Reshmi Kofta Recipe in Rich Cashew Gravy
A vegetarian North Indian Recipes recipe with paneer (homemade cottage cheese) - grated, cheese - grated, potatoes (aloo) - boiled and mashed. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making the Reshmi Kofta Recipe in Rich Cashew Gravy, first get all the ingredients together, so we can begin making the preps to make the kofta
cashew nuts - ground to smooth paste with water(1/4 cup) - 2
Make a homemade tomato puree according to this recipe and keep aside
-/2 homemade tomato puree(1 cups) - 3
Make a smooth paste of the cashewnuts, by grinding it along with a little water and keep aside
cashew nuts - ground to smooth paste with water(1/4 cup) - 4
Make a paste of the onion, ginger and garlic and keep aside
cloves garlic(3)inch ginger(1)cashew nuts - ground to smooth paste with water(1/4 cup) - 5
To begin making the kofta, combine the cheese, paneer and potatoes in a large mixing bowl, add a tablespoon of besan, salt and chilli powder
paneer (homemade cottage cheese) - grated(150 grams)cheese - grated(50 grams)potatoes (aloo) - boiled and mashed(3)salt - to tastered chilli powder - to tastekashmiri red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste - 6
Combine to make a kofta mixture
- 7
Divide it into lemon sized balls
- 8
Heat the paniyaram pan over medium heat, add a little oil in each of the cavities and pan fry the reshmi koftas until cooked through and golden brown
- 9
Once all the kofta balls are fried, keep them aside
- 10
Heat oil in a kadai over medium heat; add the onion ginger garlic paste and cook until the raw smell goes away and the onion is lightly browned
cloves garlic(3)inch ginger(1)cashew nuts - ground to smooth paste with water(1/4 cup) - 11
Once the onion is cooked, add all the masalas and stir for a few seconds
garam masala powder(1 teaspoon) - 12
The process of adding the masalas into the onion also helps the raw smell go away
garam masala powder(1 teaspoon) - 13
Stir in the tomato puree, the cashewnut paste and the cream
-/2 homemade tomato puree(1 cups)cashew nuts - ground to smooth paste with water(1/4 cup)fresh cream(1 tablespoon) - 14
Give the mixture a brisk boil and simmer for 10 minutes so the kofta curry gets the right flavors and taste
salt - to tastered chilli powder - to tastesalt - to taste - 15
Check the salt and seasoning and adjust to suit your taste
salt - to tastered chilli powder - to tastesalt - to taste - 16
When you are ready to serve, add the pan fried Reshmi kofta balls, the chopped coriander leaves, the kasuri methi and simmer for 3 to 4 minutes
onions - roughy chopped(2)coriander powder (dhania)(1 teaspoon)kasuri methi (dried fenugreek leaves)(1 teaspoon)coriander (dhania) leaves - chopped for garnish - 17
Serve the Reshmi Kofta Curry along with Palak Paneer, Dal Makhani, Phulka and Kadai Beans and Carrot Pulao Recipe for a perfect weekend dinner
paneer (homemade cottage cheese) - grated(150 grams)cashew nuts - ground to smooth paste with water(1/4 cup)
Rate this recipe
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Reshmi Kofta Recipe in Rich Cashew Gravy
A vegetarian North Indian Recipes recipe with paneer (homemade cottage cheese) - grated, cheese - grated, potatoes (aloo) - boiled and mashed. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Reshmi Kofta Recipe in Rich Cashew Gravy, first get all the ingredients together, so we can begin making the preps to make the kofta
cashew nuts - ground to smooth paste with water(1/4 cup) - 2
Make a homemade tomato puree according to this recipe and keep aside
-/2 homemade tomato puree(1 cups) - 3
Make a smooth paste of the cashewnuts, by grinding it along with a little water and keep aside
cashew nuts - ground to smooth paste with water(1/4 cup) - 4
Make a paste of the onion, ginger and garlic and keep aside
cloves garlic(3)inch ginger(1)cashew nuts - ground to smooth paste with water(1/4 cup) - 5
To begin making the kofta, combine the cheese, paneer and potatoes in a large mixing bowl, add a tablespoon of besan, salt and chilli powder
paneer (homemade cottage cheese) - grated(150 grams)cheese - grated(50 grams)potatoes (aloo) - boiled and mashed(3)salt - to tastered chilli powder - to tastekashmiri red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste - 6
Combine to make a kofta mixture
- 7
Divide it into lemon sized balls
- 8
Heat the paniyaram pan over medium heat, add a little oil in each of the cavities and pan fry the reshmi koftas until cooked through and golden brown
- 9
Once all the kofta balls are fried, keep them aside
- 10
Heat oil in a kadai over medium heat; add the onion ginger garlic paste and cook until the raw smell goes away and the onion is lightly browned
cloves garlic(3)inch ginger(1)cashew nuts - ground to smooth paste with water(1/4 cup) - 11
Once the onion is cooked, add all the masalas and stir for a few seconds
garam masala powder(1 teaspoon) - 12
The process of adding the masalas into the onion also helps the raw smell go away
garam masala powder(1 teaspoon) - 13
Stir in the tomato puree, the cashewnut paste and the cream
-/2 homemade tomato puree(1 cups)cashew nuts - ground to smooth paste with water(1/4 cup)fresh cream(1 tablespoon) - 14
Give the mixture a brisk boil and simmer for 10 minutes so the kofta curry gets the right flavors and taste
salt - to tastered chilli powder - to tastesalt - to taste - 15
Check the salt and seasoning and adjust to suit your taste
salt - to tastered chilli powder - to tastesalt - to taste - 16
When you are ready to serve, add the pan fried Reshmi kofta balls, the chopped coriander leaves, the kasuri methi and simmer for 3 to 4 minutes
onions - roughy chopped(2)coriander powder (dhania)(1 teaspoon)kasuri methi (dried fenugreek leaves)(1 teaspoon)coriander (dhania) leaves - chopped for garnish - 17
Serve the Reshmi Kofta Curry along with Palak Paneer, Dal Makhani, Phulka and Kadai Beans and Carrot Pulao Recipe for a perfect weekend dinner
paneer (homemade cottage cheese) - grated(150 grams)cashew nuts - ground to smooth paste with water(1/4 cup)
Rate this recipe
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