Ingredients:
Onions - 2 nos
Tomatoes - 2 nos
Ginger - 1 inch
Garlic - 6 - 8 pearls
Green chilies - 2 nos
Fresh cream - 4 table spoons
Fresh curd - 2 table spoons
Paneer - 1 inch cube
Coriander powder - 1 tea spoon
Jeera powder - 1 tea spoon
Red chili powder - 1 tea spoon
Turmeric powder - 1 tea spoon
Gur (Jaggery) - 1/2 tea spoon
Ghee - 2 table spoons
Salt to taste
For Koftas:
Bottle gourd - 250 gms
Bengal gram flour - 2 table spoons
Rice flour(Opt.) - 1/2 table spoon
Ginger garlic paste - 1 table spoon
Green chilies - 2 nos
Coriander leaves - 1 table spoon(Finely chopped)
Ajwain - 1 tea spoon
Sugar - 1 table spoon
Salt to taste
Cooking oil for deep frying.
1. Peel and grate bottle gourd. (If bottle gourd is tender, need not peel.)
2. In a bowl take bengal gram flour, rice flour, ginger garlic paste, Finely chopped green chilies, grated bottle gourd, ajwain, sugar, salt and finely chopped coriander leaves.
3. Mix thoroughly without adding water into a dough. The water from bottle gourd is enough.
4. Heat oil in a kadai, make small balls of the dough, cook in low flame.
5. Remove from oil with the kofthas becomes golden brown.
Preparation of curry:
1. Grind together onions, ginger and garlic together.
2. Finely chop tomatoes and green chilies.
3. Heat oil in a kadai and add the ground onion, ginger garlic paste.
4. Stir cook till oil splits, add the finely chopped tomatoes and continuously stir cook till the tomatoes become soft.
5. Add salt, gur, coriander powder, jeera powder, turmeric powder and red chili powder.
6. Also add fresh cream and fresh curd and stir and cook till it comes to boil. If necessary add 1/2 cup of water depending upon the consistency.
7. Add the kofthas and just allow one boil and remove from stove.
8. Garnish with grated paneer and chopped coriander leaves.
9. Serve hot with rice or roti or paratha.
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| Malai koftha Curry |
Tomatoes - 2 nos
Ginger - 1 inch
Garlic - 6 - 8 pearls
Green chilies - 2 nos
Fresh cream - 4 table spoons
Fresh curd - 2 table spoons
Paneer - 1 inch cube
Coriander powder - 1 tea spoon
Jeera powder - 1 tea spoon
Red chili powder - 1 tea spoon
Turmeric powder - 1 tea spoon
Gur (Jaggery) - 1/2 tea spoon
Ghee - 2 table spoons
Salt to taste
For Koftas:
Bottle gourd - 250 gms
Bengal gram flour - 2 table spoons
Rice flour(Opt.) - 1/2 table spoon
Ginger garlic paste - 1 table spoon
Green chilies - 2 nos
Coriander leaves - 1 table spoon(Finely chopped)
Ajwain - 1 tea spoon
Sugar - 1 table spoon
Salt to taste
Cooking oil for deep frying.
1. Peel and grate bottle gourd. (If bottle gourd is tender, need not peel.)
2. In a bowl take bengal gram flour, rice flour, ginger garlic paste, Finely chopped green chilies, grated bottle gourd, ajwain, sugar, salt and finely chopped coriander leaves.
3. Mix thoroughly without adding water into a dough. The water from bottle gourd is enough.
4. Heat oil in a kadai, make small balls of the dough, cook in low flame.
5. Remove from oil with the kofthas becomes golden brown.
Preparation of curry:
1. Grind together onions, ginger and garlic together.
2. Finely chop tomatoes and green chilies.
3. Heat oil in a kadai and add the ground onion, ginger garlic paste.
4. Stir cook till oil splits, add the finely chopped tomatoes and continuously stir cook till the tomatoes become soft.
5. Add salt, gur, coriander powder, jeera powder, turmeric powder and red chili powder.
6. Also add fresh cream and fresh curd and stir and cook till it comes to boil. If necessary add 1/2 cup of water depending upon the consistency.
7. Add the kofthas and just allow one boil and remove from stove.
8. Garnish with grated paneer and chopped coriander leaves.
9. Serve hot with rice or roti or paratha.
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