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PrintKOFTA CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Clean, wash dal. Pressure cook dal with ½ teaspoon salt and water. After the first whistle, keep the cooker on slow heat for 15 minutes. Remove from heat and keep aside.
- After the pressure drops down, mash the hot dal.
- Heat oil in a kadhai and saute spinach leaves for 4 minutes till dry.
- Add sauteed spinach, boiled rice, cornflour, green chillies, red chilli powder, garam masala powder, salt, dry mango powder and crushed spices to the mashed dal.
- Make small balls. Deep fry koftas in medium hot oil and keep aside.
- For the curry, drain cashews. Grind cashews and curd to a paste. Keep aside.
- Heat oil. Add onion and stir on medium heat till light brown. Add onion seeds and cumin. Stir till onions turn brown.
- Add blanched, pureed and sieved tomatoes. Cook, stirring till it almost dries up leaves oil. Add ginger- garlic paste. Stir for 2 minutes.
- Add fenugreek leaves, red chilli, turmeric powder, garam masala powder and salt. Stir for 3 minutes. Remove from heat. Wait for 2 minutes. Add cashews - yogurt paste. Stir for 2 minutes on low heat.
- Add water. Stir. Bring to a boil. Simmer without covering for 5 minutes. Add crushed cloves and green cardamoms. Keep curry aside till serving time.
- At serving time, add peas and corns to the curry. Bring to a boil. Reduce heat. Add koftas. Heat for 3 seconds. Remove from heat. Serve.
INGREDIENTS
Kofta
- 50 grams channe ki dal
- 200 grams chopped spinach
- 1 tablespoon Sesame oil
- 200 grams boiled rice
- 2 tablespoon corn flour
- 2 tablespoon chopped coriander
- 1 green chilli - chopped finely
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt
- ½ teaspoon dry mango powder
- Seeds of 2 green cardamoms - crushed
- 2 blades of mace- crushed
Curry
- 50 grams peas- boiled
- 50 grams corns - boiled
- 50 grams cashews - soaked in hot water
- 100 grams yogurt
- 4 tablespoon Sesame oil
- 2 onions- finely chopped
- ¼ teaspoon onion seeds
- ½ teaspoon cumin
- 2 tomatoes - blanched, pureed
- 1 teaspoon ginger-garlic paste
- 1 tablespoon dry fenugreek leaves
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder or slightly less
- ½ teaspoon garam masala powder
- 1 ¼ teaspoon salt
- 2 cloves - crushed
- Seeds of 2 green cardamoms - crushed
4 comments for “Kofta Curry”
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