Tuesday, July 26, 2011

Koftha Curry


For Koftha
  1. Cauliflower,grated - 1 & 1/2 to 2 cups
  2. Potatoes                  -3 nos.,boiled & Mashed
  3. Cornflour                -1 & 1/2 tblsp
  4. Chat masala            -1/4 tsp
  5. Pepper powder       -1/4 tsp
  6. Baking powder       -1 pinch
  7. Salt                         -As needed (3/4 tsp)
  8. Oil                         For deep frying
  9. Paneer                 Cut into 8 cubes
For Gravy
  1. Tomato puree                   - 1 cup
  2. Oil/Ghee                            -2 tsp
  3. Jeera/Cumin seed                -1 tsp
  4. Ginger chopped   -1 tsp
  5. GInger paste                     -1 tsp
  6. Garam masala Powder -1/2 tsp
  7. Red chilli powder -1/2 tsp
  8. Coriander powder               -1 & 1/2 tsp
  9. Salt          As needed
  10. Coriander leaves    
  11. Milk                                        -1 cup
  12. Cashews + Badam     - 10 (Smooth paste) – Alternatively use Cream ¼ cup

How to make it :
  1. Pressure cook the potatoes,peel the skin off and mash them well. Make sure there's no water.
  2. Heat a pan with a tsp of oil and fry the grated cauliflower. Cook covered in low flame for 4-5 minutes.
  3. Mix mashed potatoes,cooked cauliflower,corn flour,pepper,salt,garam masala powder and baking powder.
  4. Make small balls,by keeping the paneer cubes inside  and Deep fry in medium flame till golden brown and keep aside.
  5. For gravy,heat a pan with oil and splutter the jeera,add the chopped ginger and ginger paste. Add the tomato puree.
  6. Add garam masala,red chilli,coriander powders along with salt and fry well untill all the water evaporates.
  7. Again,add little water to make it to a thick gravy and add the coriander leaves and simmer for another 4-5 minutes.Cool down.
  8. Add milk and badam cashem paste /cream and mix well,in low flame. Add the koftas and when it is about to boil,switch off the stove.
  9. Creamy  kofta curry is ready to enjoy with chappatis or any pulavs. 

Tips :
  1. If the koftha’s break in oil , you can add some rice flour to it which will absorb excess water and crisp cook the koftha.
  2. If you are making this for parties, just add the koftha’s like 30 minutes before you are ready to serve, that way your koftha’s are very fresh to serve!

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