Nawabi Kofta Mango Curry - Easy to make Mughlai Unique Recipe
Why I Love This Recipe
Nawabi Kofta Mango Curry is one of the most delicious and unconventional recipes that I have made. Nawabi Kofta Mango Curry is a Royal delight, perfect to serve at grand parties. The richness of Mawa, Cashew, Rasinas when bind with Potato make koftas so delicious & tempting. Cashew, Melon Seeds and Poppy Seeds paste gives the flavor, while the fresh Alphonso Mango puree gives the lovely richness and creaminess to the recipe. This is a classic ROYAL dish.
This is one curry you may not want to miss. Its is mouth-watering and absolutely irresistible curry!
Ingredients You'll Need
Ingredients for Koftas :-
2 Boiled Potatoes,
1/2 Cup Mawa (Khoya),
2 Tbsp Chopped Kaju(Cashew),
2 Tbsp Chopped Kismis(Raisins),
1 Tbsp Maida(All Purpose Flour),
1 tsp Chaat Masala,
1 tsp Chilli Paste,
2 Tbsp Coriander,
Salt to Taste,
Maida for coating,
Pure Silver Varakh (Foil),
Oil For Frying.
Ingredients for Gravy :-
1 1/2 Cup Fresh Alphonso Mango Puree,
2 Tbsp Cashew,
2 Tbsp Melon Seeds,
1 Tbsp Poppey Seeds,
2 Tbsp Ghee,
1 tsp Jherra (Cumin seeds),
1 pinch Turmeric Powder,
1 pinch Kashmiri Chilli Powder (Red),
Salt to Taste.
Take boiled Potato (paste), Mawa, Cashew, Rasisnas, Chilli Paste, Coriander, Chaat Masala, Salt and mix all ingredients well.
Then add Maida in it and mix well. Make Koftas (balls).
Sprinkle some Maida on the Koftas and fry till it becomes golden brown.
Take Cashew, Melon Seeds, Poppy Seeds in a bowl and soak for at least for 2 hours. Take these soaked ingredients and grind them to form a paste.
Now, heat ghee in a Pan, add Jeera in it and saute for a while.
Then, add the grinded paste & roast till the paste becomes slightly thick.
After the paste thickens add Salt, Chaat Masala, Turmeric Powder, Kashmiri Chilli Powder, Chilli Paste, mix all ingredients well.
Now, add the fresh Alphonso Puree and give a nice stir. Cook for about 2 minutes. Lastly add Coriander in it.
Take a bowl and serve the Mango gravy.
Roll the Koftas on the Silver Varakh (Foil) and place them gently on the gravy.
Garnish with chopped Cashews & Coriander leaves.