Shokeen Mund@
VIP
Hariyali Aloo Kofta Curry
Time Taken : 15-30 mins
Time Taken : 15-30 mins
Ingredients:
For Kofta:
250 g - potato
1 cup - spinach (palak), finely chopped
½ cup - fenugreek leaves (methi leaves), finely chopped
2 to 3 tbsp - corn flour
½ tsp - garam masala powder
salt and pepper to taste
oil to deep fry For Gravy:
1 - onion, medium size, chopped
4 tbsp - cashew nut, chopped
5 tbsp - poppy seeds
4 tbsp - melon seeds (magaz)
2 tbsp - oil
2 tsp - ginger garlic paste
½ tsp - chilli powder
1 tsp - coriander powder
2 tsp - garam masala powder
5 tbsp - curds
3 tbsp - grated paneer
salt to taste
2 tbsp - fresh cream or malai
2 tbsp - coriander leaves, chopped
Method
For Kofta:
250 g - potato
1 cup - spinach (palak), finely chopped
½ cup - fenugreek leaves (methi leaves), finely chopped
2 to 3 tbsp - corn flour
½ tsp - garam masala powder
salt and pepper to taste
oil to deep fry For Gravy:
1 - onion, medium size, chopped
4 tbsp - cashew nut, chopped
5 tbsp - poppy seeds
4 tbsp - melon seeds (magaz)
2 tbsp - oil
2 tsp - ginger garlic paste
½ tsp - chilli powder
1 tsp - coriander powder
2 tsp - garam masala powder
5 tbsp - curds
3 tbsp - grated paneer
salt to taste
2 tbsp - fresh cream or malai
2 tbsp - coriander leaves, chopped
Method
- Boil, peel and mash the potatoes. Finely chop the palak and fenugreek leaves.
- Mix the above ingredients with corn flour, garam masala, salt and pepper.
- Shape into 2 cm round balls and dep fry in hot oil till golden brown. Drain and reserve.
- Grind the onion for gravy with cashew nut, poppy seeds and melon seeds to a smooth paste.
- Heat the ghee or oil and fry the paste well.
- Add all the powders and curds.
- Continue to cook stirring till the raw smell of masala is lost.
- Add some water to form creamy gravy.
- Add grated paneer, malai and salt. Simmer for 2-3 minutes.
- Add the koftas and serve immediately, garnished with coriander leaves.