Reshmi Kofta Recipe in Rich Cashew Gravy

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