🌱 Daily Vegetarian Recipe

1. Prepare the Saffron Milk: Soak the saffron strands in warm milk and set aside for about 15 minutes. 2. Make the Koftas: - In a mixing bowl, combine grated paneer, chopped spinach, cashew nuts, raisins, cornflour, and a pinch of salt. - Mix well to form a smooth mixture. Shape into small balls or koftas. - Heat oil in a pan over medium heat and shallow fry the koftas until they are golden brown. Drain on paper towels and set aside. 3. Prepare the Curry: - In a large pan, heat ghee over medium heat. Add cumin seeds and let them splutter. - Add ginger-garlic paste and sauté for a minute until fragrant. - Pour in tomato puree and cook until the oil starts separating from the sauce. - Stir in turmeric powder, red chili powder, garam masala, and salt. Cook for another 2-3 minutes. - Add the saffron-infused milk and mix well. - Stir in fresh cream and let the curry simmer for 5 minutes, allowing it to thicken slightly. 4. Combine Koftas with Curry: - Gently add the fried koftas to the curry. Simmer for another 2-3 minutes to allow the flavors to meld. 5. Serve: - Garnish with fresh coriander leaves. - Serve hot with naan, roti, or steamed rice.