Steps to Make Favorite Tiranga Kofta in Makhani Gravy

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, tiranga kofta in makhani gravy. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

These steamed koftas in a nourishing makhani gravy are really "finger licking". The innovative twist here is the use of red pumpkin and low-fat milk to impart a creamy and thick mouth-feel, very close to authentic makhani fare, without using any butter or cream. Basic makhani gravy is a a silky, buttery, creamy tomato based gravy and is commonly used in many veg and non veg recipes such as Paneer Makhani, Chicken Makhani, Vegetable in makhani gravy, mushroom in makhani gravy, Makhani Kofta, Makhani pizza. It can be prepared in huge quantities.

Tiranga Kofta in Makhani Gravy is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Tiranga Kofta in Makhani Gravy is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have tiranga kofta in makhani gravy using 21 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Tiranga Kofta in Makhani Gravy:

1. Make ready For Kofta:
2. Take 400gms Palak,
3. Make ready 2tbsp, kaju powder
4. Get 4tbsp, dhaniya powder
5. Take as required oil
6. Take 1tbsp Ginger-chilli paste,
7. Prepare 1 lemon,
8. Make ready as per taste salt,
9. Get 1/2 tsp kitchen king masala
10. Take pinch Haldi , amchur.
11. Take 250 gms Paneer,
12. Get 1/2tsp elaichi powder
13. Make ready 1/2 tsp white pepper powder ,
14. Get 4 tbsp corn flour ,
15. Make ready 1 boiled carrot
16. Prepare For Makhani Gravy:
17. Take as required Oil,
18. Take 4 elaichi
19. Prepare 1 , mace(javantri),
20. Get 1 tsp ginger,garlic
21. Take as per taste chilli powder, kitchen king, sugar, kasuri methi, malai

Basic Makhani Gravy In Pressure Cooker is a rich, aromatic thick gravy made with tomatoes and onions. Dal Makhani is actually a delicacy from Punjab in India. It is among the popular dish in North Indian Restaurants. Malai Kofta is a blend of creamy white Mughlai gravy and soft fried Paneer kofta.

Steps to make Tiranga Kofta in Makhani Gravy:

1. Make Makhhani gravy as usual
2. For Kofta:Slice 1carrot and microwave it for 1 minute
3. White layer:Grate paneer and mix elaichi powder, white pepper powder 1tsp cornflour and salt
4. Green layer:Wash,cut and blanch palak carefully to maintain the colour as far as possible. Refresh in cold water, squeeze out the excess water and crush to a thick puree. Mix salt, lemon juice and kaju powder to the palak puree
5. In 1tsp oil add ginger-chilli paste, and saute for 30 seconds. Add in dariya powder and roast for 2min on slow gas flame, Add salt, haldi, kitchen king masala and amchur. Mix and cook for 1 minute
6. Add palak-kaju puree and cook until it forms like a dough. Cool completely
7. Now make portions of white and green layers
8. Make a white ball placing a carrot slice inside (grease palms with oil)
9. Now make outer green coating on this stuffed white ball to make a tiranga kofta
10. Roll the tiranga Kofta in cornflour
11. Deep fry in oil carefully. Cut koftas into two and place in makkhani gravy. Garnish with grated paneer and coriander. Serve with parathas, naan or pulao
12. Celebrate PATRIOTISM THROUGH COOKING

It is among the popular dish in North Indian Restaurants. Malai Kofta is a blend of creamy white Mughlai gravy and soft fried Paneer kofta. Restaurant style recipe with video and step by step pictures. Think of Malai Kofta and chances are that you will recall the rich taste of the creamy mughlai gravy and the soft and tender kofta that just melt in your mouth. Palak Paneer Kofta in tomato Gravy.

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