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KATHAL KE SHAHI KOFTE ( JACKFRUIT BALLS IN RICH GRAVY)

KATHAL KE SHAHI KOFTE ( JACKFRUIT BALLS IN RICH GRAVY)

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30

Ingredients

Serves 4

  • For Balls :Jackfruit ( kathal) 1 kgs

  • ginger 1/2 nos

  • Garlic cloves peeled 8 nos

  • green chillies 2 nos

  • Paneer greated 20 gms

  • Raisins 2 tbsp

  • Almond finely chopped 6 nos

  • Black pepper powder 1/4 tsp

  • Cornflour 1/4 cups

  • All purpose flour (maida) 2 tbsp

  • Mint leaves 1/4 cups

  • For Gravy:Onion - coarse paste 2 nos

  • Chilly powder 1/2 tsp

  • Coriander powder 1 tbsp

  • Kashmiri chilly powder 1/4 tsp

  • Garam masala powder 3/4 tsp

  • Cashewnuts 1/4 cups

  • Almond 1/4 cups

  • Melon seeds 2 tbsp

  • Khoya optional (without sugar) 2 tbsp

  • Cumin seeds 1 tsp

  • Coriander leaves 1 tbsp

  • Mustard oil/ vegetable oil 1/4 cups

  • Mustard oil/ vegetable oil for deep frying 200 ml

  • Salt 1 pinch

Directions

  • 01

    Wash Jackfruit properly and drain excess water

  • 02

    Put all pieces in pressure cooker add a glass of water,1 tbsp salt and 1/2 tsp turmeric powder and cook it till 2 wristle on medium heat

  • 03

    Cool it down naturally and keep aside in a strainer

  • 04

    Soak cashewnuts, almond and melon seeds together in water for 1/2 an hour

  • 05

    Make fine paste of it

  • 06

    Add khoya and churn for 30 second

  • 07

    Crust garlic cloves,ginger and green chilly in grinder

  • 08

    Now make a fine mixture of Jackfruit in blender help of vegetables chopper blade

  • 09

    Stone grinder (silbatta)can be also used

  • 10

    Take out this mixture in a large bowl

  • 11

    Combined crusted ginger garlic masala, 1/4 cup mint leaves, cornflour, all purpose flour, little bit chilly powder,1/4 tsp garam masala powder and salt to taste in mixture and mix well

  • 12

    Take greated paneer in a bowl

  • 13

    Add raisins, chopped almonds, black pepper powder, salt to taste and 1 tsp coriander leaves in it and mix well

  • 14

    Divide both mixture in equal portion separately

  • 15

    Now make lemon size balls from Jackfruit portion n stuff paneer mixture in middle

  • 16

    Repeat this process on rest of material

  • 17

    Heat oil in a deeo kadhai on high flame then reduce heat on medium

  • 18

    Deep fry all balls till golden brown colour in small batches

  • 19

    Keep on tissue paper to drain excess oil

  • 20

    Heat 1/4 cup oil in a heavy bottom pan/ kadhai on high flame then reduce heat on medium

  • 21

    Crack cumin seeds for 20seconds

  • 22

    Add onion paste and fry for till light pink colour

  • 23

    Add ginger garlic paste n fry for one minute

  • 24

    Now add all dry spices as coriander powder, turmeric powder,both chilly powder and tomato and fry for 5 minutes on low flame with lid

  • 25

    Stir several times to save from burning

  • 26

    Again add cahew almond paste, 1/4 cup chopped mint leaves, garam masala powder and salt to taste

  • 27

    Fry till oil comes out from masala

  • 28

    Now add 2 glass of water

  • 29

    Boil gravy for 10 minutes on low heat

  • 30

    Don't put lid on pan

  • 31

    When you have to serve again boil gravy and drop balls in it

  • 32

    Boil for another 5 minutes

  • 33

    Sprinkle chopped coriander leaves and serve hot

  • 34

    This recipe can be a good choice for main course meal,It compliments with plain rice, chapati, pulao, nan, pooris and paratha

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