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Preparation Time : 20
Cook Time : 30
Total Time : 50
For Kofta :Soya Flour 1/2 cups
Big Onion 1 nos
Fennel seeds 1/4 tsp
ginger finely chopped 1 inch
red Chilli powder 1/2 tsp
curry leaves 2 sprig
oil for frying 2 cups
For Curry: Onions 2 nos
tomato 1 nos
ginger garlic paste 1 tbsp
poppy seeds 1 1/2 tsp
red chilli powder 1 1/2 tsp
turmeric powder 1/4 tsp
Udupi Ruchi Garam masala 1/4 tsp
cinnamon stick 2 inch
fresh cream for topping 2 tbsp
chopped coriander leaves 1 sprig
To prepare kofta, in a bowl mix all the ingredients, soybean flour, chilli powder, chopped ginger, 1 chopped onion, chopped curry leaves and required salt. Add little amount of water to make a dough.
Divide the dough into equal portions and roll into balls. Steam the balls for 5 mins. Let it cool down to room temperature.
Deep fry the soybean balls and keep it aside.
For curry, Dry roast the poppy seeds and grind with half onion to a fine paste.
Make tomato puree
In a kadai add 1 tsp of oil, to it add cinnamon stick, then sliced onion. Saute the onions till they turn translucent and add ginger garlic paste.
When the raw smell of ginger garlic paste leaves, add tomato puree, ground poppy seeds paste.
Give a stir for couple of minutes and add turmeric powder, chilli powder, garam masala and required salt with 2 cups of water.
On a medium flame let the curry boil for 7 mins. At this stage adjust the consistency of the curry by adding boiling water or simmer for some more mins if consistency is thin.
Add kofta balls into the gravy and allow it simmer for 2 minutes.
Add coriander leaves and swirl fresh cream on the top before serving.
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