How to Make Jamie Oliver Tiranga Kofta in Makhani Gravy

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tiranga kofta in makhani gravy. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tiranga Kofta in Makhani Gravy is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Tiranga Kofta in Makhani Gravy is something that I have loved my entire life.

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

The ingredients needed to make Tiranga Kofta in Makhani Gravy:

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

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

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