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Besan kofta curry
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| Artist: |
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| Categories: |
Central Asian, Curries, Eastern European, Entrees, Indian, Vegetables |
| Yield: |
1 |
| Rating: |
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Ingredients:
| | KOFTAS | | 250
| grams | Besan (chickpea flour) | | 1/2
| tsp | Cumin seeds | | 1 1/2
| tbsp | Melted ghee (or oil) | | 1
| tsp | Crushed pomegranate seeds | | 2
| large | Onions | | | Alubhukharas or dry plums | | | CURRY | | 1
| large | Onion | | 4
| | Garlic cloves | | 2
| tbsp | Ghee (or oil) | | 2
| large | Tomatoes, blanched & diced | | 1
| tsp | Garam masala | | 1
| | Handful of coriander leaves | | 1/2
| tsp | Turmeric | | | Salt, to taste | | | Chili powder, to taste |
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Procedures:
| 1 | Koftas: mix together besan, salt, chili powder, ghee (or oil), pomegranate and cumin seeds. | | 2 | Grind onions to a very fine paste and add to besan mixture. | | 3 | Knead dough; it will be very stiff. | | 4 | Roll dough into balls the size of small lemons, encasing a whole alubhukhara inside each portion. | | 5 | Deep fry koftas until golden brown; drain and set aside. | | 6 | Prepare curry sauce: grind onion and garlic to a paste. | | 7 | Heat ghee and fry onion and garlic paste until golden brown. | | 8 | Add spices, and cook for another minute, then add tomatoes and cook until ghee (or oil) begins to rise to the surface. | | 9 | Add 1 cup water, then cook until mixture is almost dry. | | 10 | Using a wooden spoon, mash mixture to a paste. | | 11 | Add 2 more cups of water, bring to a boil. | | 12 | Add koftas to sauce and simmer over low heat another 5 minutes or so. | | 13 | Garnish with chopped coriander leaves and serve |
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