Besan Kofta Curry Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
KOFTAS
250 gram: 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
Directions:
Koftas: Mix together besan, salt, chili powder, ghee (or oil),
pomegranate and cumin seeds. Grind onions to a very fine paste and
add to besan mixture. Knead dough; it will be very stiff. Roll dough
into balls the size of small lemons, encasing a whole alubhukhara
inside each portion. Deep fry koftas until golden brown; drain and
set aside. Prepare curry sauce: Grind onion and garlic to a paste.
Heat ghee and fry onion and garlic paste until golden brown. Add
spices, and cook for another minute, then add tomatoes and cook until
ghee (or oil) begins to rise to the surface. Add 1 cup water, then
cook until mixture is almost dry. Using a wooden spoon, mash mixture
to a paste. Add 2 more cups of water, bring to a boil. Add koftas to
sauce and simmer over low heat another 5 minutes or so. Garnish with
chopped coriander leaves and serve.
Source from luhu.jp
pomegranate and cumin seeds. Grind onions to a very fine paste and
add to besan mixture. Knead dough; it will be very stiff. Roll dough
into balls the size of small lemons, encasing a whole alubhukhara
inside each portion. Deep fry koftas until golden brown; drain and
set aside. Prepare curry sauce: Grind onion and garlic to a paste.
Heat ghee and fry onion and garlic paste until golden brown. Add
spices, and cook for another minute, then add tomatoes and cook until
ghee (or oil) begins to rise to the surface. Add 1 cup water, then
cook until mixture is almost dry. Using a wooden spoon, mash mixture
to a paste. Add 2 more cups of water, bring to a boil. Add koftas to
sauce and simmer over low heat another 5 minutes or so. Garnish with
chopped coriander leaves and serve.
Source from luhu.jp