A friend of mine from college has moved to Bangalore Since I had not been there even once, going empty handed was not an option.
For me personally, picking up a gift is getting tougher by the day. Alternatively, I make them a nice meal or bake something for them. Shows my the fact that I gave my heart and soul to it.
This kofta curry is a dedication to my mother who has not altered her kofta recipe for years now. Give it a break ma try mine
You shall need:
For the Kofta: (Feeds about 4)
200 gms… Paneer (grated)
2 cup…. Chopped, washed methi (fenugreek leaves)
2 tbsp… All purpose flour (you might need a touch more so keep it handy)
2 tbsp… Sesame seeds
Salt, red chilly powder to taste
1/2 tsp… Turmeric
few tbsp of water
oil to fry
For the curry:
2 cup… Thick curd/yogurt
2 large… onions (cut in quarters)
3-4.. red chillies
1 tbsp… Khus Khus seeds
1/4 cup… cashews
1 tbsp… Oil
1 tsp… Jeera/cumin seeds
a Pinch of asafoetida
To make the koftas:
- Heat the oil for deep frying.
- In a bowl, add the paneer, methi, maida, salt, red chilly powder, sesame and turmeric.
- Add a little water at a time, only so much that the mixture binds well.
- Make a small ball and test the oil and the kofta mix. Once it is in the oil, it should not brown immediately and must not split. If it splits, add more maida.
- Make balls of the same size and lower them in the oil 4-5 at a time.
- Make sure they brown well equally.
- Take them out on a tissue and keep aside.
To make the curry:
- In a grinder, add the red chillies, khus khus, cashews and onions and grind well.
- Add curd and salt to this and churn once more.
- In a pan, heat oil and add let jeera splutter. Add the asafoetida.
- Pour the churned mix in the tempering and let it cook on a medium heat with a lid on.
- Stir ocassionally.
- Once the oil floats on top, the sauce is ready.
- Lower the koftas in the curry and serve with love.
Sending this to:
and Helen‘s space