Vegetarian koftas in a rich gravy. Smooth and soft these koftas are made with khoya, therefore quite rich!
Soft koftas made of mashed paneer, potatoes, khoya, raisins, lots of spices and shallow fried. The gravy is thick and tangy with tomatoes, milk, hung curd and sugar to balance the acidity.
Spinach and paneer dough stuffed with mushrooms and fried to make koftas. Dipped in tomato gravy with cashew paste.
Cabbage shredded, mixed with spices, shaped into balls and deep fried. Dipped in a rich gravy of dry fruits, tomatoes, curd and masalas before serving.
Succulent meatballs doused in a creamy sauce and baked. This one's sure to be a hit on your party menu.
Mushrooms wrapped in spinach leaves and then encased in a paneer-potato mixture to make delicious soft koftas. Dipped in a rich tomato gravy.
Minced lamb meat koftas with eggplant, zucchini and basil.
Hard boiled eggs coated with a flavorsome minced meat mixture and deep fried. Cut into half and dipped into a zesty gravy. Served hot.
Soft koftas made of potatoes and baby prawns, served with sauce and tamarind sauce.
Paneer koftas, stuffed with nuts, honey and seasoning are dipped in a creamy tomato gravy and served with parantha cooked on an upturned tawa.
There are endless varieties of this meaty Middle Eastern delight. But is there a version that stands out above the rest?Some ideas are so good that everyone wants a piece. Take the kofte, a minced meat creation enjoyed, in various forms, from Baghdad to Bursa, Casablanca to Calcutta. The Turkish may...
Cheers to local flavors! Indulge in the divine taste of paneer, the ever so versatile and humble ingredient we all grew up with. Without any doubt it's an all-time favorite. Paneer is a fresh cheese common in South Asian cuisine. In eastern parts of Indian Subcontinent, it is generally called Chhena...