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Ghia Kofta Curry
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
4 servings
Ingredients
For The Ghia Koftas
1 cup grated bottle gourd (doodhi / lauki)
3/4 cup boiled and mashed potatoes
1 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp cornflour
salt to taste
oil for deep-frying
For The Gravy
3 tbsp oil
2 tbsp broken cashew nut (kaju)
1/2 tsp cumin seeds (jeera)
1 cup chopped onion
1/2 tsp chopped garlic (lehsun)
1/2 tsp chopped ginger (adrak)
1 tsp thinly sliced green chillies
1/2 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 1/2 cups chopped tomato
2 tbsp cream
salt to taste
Other Ingredients
2 tbsp chopped coriander (dhania) for the garnish
Method
- Squeeze the bottle gourd till all the water drains out.
- Add all the remaining ingredients, mix well and divide into 8 equal sized oval shaped koftas.
- Heat the oil in a kadai and deep-fry the koftas in it till they are golden brown.
- Drain on absorbent paper and keep aside.
- Heat the oil in pan, add the cashewnuts and sauté till they turn golden brown.
- Remove the cashewnuts, drain out the oil and blend them to a smooth paste. Keep aside.
- Heat the remaining oil in the same pan and add the cumin seeds.
- When they crackle, add the onions and sauté till they turn translucent.
- Add the garlic, ginger and green chillies and sauté for another minute.
- Add the coriander powder, chilli powder, turmeric powder and tomatoes and 1 1/2 cups of water and cook till the oil separates from the gravy.
- Add the prepared browned cashewnut paste, punjabi garam masala, cream and salt and bring to boil.
- Add the koftas to the gravy and simmer for a few minutes.
- Serve hot garnished with coriander.
Ghia Kofta Curry recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Ghia Kofta Curry
The Nutrient info is complete
