🌱 Daily Vegetarian Recipe

1. In a large bowl, combine grated paneer, mashed potatoes, grated carrots, chopped spinach, coriander leaves, chopped cashews, raisins, cornflour, and salt. Mix well to form a dough-like consistency. 2. Divide the mixture into small portions and shape them into round koftas. 3. Heat oil in a deep frying pan over medium heat. Fry the koftas until they are golden brown and crispy. Remove and drain on a paper towel. 4. For the saffron curry, heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown. 5. Stir in the ginger-garlic paste and cook for another minute. 6. Add the tomato puree and cook until the oil separates from the masala. 7. Mix in the turmeric powder, coriander powder, red chili powder, and salt. Cook for 2-3 minutes. 8. Pour in the saffron-infused milk and allow it to blend with the spices. 9. Add the cream and garam masala, stirring well to create a rich, creamy sauce. Adjust seasoning if needed. 10. Gently place the fried koftas into the curry and simmer for 5 minutes to allow the flavors to meld. 11. Garnish with fresh coriander leaves and serve hot with naan or basmati rice.