What’s for mains?

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What’s for mains?

Kitchen Classics

By Vandana Jain, (Freelance chef)

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Published: Fri 27 Apr 2012, 2:00 PM

Last updated: Tue 7 Apr 2015, 2:55 PM


Serves: 6


For the kofta:

Paneer, grated ½ cup

Vandana Jain, Freelance chef

Potato, boiled, mashed ½ cup

Khoya, crumbled 2 tbsp

Raisin (kishmish) 1 tbsp

Corn flour 2 tsp

Chilli, green, finely 
chopped 1 pc

Saffron a few strands

Salt to taste

Oil for deep-

For the Nawabi gravy paste:

Cashew nut, broken 2 tbsp

Almond 2 tbsp

Aniseed 1 tbsp

Coriander seed, whole 1 tbsp

Ginger, grated 1 inch

Coconut, fresh, grated 2 tbsp

Kashmiri chilli, red, 
whole, dry 3-4 pc

Water 4-5 tbsp

Salt to taste

Other ingredients:

Oil 4 tbsp

Cardamom 2 pc

Clove 2 pc

Cinnamon 1 stick

Jeera 1 tsp

Tomato puree ½ cup

Garam masala ¼ tsp

Fenugreek leaf, dried ½ tsp

Cream, fresh 2 tbsp

Coriander, chopped for garnish


For the kofta: Dissolve the saffron in 1 tbsp of water. Combine with the rest of the ingredients in a bowl and mix well.

Divide the mixture into equal portions and shape each portion into a ball.

Heat the oil in a kadhai and deep-fry the koftas on medium heat till they turn golden brown in colour. Keep aside.

For the Nawabi gravy: Combine all the ingredients for the paste. Blend in a mixer till smooth. Keep aside.

Heat the oil in a kadhai, add the cardamom, clove, cinnamon and jeera, and sauté on a medium flame for 
30 seconds.

Add the paste and sauté again for 7- 8 minutes on medium heat.

Add tomato puree, garam masala and fenugreek leaves. Mix well and cook for 2-3 minutes. Add the cream, mix well and simmer for a minute.

Just before serving, add the koftas to the hot gravy and simmer for a minute.

Garnish with coriander leaves and cream. Serve.


Serves: 6


For cashew nut paste:

Cashew nut ¼ cup

Garlic, roughly 
chopped 1 tsp

Ginger, roughly 
chopped 1 tsp

Chilli, green, 
chopped 2 pc

Cardamom 3 pc

Water 2 tbsp

Other ingredients:

Potato, baby, 
parboiled 8-10 pc

Cashew nut ½ cup

Onion, chopped ½ cup

Caraway seeds 
(shah jeera) 1 tsp

Turmeric powder 
(haldi) ¼ tsp

Chilli powder, red 1 tsp

Coriander powder 1 tsp

Curd, beaten curd 3 tbsp

Milk ½ cup

Butter 5 tbsp

Salt to taste

Oil for deep-frying


For the cashew nut paste: Grind all ingredients together into a smooth paste. 
Set aside.

Heat the oil in a kadhai and deep-fry the baby potato till golden brown. Drain on absorbent paper and set aside.

In the same oil, fry the cashew nuts till golden brown. Drain on absorbent paper and set aside.

Heat the butter in a non-stick pan. Add the caraway seeds; when the seeds crackle, add the chopped onions and sauté till brown.

Add the turmeric powder, red chilli powder, coriander powder and salt and sauté for 30 seconds.

Add the cashew nuts paste and sauté for 3-4 minutes.

Add the curd and milk and ½ cup of water and allow it to come to a boil.

Add the fried baby potato and cashew nuts and simmer for 1 minute.

Serve hot, garnished with coriander leaves.


Serves: 6


Cauliflower, small 1 pc

Onion, large, grated 1 pc

Ginger paste 1 tsp

Garlic paste 1 tsp

Cumin powder 1 tsp

Turmeric powder ½ tsp

Chilli powder, red 1 tbsp

Coriander powder 1 tbsp

Garam masala
powder ½ tsp

Melon seed ¼ cup

Tomato puree, fresh ½ cup

Khoya, grated ¼ cup

Cream, fresh ½ cup

Oil 4 tbsp

Salt to taste

For garnish:

Melon seed 1 tsp

Coriander seeds, 
fresh 2 tbsp


Removing the stalk, wash then boil cauliflower in 4- 5 cups of salted water with ¼tsp of turmeric powder till half cooked.

Soak the melon seeds in ½ cup of water for an hour and grind to a smooth paste. Keep aside.

Heat the oil in a kadhai. Add onions and sauté till light brown in colour.

Add ginger-garlic paste and sauté again for 2 minutes.

Add the remaining turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, salt and 2 cups of water. Stir for 30 seconds.

Add tomato puree and cook till oil leaves the masala. Add melon seeds paste and khoya. Mix well. Bring it to a boil.

Add the half-boiled cauliflower and cook covered on low heat.

Top with fresh cream and simmer for 2 minutes.

Serve hot, garnished with fresh coriander leaves and melon seeds.

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