Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Reshmi Kofta Recipe in Rich Cashew Gravy, first get all the ingredients together, so we can begin making the preps to make the kofta
Step 2: Make a homemade tomato puree according to this recipe and keep aside
Step 3: Make a smooth paste of the cashewnuts, by grinding it along with a little water and keep aside
Step 4: Make a paste of the onion, ginger and garlic and keep aside
Step 5: To begin making the kofta, combine the cheese, paneer and potatoes in a large mixing bowl, add a tablespoon of besan, salt and chilli powder
Step 6: Combine to make a kofta mixture
Step 7: Divide it into lemon sized balls
Step 8: Heat the paniyaram pan over medium heat, add a little oil in each of the cavities and pan fry the reshmi koftas until cooked through and golden brown
Step 9: Once all the kofta balls are fried, keep them aside
Step 10: Heat oil in a kadai over medium heat; add the onion ginger garlic paste and cook until the raw smell goes away and the onion is lightly browned
Step 11: Once the onion is cooked, add all the masalas and stir for a few seconds
Step 12: The process of adding the masalas into the onion also helps the raw smell go away
Step 13: Stir in the tomato puree, the cashewnut paste and the cream
Step 14: Give the mixture a brisk boil and simmer for 10 minutes so the kofta curry gets the right flavors and taste
Step 15: Check the salt and seasoning and adjust to suit your taste
Step 16: When you are ready to serve, add the pan fried Reshmi kofta balls, the chopped coriander leaves, the kasuri methi and simmer for 3 to 4 minutes
Step 17: Serve the Reshmi Kofta Curry along with Palak Paneer, Dal Makhani, Phulka and Kadai Beans and Carrot Pulao Recipe for a perfect weekend dinner