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Kathal Kofta Curry
Main Ingredients | Raw jackfruit, Potato |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 300 grams raw jackfruit (kathal), cut into 1 inch pieces and boiled
- 1 large potato, boiled and peeled
- 1/2 inch ginger, finely chopped
- 1-2 green chillies, chopped
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons raisins
- 2 tablespoons chopped fresh coriander leaves
- 2 tablespoons gram flour (besan)
- 1/2 lemon
- Oil for deep-frying
For the curry
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 tablespoons ginger-garlic paste
- 2 cups fresh tomato puree
- Salt to taste
- 2 tablespoons paneer masala
- 1/4 cup yogurt
- 1/4 teaspoon dried fenugreek leaves (kasoori methi) powder
- 1 1/2 tablespoons fresh cream + for drizzling
- Micro greens for garnish
Method
- To make kofte heat sufficient oil in a kadai. Take jackfruit in a large bowl, mash and add the potato. Add ginger, green chillies, garam masala powder, salt, raisins, coriander leaves and besan. Squeeze the juice of ½ lemon into the bowl and mix everything well. Take small equal portions of the mixture and shape each into a ball. .Slide them into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper and set aside.
- To make the gravy, heat oil in a deep pan. Add onion, mix well and sautetill golden brown. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smells disappear. Add fresh tomato puree and mix well. Saute till oil separates.
- Add salt and Paneer Masala and mix well. Add yogurt, mix well and sauté for 1-2 minutes.
- Add 1 cup water and mix. Cover and cook for 5-7 minutes.
- Add the fried koftas and mix. Add kasuri methi powder and fresh cream and mix. Take the pan off the heat.
- Transfer into a serving plate, drizzle fresh cream generously and garnish with micro greens. Serve hot.
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