Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, peach and paan koftas curry in korma sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Peach and paan koftas curry in Korma sauce is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Peach and paan koftas curry in Korma sauce is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook peach and paan koftas curry in korma sauce using 24 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Peach and paan koftas curry in Korma sauce:
- Get Peaches.2
- Prepare Paan ke patte/ betel leaves
- Prepare Grated cottage cheese
- Get Sugar
- Get Green cardamom powder
- Take finely chopped ginger
- Make ready Cornflour
- Make ready Oil for frying
- Make ready For the Korma sauce ghee
- Make ready Green cardamom
- Make ready cloves
- Get Cinnamon
- Get Black pepper corn
- Take Onion sliced
- Make ready Ginger garlic paste
- Prepare Green chilli finely chopped
- Get Corrinder Powder
- Prepare Turmeric powder
- Prepare Yougurt
- Prepare garam masala
- Make ready Kaju/ cashew melon paste
- Make ready Fresh cream
- Prepare Salt
- Prepare For garnish corrinder leaves,cream
Peach And Paan Koftas In Korma Sauce Beautiful betel leaves are wrapped around juicy peaches stuffed with a melange of spices and nuts to render a spell binding aroma. This creamy dessert is ideal for every festive occasion. See more ideas about kofta, indian food recipes, recipes. Peach and Paan Koftas in Korma Sauce Recipe, Learn how to make Peach and Paan Koftas in Korma Sauce (absolutely delicious recipe of Peach and Paan Koftas in Korma Sauce ingredients and cooking method) Beautiful betel leaves are wrapped around juicy peaches stuffed with a melange of spices and nuts to render a spell binding aroma.
Steps to make Peach and paan koftas curry in Korma sauce:
- Cut peaches into halves and deseed them
- Heat sufficient water in a deep non stick pan add sugar and cardamom cover and bring to a boil blanch betel leaves in sugar syrup for a minute remove and set aside blanch peaches in a sugar for a minute remove and set aside
- Take cottage cheese in a bowl add cardamom powder, ginger, green chillies and salt mix well
- Place blanched betel leaves on the work top
- Put a blanched peach half on each and stuff with the cottage cheese mixture
- Invert the stuffed peach and fold the betel leaves sealing the stuffed peaches
- Add cornflour to the left over cottage cheese mixture and mix well divide the mixture.into large equal portions and make a dent in the centre
- Place the peach stuffed betel leaves in it and shape them into the large balls or koftas
- Deep fry koftas on medium heat till they turn golden
- For sauce-heat ghee in a non-stick pan add whole masala soute till fragrant
- Add onions and saute till they turn golden add ginger garlic paste and soute for a couple of minutes add green chilli, corrinder Powder, turmeric powder and mix well add yoghurt and stir continuously add garam masala and mix well add 1cup water stir to mix and cook for 2.3 minutes
- Add kaju melon paste and mix and let it simmer for 3.4minutes
- Strain the sauce and transfer back into a pan on heat bring to boil and add cream mix and simmer for 3.4minutes
- Cut koftas into halves.pour.some of the sauce in a serving dish
- Place the koftas halves on it and pour the remaining sauce on them
- Garnish with cream and coriander leaves
Its ecstatic taste will linger on in your senses. With the myTaste search engine, you're searching through all the major Indian recipe sites. Cook the koftas in batches until golden brown. Return all the koftas to the pan and pour over the Patak's Korma Cooking Sauce. Serve the chicken koftas garnished with cashew nuts as a starter , or with steamed rice and Patak's Naan Breads as a main course.
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