Kofta curry. The name itself makes one drool as you imagine a nice and creamy accompaniment. Dumplings of potato and cottage cheese mixture known as koftas. Dipped in a mildly spiced and creamy gravy. Simple yet extremely flavourful dish. This is a very popular accompaniment esp. in Northern part of India. The style of preparing this popular dish is more or less similar with everyone except slight variations in ingredients and the method. Hope you all like it . Served best with HOT phulkas or Tandoori roti or Naan .
INGREDIENTS :
FOR THE KOFTAS :
Potatoes 3 to 4 Medium sized
cottage cheese/Paneer 100 gms
Raisins 10-15 pcs
green chillies 2nos
Cornflour 2 Tbsp
salt to taste
Oil for frying
METHOD :
1. Boil, Peel and mash the potatoes.
2. Grate the paneer and add to the potatoes.
3. Wash and dry the raisins and add to this mixture
4. Finely chop the green chillies and add to this mix
5. Add cornflour
6. Add salt to taste
7. Mix well .
8. Make small round shaped balls of this mixture.
9. Heat oil for deep frying, Deep fry the koftas and drain on absorbent paper. Keep aside.
FOR THE GRAVY :
Onions 2 medium sized
Ginger garlic paste 2 tsp
Poppy seeds/khuskhus 3 Tbsp
Soaked n peeled Almonds 8 to 10 nos
Dahi / plain yogurt 1 tbsp
Oil
sugar
chicken or mutton masala 1 tsp (Readily available in market)
Fresh cream 100 ml
salt to taste
Coriander leaves for garnish
METHOD :
1. Soak poppy seeds in warm water for 15 to 20 minutes.
2. In a grinder make a smooth paste of onions , ginger-garlic, poppy seeds (Soaked)
and soaked and peeled almonds . Using little water as required.
3. Heat 2 Tbsp oil in a pan.
4. Once the oil is hot, add the above paste and stir a little .
5. Add the yogurt, 1 tsp of sugar and stir again for 2 mins.
6. Add the masala , salt to taste and cook for some time .
7. Mix in fresh cream (Keep aside some for garnish) .
8. Bring it to a boil. your gravy is ready.
9. Pour this gravy on the koftas .
10. Garnish with fresh cream, chopped coriander and serve HOT.
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