Bread Kofta curry

malai kofta.png

Ingredients:-

For the Koftas:-

  1. Boiled, completely cooled, peeled & mashed Potato – 2 numbers, big
  2. Onions – 1/2 cup, finely chopped
  3. Greenchillies – 2 to 3 numbers, very finely chopped
  4. Carrot – 1/2 cup, finely chopped
  5. French fine beans – 1/4 cup, finely chopped
  6. Bell pepper (red, green, yellow) – 1/2 cup
  7. Chaat masala powder – 1 heaping tsp.
  8. Amchoor powder – 1/4 tsp.
  9. Salt as needed
  10. Bread slices – 3 numbers, churned in the mixer to get fresh crumbs
  11. Cilantro – 1/2 cup
  12. Cashews & raisins – as needed
  13. Cornflour – 3 heaping tsps.
  14. Water – 1/3 cup
  15. Oil as needed for shallow  frying

For the gravy :-

  1. Onion – 3 medium, cut into bite size cubes
  2. Cashews – 50 gram soaked in hot water
  3. Grated ginger – 2 tsps.
  4. Grated garlic – 2 tsps.
  5. Coriander powder – 3/4 heaping tsp
  6. Kashmiri chilly powder – 3/4 heaping tsp
  7. Turmeric powder – a pinch
  8. Tomato – slightly less than 1 cup ( pureed in the mixer)
  9. Water – 2 cups
  10. Garam masala powder – 3/4 tsp
  11. Cumin powder – 3/4 tsp.
  12. Kasoori methi – 3/4 tsp
  13. salt to taste
  14. Chopped cilantro – 1/4 cup
  15. Fresh cream – 1/2 cup ( Almarai cooking cream)

Method:-

1.Let’s prepare the koftas first.

  1. Heat 1 tbsp of oil & add the onions, greenchillies, carrots, capsicum & french beans. Cook on medium high heat for 2-3 minutes.
  2. Mix together the mashed potato, sauted veggies, bread crumbs, chaat masala powder, amchoor powder, salt & cilantro.
  3. Make egg shaped balls from the mixture. The size of the ball should be similar to that of a large egg. Place a cashew & raisin in the center of each kofta & roll again.
  4. Make a slurry  with 3 heaping tsps of cornflour & 1/3 cup of water.
  5.  Heat the oil to steaming hot. Dip the balls in cornflour slurry & carefully drop them into the hot oil. Fry till all the sides of the koftas are evenly browned on medium high heat.
  6. Drain & keep aside.

2. For the gravy

  1. Cook the cubed onion in 2 cups of water. Bring to a boil & cover cook on low heat for 45 minutes. Seperate the cooked onion from the left over water & grind it to a smooth paste along with the soaked cashews.
  2. In a broad non-stick pan, heat 2 tbsps of oil & add the garlic & ginger. Cook for 10 minutes. Add the coriander, red chilly & turmeric powders & cook on low heat for 2 minutes.
  3. Add the tomato puree & fry for 10 minutes. Add 2 cups of water & bring the mixture to a boil. Add the cashew-onion paste, garam masala powder, cumin powder, kasoori methi & salt. Boil for 5 minutes till the gravy is thick.
  4. Add cilantro & fresh cream, mix well &  remove from heat.

3. To serve, place the prepared koftas in a serving dish & pour the gravy over the koftas. Garnish with toasted cashews & raisins.

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