 3 tbsps + to deep fry
Turmeric powder 1 teaspoon
Red chilli powder 1 teaspoon
Cashewnut paste 3/4 cup
Fresh cream 1/2 cup
Garam masala powder 1/2 teaspoon
Method
Step 1
Boil, cool, peel and grate potatoes. Mash paneer, add to boiled potatoes. Remove stems, wash and finely chop green chillies. Peel, wash and grind ginger and garlic to a fine paste. Peel, wash and quarter onions. Boil them in half a cup of water. Cool and grind to a fine paste. Add finely chopped green chillies, salt and cornstarch to potato-paneer mixture. Mix properly and make into small balls. Peel, wash and boil carrots. Cool and grate them.
Step 2
Wash raisins and pat them dry. Add raisins to boiled carrots and mix. Stuff a little of this into the potato-paneer balls and roll it into a kofta shape. Heat sufficient oil in a kadai and deep-fry the koftas till golden brown. Drain onto an absorbent paper and keep aside.
Step 3
For the gravy, heat three tablespoons of oil in a kadai. Add boiled onion paste. Sauté till onions are a little pink. Add ginger-garlic paste and continue to sauté. Add turmeric powder and red chilli powder. Cook for a two to three minutes. Add cashewnut paste and sauté stirring continuously so that it does not stick to the bottom. Add one cup of water and let it cook on low heat for about ten minutes. Add salt and garam masala powder and mix. Add the fried koftas to the gravy. Finish with fresh cream and serve hot.
Nutrition Info
Calories : 2282 Kcal
Carbohydrates : 152.7 gm
Protein : 48.7 gm
Fat : 164.2 gm
Other : Fiber- 20.3gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
