Nasuha Blog

• Paneer - 300 g
• Boiled potato - 1 ( medium size )
• Ginger - 1\2 tsp ( grated )
• Green chili - 1 tsp ( finely chopped )
• Coriander - 1 tbsp ( finely chopped )
• Salt to taste
• Garam masala powder - 1\2 tsp
• Cornflour - 2 tbsp
• Cashewnuts - 1 tbsp ( finely chopped )
• Grated dry coconut - 1 tbsp
• Raisins - 1 tbsp ( chopped )
• Oil for frying

• Butter - 2 tbsp
• Oil - 2 tbsp
• Cloves - 3-4
• Black peppercorns - 4-5
• Black cardamom - 2
• Cinnamon - 1 inch stick
• Ginger garlic paste - 2 tsp
• Tomato puree - 4 tbsp
• Chili powder - 1\2 tsp
• Cashew nut paste - 2 tbsp ( soak a few cashew nuts in water for 15 minutes and grind in a blender to make a paste )
• Milk - 1 cup
• Fresh cream - 3 tbsp
• Honey - 1 tbsp
• Salt to taste
• Lemon juice - 2 tsp
• Kasuri methi - 2 tsp

Malai Kofta Recipe

For kofta

1. Mix cashew nuts, grated coconut and raisins in a bowl.
2. Keep aside.
3. Mix all the remaining ingredients in another bowl.
4. Take small amount of the paneer mixture and make a little space in the center.
5. Fill some coconut mixture in the center and bring back the ends together and make a round kofta.
6. Make all the koftas in the same manner.
7. Heat oil in a non stick pan and fry the koftas on medium heat till golden brown.
8. Remove the koftas on a tissue lined plate.
9. Keep aside.

For gravy

1. Heat butter and oil in a pan.
2. Add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.
3. Add ginger garlic paste and fry for a minute.
4. Add tomato puree and fry for another minute.
5. Add cashew nut paste, chili powder and milk and cook for 2-3 minutes.
6. Add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute.
7. Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.
8. Add the koftas in the gravy and give it a boil.
9. Garnish with fresh coriander.
10. Serve hot with Naan or Laccha paratha.

Everyone in my house loves chole and since they are also a great source of protein, I end up making them at least once a week. The recipes I usually use to make Chole are either Pindi Chana Masala or Chole in an onion tomato gravy. This time I gave a little twist to my regular recipe and made Shahi Chole instead. The gravy was enriched with Khoya and milk and a little lemon juice and honey at the end gave it a wonderful taste and flavor. The recipe was very well appreciated and now I have another winner in my collection. Do try this Shahi Chole masala to give a change to your regular Chole gravy. Here is the recipe.


All you need is

Chole \ Chickpeas - 2 cup
Oil - 4 tbsp
Onion - 1 and 1\2 cups ( chopped )
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Tomato - 1 cup ( chopped )
Coriander powder - 3 tsp
Kashmiri red chili powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala - 1 tsp
Roasted cumin powder - 1\2 tsp
Salt to taste
Khoya - 100 gm
Milk - 1\2 cup
Lemon juice - 2 tsp
Honey - 1 tbsp
Saffron - a pinch ( soaked in a tbsp of milk )


Method of preparation

Wash and soak chole in enough water for 6-8 hours.
Drain the water and add chole in a pressure cooker.
Add 4 cups of water and 2 tsp salt and pressure cook till done.
Heat oil in a pan.
When the oil is hot, add onion.
Fry till onion are slightly brown.
Add ginger and garlic paste.
Cook till onions are browned.
Add tomato and cook for another minute.
Add coriander powder, kashmiri red chili powder, turmeric powder, garam masala powder and roasted cumin powder.
Fry for 2 minutes.
Add little water if required.
Add the boiled chole with the water and cook for 10-12 minutes.
Add khoya, milk and honey and mix well
Cook for another 2-3 minutes.
Add lemon juice and saffron soaked in milk..
Adjust salt as required.
Garnish with fresh coriander.
Serve hot with rice or Naan.

Method of preparation

Heat milk in a heavy bottom pan.
Simmer the heat when it comes to a boil.
Add saffron threads.
Let it cook till it is reduced to almost 1\2.
Stir the mixture at regular intervals or else it can burn at the bottom and give a very foul taste to the Kulfi.
Add condensed milk.
Dissolve cornflour in a little water and add it to the milk.
Add the fresh cream.
Blend almonds, cashew nuts and pistachio coarsely in a blender.
Add it in the milk.
Cook for another 2-3 minutes.
Remove from heat and cool.
When the mixture is cooled, add the mango puree.
Mix well.
Pour the mixture in kulfi molds and freeze till set.
Remove the kulfi from the molds by dipping the mold in water for a few seconds.
Garnish with almond and pistachio slivers.
Serve immediately.

Methi makai malai or Fenugreek and corn in a creamy gravy is a very rich and creamy dish made with fresh fenugreek leaves and sweet corn kernels. You can either use fresh corn kernels or use frozen one. Fresh fenugreek is preferred but if you don't have access to fresh leaves, use dried leaves. Here is the recipe.


All you need is

Oil - 3 tbsp
Cloves - 3-4
Black cardamom - 2
Black peppercorns - 4-5
Cinnamon - 1 inch piece
Bay leaf - 1
Cumin seeds- 1\2 tsp
Onion - 1 cup ( chopped )
Ginger garlic paste - 2 tsp
Tomato puree - 2 tbsp
Cashew nuts - 6-8
Yogurt - 2 tbsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Red chili powder - 1 tsp
Fresh methi leaves \ fenugreek leaves - 1\2 cup ( chopped )
Corn kernels - 1 cup ( boiled till soft  )
Milk - 1 cup
Lemon juice - 1 tbsp
Sugar - 1\2 tsp
Fresh cream - 2 tbsp


Method of preparation

Heat oil in a pan.
When the oil is hot, add cloves, black cardamom, black peppercorn, cinnamon, cumin seeds and bay leaf.
Fry for 10 seconds.
Add onion.
Fry for 3-4 minutes.
Add ginger garlic paste and fry till onion turns golden brown
Add tomato puree.
Cook for a minute.
Remove from heat and let it cool for 5 minutes.
Add cashew nuts and blend the mixture in a blender to make a smooth paste.
Heat the same pan and add the paste.
Add 1\2 cup of water.
Add yogurt and cook for a minute.
Add coriander powder, red chili powder, turmeric powder and cook for a minute.
Add fenugreek leaves and corn kernels.
Add milk and cook for 4-5 minute on low heat.
Add lemon juice, sugar and cream and cook for a minute.
Serve hot with naan or laccha paratha.

Note - You can add little extra water or milk if the gravy is too thick.