Malai Kofta curry



Ingredients:

Potatoes 1/2 kg.
4 medium tomatoes.
1 carrot.
3 green chillies.
2 medium onions.
Vegetable oil.
1 Tbsp ghee.
Fresh coriander leaves.
Kasuri methi.
Fresh cream 4 Tbsp.
8 cloves of garlic.
2 small pieces of ginger.
Cumin seeds 2 tsp.
Red chilli powder 3 Tbsp.
Turmeric powder 2 tsp.
Chaat masala 2 tsp.
2 Tbsp coriander powder.
5 Tbsp cornflour.
2 Tbsp a.p flour.
Bread crumbs 1/2 - 3/4 cup.
3 tsp cumin powder.
One small piece of cinnamon.
Elaichi 2 pods.
2 cloves.
1 bay leaf.
A handful of cashew nuts.

Method:
To make the koftas:
Boil the potatoes well and let them cool down. Peel and shred through a grater and add to a large bowl.
Peel the raw carrot and shred.
Add salt, 1 Tbsp red chilli powder, 1 tsp turmeric powder, 2 tsp chaat masala (or a little black salt and Pani Puri masala),
1/2 Tbsp cumin Powder, 5 Tbsp cornflour, 2 Tbsp a.p flour, 1/2 cup bread crumbs, 4 minced cloves of garlic, 1 small piece of ginger finely chopped and mash everything together well with your hands. Check the consistency and add more bread crumbs if it's too wet. Form spheres or any other shapes and place in the fridge until you fry them.

For the gravy:
Add 1 Tbsp of oil, 2 tsp of cumin seeds, one piece of cinnamon, 2 pieces of elaichi, 2 cloves, 1 bay leaf and roast well. Then add 4 minced garlic cloves, one piece of ginger finely chopped, the green chillies finely chopped and roast for a bit. Then add the roughly chopped onions with a pinch of salt and saute for a bit. Then add the tomatoes, a pinch of salt and cook them off well but not completely. Then add 1/4 Tbsp turmeric powder, 1 Tbsp red chilli powder, 1 tsp cumin powder, 2 Tbsp coriander powder and stir well. Add more salt if required and let it cool completely.


Until it cools, fry the koftas and set them aside.
Grind the cashew nuts with some water and set aside.

Remove all the spices and add some water to the onion tomatoe mixture and blend to a smooth Puree.
To a hot pot, add 1 Tbsp ghee and 1 tsp oil and let it heat. Add the puree and stir it around. Add 1 Tbsp of red chilli powder if you like and stir around. Bring it to a boil, cover it with a lid and cook for about 10 minutes until it's well cooked.
Add the kasuri methi and the chopped coriander leaves.
Once it's cooked add the cashew paste and cook for a minute or so.
Add more water if required, taste for salt and add 3 Tbsp of fresh cream in the end after turning the flame off.

Place the koftas in the serving dish first and then pour the curry on the top. Add a little fresh cream on the top and garnish with fresh coriander leaves.

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