🌱 Daily Vegetarian Recipe

1. In a small bowl, soak the saffron strands in warm milk for 10 minutes to release the color and fragrance. 2. In a large mixing bowl, combine grated paneer, mashed potatoes, chopped cashew nuts, raisins, saffron milk, garam masala, salt, and cornflour. Mix well to form a smooth dough. 3. Divide the mixture into equal portions and shape them into small balls (koftas). 4. Heat oil in a deep frying pan over medium heat. Carefully slide in the koftas and fry until golden brown. Remove and drain on paper towels. 5. For the makhani gravy, heat butter and oil in a pan. Add ginger-garlic paste and sauté until fragrant. 6. Add chopped tomatoes and cook until they turn soft and pulpy. Use a blender to puree the mixture for a smooth consistency. 7. Return the puree to the pan. Stir in red chili powder, coriander powder, turmeric powder, and salt. Cook for 2-3 minutes. 8. Add tomato puree, sugar, and kasuri methi. Mix well and let it simmer for another 5 minutes. 9. Lower the heat and add fresh cream, stirring continuously to avoid curdling. Cook for an additional 2 minutes. 10. Gently add the fried koftas to the gravy and let them absorb the flavors for a few minutes. 11. Garnish with fresh coriander leaves before serving.