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A luxurious Mughlai curry featuring soft potato and paneer dumplings stuffed with sweet and tangy dried plums. Bathed in a rich, creamy cashew and tomato gravy, it's a dish fit for a royal feast.
For 4 servings
Prepare the Kofta Dough
Shape and Stuff the Koftas
Fry the Koftas
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A luxurious Mughlai curry featuring soft potato and paneer dumplings stuffed with sweet and tangy dried plums. Bathed in a rich, creamy cashew and tomato gravy, it's a dish fit for a royal feast.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 630.76 calories per serving with 13.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics for Gravy
Cook the Masala Base
Create the Creamy Gravy
Simmer and Finish the Gravy
Assemble and Serve
Instead of dried plums, you can stuff the koftas with a mixture of chopped nuts (cashews, almonds, pistachios) and raisins for a different texture and flavor.
For a different flavor profile, you can use a white gravy base made from boiled onions, cashews, and melon seeds (magaz).
To reduce oil, you can bake the koftas in an oven or air fryer at 180°C (350°F) for 15-20 minutes, turning halfway, until golden brown.
Paneer is a good source of casein protein, which is essential for muscle repair, growth, and overall body function.
Potatoes provide complex carbohydrates, which are the body's primary source of energy, making this a hearty and satisfying meal.
Cashews contribute monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed in moderation.
Aloo Bukhara Kofta is a rich, indulgent dish typically reserved for special occasions. It is high in calories and fat due to the deep-frying and the use of cream, cashews, and ghee. It can be enjoyed in moderation as part of a balanced diet.
A single serving (about 3 koftas with gravy) contains approximately 550-650 calories, depending on the amount of oil absorbed and the fat content of the cream and paneer used.
This usually happens if the potato-paneer mixture has too much moisture. Ensure your boiled potatoes are dry and the paneer is squeezed well. Adding a bit more cornflour can also help bind them. Also, ensure the oil is at the correct medium temperature.
Absolutely. You can prepare the koftas and the gravy separately and store them in airtight containers in the refrigerator for up to 2 days. When ready to serve, heat the gravy and gently add the koftas, simmering for just a couple of minutes.
Yes, you can make a vegan version. Substitute paneer with crumbled firm tofu, use oil instead of ghee, and replace curd and cream with plant-based alternatives like cashew yogurt and cashew cream.