INGREDIENTS
FOR KOFTAS
Gulab Jamun Mix - 1 pkt
Onion - 1 ( small )
Green Chillies - 3
Coriander Leaves - 1 Tbsp
Water - As Required
Salt - To Taste
Oil - To Fry
TO GRIND FOR GRAVY
Onion - 1
Tomatoes - 2
Green Chillies - 2
Cashews - 10 - 15
Ginger - 1 Small Piece
Garlic - 2 Cloves
Salt - To Taste
FOR GRAVY
Milk - 1/2 - 1 cup
Shah jeera - 1 Tsp
Fresh Cream - 3 Tbsps
Red Chilli Powder - 2 Tsps
Garam Masala Powder - 1 Tsp
Salt - To Taste
Oil - 4 Tbsps
TO GARNISH
Coriander Leaves - 1/4 cup
Cream - 2 Tbsps
METHOD
Chop green chillies onion and coriander leaves fine for Kofta and add to the Gulab Jamun mix
Add water little at a time to Gulab Jamun mix and knead to a soft dough
Set aside covered with a cling film
Pressure cook for three whistles the ingredients to grind
Cool at room temperature and grind to a smooth paste
Form equal sized balls from the Jamun mix
Heat oil in a pan and fry them to a golden brown
Heat oil for gravy in a kadai and add the shah jeera seeds
Once they burst add in the ground paste and sauté till raw smell is no more
Add in the spice powders and some chopped coriander leaves mix well
Pour in the milk add salt to taste and add the fried koftas
Simmer for a couple of minutes in low flame
Add fresh cream simmer for two minutes and remove kadai from stove
Garnish with fresh cream and chopped coriander leaves and serve hot
Notes:
Quantity of cream depends on how rich you want the gravy to taste
Add very little water at a time while kneading the mix
Fry the koftas in batches
Best to add koftas and simmer just before serving else they become too soft or soggy
Adjust spices to suit your palate
Oil - 4 Tbsps
TO GARNISH
Coriander Leaves - 1/4 cup
Cream - 2 Tbsps
METHOD
Chop green chillies onion and coriander leaves fine for Kofta and add to the Gulab Jamun mix
Add water little at a time to Gulab Jamun mix and knead to a soft dough
Set aside covered with a cling film
Pressure cook for three whistles the ingredients to grind
Cool at room temperature and grind to a smooth paste
Form equal sized balls from the Jamun mix
Heat oil in a pan and fry them to a golden brown
Heat oil for gravy in a kadai and add the shah jeera seeds
Once they burst add in the ground paste and sauté till raw smell is no more
Add in the spice powders and some chopped coriander leaves mix well
Pour in the milk add salt to taste and add the fried koftas
Simmer for a couple of minutes in low flame
Add fresh cream simmer for two minutes and remove kadai from stove
Garnish with fresh cream and chopped coriander leaves and serve hot
Notes:
Quantity of cream depends on how rich you want the gravy to taste
Add very little water at a time while kneading the mix
Fry the koftas in batches
Best to add koftas and simmer just before serving else they become too soft or soggy
Adjust spices to suit your palate
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