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Rattan Manjusha and Ultey Tawe Ka Paratha

Paneer koftas, stuffed with nuts, honey and seasoning are dipped in a creamy tomato gravy and served with parantha cooked on an upturned tawa.

Rattan Manjusha and Ultey Tawe Ka Paratha Rattan Manjusha and Ultey Tawe Ka Paratha


: Sunil Chauhan, Team India

Recipe Servings

: 4

Recipe Cook Time

: 1 Hour 10 Minutes

Recipe Rating

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  • For the kofta:

    200 g spinach

    200 g paneer, grated

    2 Tbsp cornflour

    1 tsp green cardamom powder

    Salt to taste

    1 liter oil (for frying)

    For the kofta stuffing:

    1 walnut, shelled

    6 almonds

    6 cashew nuts

    8 raisins

    1 anjeer, dried

    1/2 tsp honey

    1 Tbsp fresh coriander

    1 tsp green chilli, chopped

    1 Tbsp ginger, chopped

    1/4 cup khoya

    1/2 tsp garam masala

    1/2 tsp green cardamom powder

    For the tomato puree:

    1 kg tomato

    1 cup onion, sliced

    4 cloves garlic

    1/2 inch piece ginger

    3 green chilli

    1 Tbsp kasoori methi

    1 tbsp desi ghee

    1 tsp sugar

    Salt to taste

    For the manjusha gravy:

    2 Tbsp oil

    2 Tbsp ginger paste

    2 Tbsp garlic paste

    2 tsp degi mirch

    1/2 cup brown cashew nut paste

    1 cup cream

    1/4 cup khoya

    1/2 tsp kastoori methi powder

    1 tsp garam masala

    1 tsp sugar

    1 tsp honey

    Salt to taste

    For the ultey tawe ka parantha:

    300 gms refined four

    250 g milk

    25 g cashew nut paste

    50 g dalda

    75 g desi ghee

    5 g salt

    5 g sugar


For the kofta:

Blanch and chop spinach.

Grate paneer and mix cornflour, spinach, green cardamom powder and salt.

Shape mixture into balls.

For the stuffing:

Chop all nuts and mix honey, coriander.

Chop the green chillies, ginger.

Mix the above ingredients with khoya, garam masala, green cardamom powder and stuff the kofta and fry.

For the tomato puree:

Cut tomato into half, onions sliced, garlic, ginger, chilly, desi ghee, kasoori methi, sugar, salt - mix and boil together.

Cooking time 20 minutes.

For the manjusha gravy:

Heat oil and add ginger garlic paste, deghi mirch and saute.

Add brown cashew paste, tomato puree, cream, khoya, kasori methi powder and garam masala, sugar, honey and salt.

For the ultey tawe ka parantha:

Take refined flour and milk. Mix and add cashew paste, dalda, desi ghee, salt and sugar.

Rest the dough for 20 minutes.

Then cook like a regular paratha, but on an overturned tawa.




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