🧆 For the Koftas

• 1 cup grated paneer
• 2 boiled potatoes (mashed)
• 2 tablespoons cornflour or gram flour (for binding)
• 2 tablespoons chopped cashews and raisins (optional, for stuffing)
• 1/2 teaspoon garam masala
• Salt to taste
• Oil for frying

🍛 For the Gravy

• 1 large onion (finely chopped or pureed)
• 1 tablespoon ginger-garlic paste
• 1/2 cup yogurt (whisked)
• 10–12 cashews (soaked and ground to a paste)
• A few strands of saffron (soaked in 2 tbsp warm milk)
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon garam masala
• 2 tablespoons fresh cream (optional)
• 2 tablespoons oil or ghee
• Salt to taste

🌿 Optional Garnish

• Chopped coriander leaves
• Saffron strands
• Fried dry fruits (cashews, almonds)

🧀 1. Rich in Protein

Paneer, a primary ingredient in the koftas, is an excellent source of protein, especially for vegetarians. It supports muscle repair and growth.

💛 2. Antioxidant Properties from Saffron

Saffron is known for its powerful antioxidants, which help neutralize free radicals, reduce inflammation, and support overall cellular health.

🥔 3. Provides Energy

Potatoes in the koftas are a good source of carbohydrates, offering a quick energy boost and aiding in metabolism.

🧠 4. Enhances Mood

Saffron has been traditionally used to boost mood and mental health, potentially reducing symptoms of anxiety and depression.

🧄 5. Supports Digestion

The use of ginger, garlic, and spices like cumin and coriander enhances digestion and supports gut health.

🦴 6. Good for Bone Health

Ingredients like yogurt and paneer provide calcium, which is essential for strong bones and teeth.

Zafarani Kofta Curry finds its roots in the royal kitchens of the Mughal and Awadhi dynasties of India, where dishes were often crafted to reflect luxury, indulgence, and balance of flavors. The term “Zafarani” comes from “Zafran,” the Persian word for saffron — a spice long associated with royalty due to its rarity, fragrance, and golden hue.

Koftas, which are dumplings made from vegetables, paneer, or minced meat, were a staple in royal meals. These were often served with rich gravies, thickened with nuts and dairy, and delicately spiced to suit refined palates. Saffron was used not only for its visual appeal but also for its ability to elevate the flavor profile of the dish, lending a unique aroma and subtle sweetness.

Over time, Zafarani Kofta Curry became a symbol of celebratory and festive cooking, often appearing on wedding menus and in grand vegetarian thalis. Today, it continues to be cherished as a heritage dish — a beautiful fusion of artistry, flavor, and cultural richness that celebrates the opulence of Indian cuisine.