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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.
For 4 servings
Prepare the Kofta Mixture
Shape and Stuff the Koftas
Fry the Koftas
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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.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 560.13 calories per serving with 17.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Start the Gravy
Build the Creamy Base
Finish the Gravy
Assemble and Serve
Bake or air-fry the koftas at 180°C (350°F) until golden instead of deep-frying. Use low-fat paneer and replace cream with a blend of cashews and milk for a lighter gravy.
Replace paneer with firm tofu, khoya with cashew powder, and dairy (curd, cream, milk, ghee) with their plant-based alternatives like cashew yogurt, coconut cream, almond milk, and vegetable oil.
Experiment with the stuffing by adding finely chopped pistachios, almonds, or a pinch of saffron for a different flavor profile.
Paneer and khoya provide high-quality protein, which is essential for muscle repair, cell regeneration, and overall body function.
The dairy components like paneer, curd, and milk are excellent sources of calcium, a mineral vital for maintaining strong bones and teeth.
With calorie-dense ingredients like cashews, cream, and ghee, this dish provides a significant and sustained energy boost, making it a fulfilling meal.
One serving of Kofta-e-Chaman contains approximately 550-600 calories, primarily from the paneer, cream, nuts, and fried koftas. The exact count can vary based on the amount of oil absorbed and the fat content of the dairy used.
Kofta-e-Chaman is a rich and indulgent dish, high in calories and saturated fats due to ingredients like cream, ghee, and deep-fried koftas. While it provides protein and calcium, it's best enjoyed on special occasions rather than as a regular meal.
Koftas can break for a few reasons: 1) The mixture is too moist. Add a little more cornflour or a tablespoon of breadcrumbs to absorb excess moisture. 2) The oil is not hot enough. Ensure the oil is at a medium-hot temperature before adding the koftas. 3) Overcrowding the pan, which lowers the oil temperature.
Yes, you can make a vegan version. Use firm, crumbled tofu instead of paneer, cashew powder instead of khoya, and replace ghee, curd, milk, and cream with vegetable oil, plant-based yogurt, almond milk, and coconut or cashew cream, respectively.
Absolutely. You can fry the koftas and store them in an airtight container at room temperature for a day. The gravy can be prepared and refrigerated for up to 2 days. When ready to serve, simply reheat the gravy and add the koftas to it.