Ingredients:
For Koftas
4-5 large potatoes
1 cup peas
3 spring onions, finely chopped
3-4 green chillies (or to taste), finely chopped or paste
2-3 tbsp finely chopped fresh coriander
1 tsp ground cumin seeds
1 tsp coriander powder
Salt to taste
Gram flour as required (or use plain flour), seasoned lightly with ground black pepper to taste
Oil for deep-frying
or
2 Bread slices Finely mashed or bread crumbs.
(this stuff is for binding)
For the sauce:
2 tbsp oil
1 large onion ground to a paste with 1 tomato
1 medium onion chopped
2 cloves
garlic, finely chopped
Juice from 2 tbsp grated ginger
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp red chilli powder
4 large tomatoes, skinned and chopped
1-1/2 cups water
Coriander leaves for garnish
Method For Kofta:
- Boil the potatoes and peas and mash smoothly.
- Add the spring onions, chilli, coriander, spices and salt.
- Mix well and form into small balls (size of a lemon). Roll each one in the seasoned flour/bread crumb, knocking off any excess.
- Heat the oil in a kadai or deep pan. Fry the potato balls in batches till golden. Dont overcrowd them.
- Drain the koftas on kitchen paper until required
Method for Gravy:-
- To make the sauce, heat 2 tbsp oil and fry the chopped onion till it goes soft.
- Then add the ground onion and fry on medium high until the oil starts to leave the sides.
- Add the garlic, ginger juice and spices and cook for 2 minutes.
- Fry on medium high again, until the tomatoes have broken and the sauce has thickened.
- Just before serving, put the koftas in a serving dish and pour the hot sauce over.
- Serve immediately with jeera rice or parathas.
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