Soak saffron strands in 2 tablespoons of warm milk and set aside for at least 30 minutes.
In a small bowl, soak dried cranberries in rose water and set aside.
Prepare fresh tomato concasse: Score tomatoes, blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel and deseed the tomatoes, then dice finely.
Make cashew paste by soaking cashews in warm water for at least 30 minutes, then grinding them into a smooth paste with a little fresh water.
In a bowl, combine all Kofta ingredients (riced potatoes, grated homemade paneer, arrowroot powder, toasted pistachios, soaked cranberries, ginger-garlic-green chili paste, garam masala, cardamom powder, sea salt, and white pepper powder).
Mix gently and form the mixture into small, smooth balls. Ensure the balls are perfectly smooth to prevent cracking during frying.
Heat ghee in a deep frying pan over medium heat. Test the temperature by dropping a tiny piece of the kofta mixture into the ghee; it should sizzle gently and rise to the surface.
Carefully add the kofta balls to the hot ghee and fry until golden brown on all sides. Use a slotted spoon to gently turn the kofta balls to ensure even cooking. Remove and drain on paper towels.
For the Sauce, heat ghee in a heavy-bottomed pan over medium heat.
Add finely diced onion and sauté until translucent and softened, without browning.
Add ginger-garlic paste and sauté for another minute.
Add the fresh tomato concasse, turmeric powder, Deggi mirch chili powder, and coriander powder. Cook until the tomatoes have broken down and the oil starts to separate from the mixture.
Add cashew paste, cream, saffron-infused milk, rose water, and sea salt. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and becomes velvety smooth. Adjust salt and spice as needed.
Gently place the fried kofta balls into the simmering sauce.
Cook for 2-3 minutes, allowing the kofta to soak up the sauce. Be careful not to overcrowd the pan.
Serve hot in shallow bowls. Garnish with fresh cilantro, slivered pistachios, and crushed dried rose petals. Serve immediately with naan or saffron-infused basmati rice.
Ingredients
4
Kofta
1 cup225 gPotatoes-steamed and riced (Yukon Gold or fingerling)
1/2 cup50 gPaneer-homemade, grated
1/4 cup30 gArrowroot powder
2 tablespoons30 mLPistachios-finely chopped and toasted
2 tablespoons30 mLDried cranberries-finely chopped and soaked in rose water
1 teaspoon5 mLGinger-garlic-green chili paste (freshly made)
1/2 teaspoon2.5 mLGaram masala (freshly ground)
1/4 teaspoon1.25 mLCardamom powder
To tasteTo tasteSea salt
To tasteTo tasteWhite pepper powder
For fryingFor fryingGhee (clarified butter)
Sauce
1 tablespoon15 mLGhee
11Medium onion-finely diced (Vidalia or other sweet onion)
1 teaspoon5 mLGinger-garlic paste (freshly made)
1 cup240 mLFresh tomato concasse
1/4 teaspoon1.25 mLTurmeric powder
1 teaspoon5 mLDeggi mirch chili powder
1 teaspoon5 mLCoriander powder
1/2 teaspoon2.5 mLGaram masala (freshly ground)
1/2 cup120 mLCashew paste (made from soaked cashews)
1/2 cup120 mLCream
Few strandsFew strandsSaffron strands-soaked in 2 tablespoons of warm milk
1 teaspoon5 mLRose water
To tasteTo tasteSea salt
2 tablespoons30 mLFresh cilantro-finely chopped, for garnish
1 tablespoon15 mLPistachios-slivered, for garnish
1 teaspoon5 mLDried rose petals-crushed, for garnish
Equipment
Mixing bowls
Deep frying pan
Frying spoon
Saucepan
Food processor or blender
Potato ricer
Instructions
Soak saffron strands in 2 tablespoons of warm milk and set aside for at least 30 minutes.
In a small bowl, soak dried cranberries in rose water and set aside.
Prepare fresh tomato concasse: Score tomatoes, blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel and deseed the tomatoes, then dice finely.
Make cashew paste by soaking cashews in warm water for at least 30 minutes, then grinding them into a smooth paste with a little fresh water.
In a bowl, combine all Kofta ingredients (riced potatoes, grated homemade paneer, arrowroot powder, toasted pistachios, soaked cranberries, ginger-garlic-green chili paste, garam masala, cardamom powder, sea salt, and white pepper powder).
Mix gently and form the mixture into small, smooth balls. Ensure the balls are perfectly smooth to prevent cracking during frying.
Heat ghee in a deep frying pan over medium heat. Test the temperature by dropping a tiny piece of the kofta mixture into the ghee; it should sizzle gently and rise to the surface.
Carefully add the kofta balls to the hot ghee and fry until golden brown on all sides. Use a slotted spoon to gently turn the kofta balls to ensure even cooking. Remove and drain on paper towels.
For the Sauce, heat ghee in a heavy-bottomed pan over medium heat.
Add finely diced onion and sauté until translucent and softened, without browning.
Add ginger-garlic paste and sauté for another minute.
Add the fresh tomato concasse, turmeric powder, Deggi mirch chili powder, and coriander powder. Cook until the tomatoes have broken down and the oil starts to separate from the mixture.
Add cashew paste, cream, saffron-infused milk, rose water, and sea salt. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and becomes velvety smooth. Adjust salt and spice as needed.
Gently place the fried kofta balls into the simmering sauce.
Cook for 2-3 minutes, allowing the kofta to soak up the sauce. Be careful not to overcrowd the pan.
Serve hot in shallow bowls. Garnish with fresh cilantro, slivered pistachios, and crushed dried rose petals. Serve immediately with naan or saffron-infused basmati rice.
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