DAHI KOFTA CURRY.... Ingredients: For Koftas: Curd ....... 300 gms Green chillies . 2 (chopped finely) Ginger ... 1 tsp (chopped finely) Raisins .... 1 tsp Cashews .. 5-6 Fresh coriander .. 1 tbsp (chopped finely) Salt ........... to taste For the Batter: Gram flour .... 1 cup Red chilli poder ... 1/2 tsp Asafoetida ..... a pinch Baking powder ... a pinch Salt ........... to taste For the gravy: Tomatoes ... 3 Cashewnuts ... 7-8 Hung curd ...... 1 tbsp or Cashew nut paste Ginger chilli paste .. 1 tsp Red chilli powder .. 1/2 tsp Garam masala ...... 1/2 tsp Coriander powder .. 1 tsp Kasoori methi ...... 1/2 tsp Turmeric powder ... 1/2 tsp Cumin seeds ........ 1/2 tsp Sugar ...... 1/4 tsp Salt ..... to taste Coriander leaves .. for garnishing Oil Method: 1. Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely. 2. Take the hung curd in a bowl and add a little salt, green chillies, coriander leaves, raisins and chopped cashews. 3. Grease your palms and make lemon sized balls. If you find it difficult you may add a spoon of semolina or cashew powder. 4. Make a thick batter with gram flour adding salt, chilli powder, baking powder, asafoetida and water as needed. 5. Dip the balls in the batter and fry them to a golden colour. 6. To make the gravy, heat oil in a pan and add the cumin seeds. When they crackle, add the ginger chilli paste and saute. Now add the tomato puree and all the mentioned spices. 7. Add the cashew nut paste or a tbsp of hung curd and about 2 cups water. Simmer for 5-6 minutes. 8. Just before serving, arrange the koftas in a dish and pour the gravy on them 9. Garnish with fresh coriander leaves and chilli oil. 10. Serve immediately
Posted on: Tue, 10 Sep 2013 12:50:11 +0000
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