Anjeer Kofta Curry

Anjeer Kofta Curry

 

Serving - 4

 

INGREDIENTS

Cashews - 30 grams

Water - 50  milliliters

Figs - 80 grams

Water - 100 milliliters

Tomato - 250 grams

Green chili - 1 tablespoon

Boiled potatoes - 250 grams

Grated paneer - 100 grams

Corn flour - 2 tablespoons

Salt - 1/2 teaspoon

Black pepper - 1/4 teaspoon

Cumin powder - 1/2 teaspoon

Coriander - 1 teaspoon

Oil - for frying

Oil - 2 tablespoons

Cumin - 1 teapsoon

Ginger - 1 teaspoon

Salt - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Red chili  - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Water - 200 milliliters

Coriander - 1 teaspoon  

 

 

PREPARATION

  1. In a small bowl, add 30 grams cashews and 50 milliliters water.
  2. Soak for 10-15 minutes.
  3. In another bowl, add 80 grams chopped figs and 100 milliliters water .
  4. Soak for 15-20 minutes.
  5. Now, in a bowl add 250 grams tomatoes, 1 tablespoon green chili and transfer it in blender.
  6. Blend to a smooth puree and keep aside.
  7. Now, add soaked cashews, transfer it to a blender and blend to smooth paste.
  8. In a bowl, add 250 grams boiled mashed potatoes, 100 grams grated paneer, 2 tablespoons corn flour, 1/2 teaspoon salt,1/4 teaspoon black pepper,1/2 teaspoon cumin powder, 1 teaspoon coriander and mix it well.
  9. Now take a small portion from the mixture, roll it into a ball.
  10. Flatten it with hand and soaked figs in the centre.
  11. Seal the edges and roll it into a kofta ball again.
  12. Heat sufficient oil in a skillet and deep fry the kofta’s until golden brown and crispy.
  13. Heat 2 tablespoons oi in a wok, 1 teaspoon cumin, 1 teaspoon ginger and sauté for a minute.
  14. Now, add blended tomato puree, mix well and cook for 3-4 minutes.
  15. Then ,add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder. Mix well.
  16. Cook on the medium heat for 5 minutes.
  17. Now add blended cashews paste mix and add 200 milliliters water. Stir well.
  18. Cover and cook for 5-7 minutes.
  19. Remove lid, and add prepared kofta’s. Stir well.
  20. Add 1 teaspoon chopped coriander.
  21. Garnish it with chopped coriander.
  22. Serve hot.