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Methi saag kofta curry

20 Nov
Koftas in gravy

Methi Saag Koftas in gravy

Ingredients:

Dumplings

  1. Methi leaves finely chopped and washed : 1 cup
    Methi leaves and green chillies chopped

    Methi leaves and green chillies chopped

  2. Green chillies finely chopped : 1 tbsp
  3. Besan / Bengal gram flour : 3/4th Cup
  4. Salt to taste
  5. Turmeric powder : 1 tsp
  6. Red chilli powder : 1/2 tsp – optional
  7. Water
  8. Refined oil for frying

Gravy

  1. Tomato medium size : 2 nos
  2. Grated ginger : 1 tsp
  3. Cashew nut : 4 pcs
  4. Green chilli : 1-2 nos or to taste
  5. Cinnamon stick : 1/2″
  6. Green cardamom : 4nos.
  7. Bay leaf : 1 pcs. 3-2″
  8. Cumin seeds : 1 tsp or powder 1tsp
  9. coriander seeds : 1/2 tsp or powder
  10. Refined oil : 1 tbs
  11. Water : 3-4 cups

Preparation:

Kofta / dumpling

Kofta

Kofta

  1. Mix all ingredients for kofta.
  2. Add about 1/2 cup water. If required add more but consistency of batter shall be thick enough, so that the balls when fried in oil do not disintegrate.
  3. Heat oil in a thick bottom  cooking pot / wok / kadai
  4. Make about 1″ balls and fry in oil.
  5. Koftas shall be deep fried in low to medium heat, slightly hard  and keep aside.

Preparation : Gravy 

  1. Prepare paste all ingredients for gravy.
  2. Heat oil
  3. Put the mixture in oil & saute in low flame.
  4. When oil disintegrates from the paste pour water.
  5. Bring it to boil, say about 3cups.
  6. Pour over the koftas.
  7. Let koftas absorb the gravy , it is ready for serving.

Gravy paste

Gravy paste

Sautéed gravy paste

Sautéed gravy paste

Prepared gravy

Prepared gravy

Serving: 4 persons – about 16-18nos koftas

Tips :

  • Batter shall be slightly lesser consistency than dough for chapatti to make koftas crispy yet soft.
  • Koftas absorb lot of water, after pouring the gravy over koftas, if required pour some more hot water and salt to taste.
  • After pouring gravy over koftas, if they tend to become soggy, immediately remove them, & when gravy comes to room temperature dip them.
  • Koftas always taste better if served after 6-7 hours of cooking.
  • Dry koftas can be served as accompaniment with  rice and daal or as snacks.
  • Gravy recipe is a general one.

Cooking time : About 1/2 hour.

Methi Saag Kofta Curry
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1 Comment

Posted by on November 20, 2013 in Recipes

 

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One response to “Methi saag kofta curry

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