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Peach and paan koftas curry in Korma sauce
Peach and paan koftas curry in Korma sauce

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We hope you got insight from reading it, now let’s go back to peach and paan koftas curry in korma sauce recipe. To make peach and paan koftas curry in korma sauce you only need 24 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to make Peach and paan koftas curry in Korma sauce:
  1. Take 2 Peaches.2
  2. Prepare 4 Paan ke patte/ betel leaves
  3. Use 1& !/2 cup Grated cottage cheese
  4. Get 1/2 cup Sugar
  5. Take 1/2 tsp Green cardamom powder
  6. Prepare 1 tsp finely chopped ginger
  7. Use 1 tbsp Cornflour
  8. Get as needed Oil for frying
  9. Get 4 tbsp For the Korma sauce ghee
  10. Use 2 Green cardamom
  11. Take 4 cloves
  12. Prepare 1 inch Cinnamon
  13. Use 5 Black pepper corn
  14. Use 2 Onion sliced
  15. Get 1 tbsp Ginger garlic paste
  16. Prepare 2 Green chilli finely chopped
  17. Get 1 tbsp Corrinder Powder
  18. You need 1/2 tsp Turmeric powder
  19. Prepare 3/4 cup Yougurt
  20. Provide 1 tbsp garam masala
  21. Use 2 tbsp Kaju/ cashew melon paste
  22. You need 2 tbsp Fresh cream
  23. Provide to taste Salt
  24. Take as needed For garnish corrinder leaves,cream
Instructions to make Peach and paan koftas curry in Korma sauce:
  1. Cut peaches into halves and deseed them
  2. 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
  3. Take cottage cheese in a bowl add cardamom powder, ginger, green chillies and salt mix well
  4. Place blanched betel leaves on the work top
  5. Put a blanched peach half on each and stuff with the cottage cheese mixture
  6. Invert the stuffed peach and fold the betel leaves sealing the stuffed peaches
  7. 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
  8. Place the peach stuffed betel leaves in it and shape them into the large balls or koftas
  9. Deep fry koftas on medium heat till they turn golden
  10. For sauce-heat ghee in a non-stick pan add whole masala soute till fragrant
  11. 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
  12. Add kaju melon paste and mix and let it simmer for 3.4minutes
  13. Strain the sauce and transfer back into a pan on heat bring to boil and add cream mix and simmer for 3.4minutes
  14. Cut koftas into halves.pour.some of the sauce in a serving dish
  15. Place the koftas halves on it and pour the remaining sauce on them
  16. Garnish with cream and coriander leaves

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