Koftas are balls of vegetables or meat. Kofta recipes are generally found in Middle Eastern, Asian and Indian cuisines. Kofta’s in India is served with spicy gravy/curry and be eaten with Rice, Parathas, Naan, and Rotis.
The word Kofta comes from Classic Persian.
Today I made Koftas with Paneer and boiled potato. Paneer was grated and potato was smashed and formed into a dough and equal size of balls was made and then deep fried.
Ingredients
For kofta
1 1/2 cup boiled potato(mashed)
1 cup paneer or cottage cheese (grated)
2 tsp cornflour
1 tsp garam masala
1/2 tsp black pepper powder
Salt to taste.
For coating
1 tbsp corn flour
water to form a thick consistency
For gravy
1 onion
2 tomatoes
2 tbsp butter
1/2 tbsp of oil
2 tsp ginger/garlic paste
2 bay leaves
1 inch cinnamon stick
4 to 5 black pepper
1 tsp shah jeera
1 tsp red chili powder
4 to 5 cashews
1/4 cup cream
1 tsp garam masala
2 tsp kasuri methi
4 to 5 Green cardamon
1 flower of javitri
Salt to taste
Procedure
- Mix Kofta ingredients and make a small equal sized ball
- Make a thick batter of cornflour
- Dip into cornflour batter and deep fry.
- Heat butter and oil in kadai.
- Add bay leaves, javitri and black pepper, onions and ginger garlic paste.
- put salt to soften onions and cook till onion softens.
- Add tomato and cashew nut paste and cook till it leaves oil.
- Add red chili powder and garam masala.
- When it leaves oil, pour water to required consistency (thickness you want)
- Let it boil and cook for 4 to 5 mins on slow flame.
- crush kasuri methi and simmer the flame
- At the end add cream to it and check the required consistency. Don’t boil the curry for long. Put koftas and cook for a minute or two.
- Serve hot. Can garnish with chopped coriander leaves.
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Looks great! Sharing it.
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Pic is mouthwatering.👌
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