Ingredients For Kofta’s:
- 1 cup crumbled paneer
- 2 cups chopped spinach
- 2 large boiled mashed potatoes
- 1 teaspoon cumin powder
- Salt to taste
- Vegetable/Sunflower oil for deep frying
Method Of Kofta’s
Heat about 2 cups of oil in a wok.
The amount of oil you use for frying the kofta’s depends on the size of the wok.
So use your judgment in this regard.
You need to be able to deep fry the kofta’s in the oil.
Mix the above ingredients for the kofta’s.
Make round lemon sized balls.
Once the oil is hot, slowly put a few kofta’s at a time for frying.
Fry them on high flame and take them out when they turn brown in color.
Frying on low flame will make it consume a lot more oil.
Drain in a paper napkin.
- 1 chopped onions
- 1 teaspoon chopped garlic
- 1 cup chopped tomatoes
- 1 tablespoon almonds
- 1 teaspoon turmeric powder
- 1 teaspoon dry mango powder
- ½ teaspoon chili powder
- ½ teaspoon pepper powder
- 2 cloves
- A pinch cinnamon
- 1 tsp cardamom powder
- 1 tablespoon sugar
- ½ cup yogurt
- 1 cup chopped coriander
- 2 tablespoons vegetable/sunflower oil
Method Of Gravy:
Heat oil in a frying pan/wok.
Sauté the onions, garlic and ginger until light brown.
Add Tomatoes and sauté until the tomatoes are cooked and reduces in size.
Add all the other ingredients except the yogurt and chopped coriander and sauté for about a minute.
Grind the sautéed mixture until it becomes a fine puree.
Put it back in the wok, add the yogurt and salt to taste.
Let it simmer covered for about 5 minutes
The gravy is now ready.
Add the kofta’s and the coriander just before serving.
Stir gently to make sure the kofta’s don’t break.
Enjoy the kofta’s with hot phulka’s.
Serves: 4 persons
Cooking time: about 40 minutes
Preparation Time: 1 hour