How to make Amrut Ras Ke Koftey -
Khoya and potatoes dumplings in coconut gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mawa (khoya) , Potatoes (आलू)
Cuisine : Middle Eastern
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Palasani Zunaka Baingan Wadi Ki Sabzi Boondi Vegetable Methi Chaman - SK Khazana
Amrut Ras Ke Koftey Recipe Card
Middle Eastern cuisine comprises of food eaten by the people of the various countries of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Amrut Ras Ke Koftey Recipe
Mawa (khoya) 1/4 cup
Potatoes boiled and mashed 1/2 cup
Gram flour (besan) 1/2 cup
Hung yogurt 1/4 cup
Salt to taste
Red chilli powder 2 teaspoons
Raisins 2 tablespoons
Cashewnuts chopped 2 tablespoons
Fresh coriander leaves chopped 4 tablespoons
Oil to deep fry
Onions 2 medium
Ginger 1 inch piece
Garlic 8-10 cloves
Coriander powder 2 teaspoons
Coconut scraped 1/2 cup
Turmeric powder 1/2 teaspoon
Yogurt thick 3/4 cup
Sugar 1 teaspoon
Method
Step 1
Grind two onions,one inch piece ginger,eight to ten cloves,two teaspoons of coriander powder,half cup coconut, half teaspoon turmeric powder and one teaspoon red chilli powder to a fine paste using sufficient water.
Step 2
Set aside. Roast khoya till golden. Add besan and continue to roast. Transfer into a bowl. Add boiled and grated potatoes and mix.
Step 3
Add hung yogurt, salt, red chilli powder, raisins and chopped cashewnuts and mix. Add half of the chopped coriander leaves and mix well with your hands.
Step 4
Heat sufficient oil in a kadai. Form the mixture into balls. First fry one ball. If it breaks add some more besan and knead.
Step 5
Deep-fry the koftas till golden. Remove and place onto an absorbent paper and set aside. For the gravy, heat four tablespoons of oil in a pan.
Step 6
Add ground masala and sauté on high heat till it gives out a nice aroma. Add yogurt and one cup of water, salt, sugar and stir till it comes to a boil.
Step 7
Add the remaining coriander leaves. Before serving place the koftas in a serving dish and pour the hot gravy over and serve immediately.
Nutrition Info
Calories : 599.5 Kcal
Carbohydrates : 81.82 gm
Protein : 24.33 gm
Fat : 29.41 gm
Other : 7.505
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
