A luxurious Mughlai curry featuring soft, delicate paneer and khoya koftas, stuffed with nuts and raisins. These are gently fried to a golden hue and then simmered in a rich, creamy white gravy made from cashews, yogurt, and aromatic spices. A true royal treat for special occasions.
Prep30 min
Cook35 min
Soak20 min
Servings4
Serving size: 1 cup
560cal
17gprotein
27gcarbs
Ingredients
250 g Paneer (crumbled or grated)
200 g Potato (about 1 large, boiled and mashed smoothly)
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Creamy Kofta-e-Chaman with flaky Warqi Paratha – an aromatic, soul-satisfying meal that's pure indulgence!
This mughlai dish is perfect for lunch. With 1165.21 calories and 23.599999999999998g of protein per serving, it's a nutritious choice for your meal plan.
42gfat
1 tbsp Raisins (for stuffing)
2 cup Vegetable Oil (for deep frying)
1 tbsp Ghee (for gravy)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom (pods, slightly crushed)
3 pcs Cloves
1 cup Onion Paste (from 2 medium onions, boiled and blended)
In a large mixing bowl, combine the crumbled paneer, mashed potato, 2 tbsp grated khoya, cornflour, chopped green chilies, ginger paste, 1/4 tsp garam masala, and 1/2 tsp salt.
Mix gently with your hands to form a smooth, non-sticky dough. Do not over-knead. The mixture should be firm enough to hold its shape.
2
Shape and Stuff the Koftas
Lightly grease your palms. Divide the dough into 10-12 equal portions.
Take one portion, flatten it into a small disc, and place a few chopped cashews and a raisin in the center.
Carefully bring the edges together to enclose the stuffing. Roll it between your palms to form a smooth, crack-free ball or oval shape.
Repeat with the remaining dough and place the shaped koftas on a plate.
3
Fry the Koftas
Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
To test, drop a tiny piece of dough; it should sizzle and rise to the top gradually.
Gently slide 3-4 koftas into the hot oil, ensuring not to overcrowd the pan.
Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp.
Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
4
Start the Gravy
In a separate heavy-bottomed pan, heat 1 tbsp ghee and 2 tbsp oil over medium heat.
Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the boiled onion paste and cook for 6-8 minutes, stirring frequently, until the paste is cooked through and the raw smell is gone. Do not let it brown.
5
Build the Creamy Base
Add the ginger-garlic paste and cook for another minute until fragrant.
Stir in the cashew paste and cook for 3-4 minutes on low-medium heat, stirring continuously, until it thickens and you see oil separating at the edges.
Add the remaining 2 tbsp of grated khoya and cook for 2 more minutes, stirring to prevent it from sticking.
6
Finish the Gravy
Reduce the heat to low. Add the whisked curd and stir vigorously and continuously for a minute to prevent it from splitting.
Once incorporated, pour in the milk and water. Add sugar, salt, and white pepper powder. Mix well.
Bring the gravy to a gentle simmer and cook on low heat for 5-7 minutes, allowing it to thicken slightly.
Stir in the fresh cream, 1/2 tsp garam masala, and crushed kasuri methi. Mix gently and cook for just one more minute. Do not boil after adding the cream. Turn off the heat.
7
Assemble and Serve
Arrange the fried koftas in a serving bowl or dish.
Just before serving, pour the hot, luscious gravy over the koftas.
Garnish with a swirl of fresh cream or chopped cilantro if desired. Serve immediately with naan, roti, or jeera rice.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
