Punjabi Dahi kofta curry Recipes

How to Prepare / Make / Cook - Dahi kofta curry ?

2 large tomatoes, blanched and sliced, 1 big onion. 4 flakes garlic. 1 small piece coconut. 1 tblsp. Coriander powder. ½ tsp. Turmeric powder. 1 tsp. Ground cumin seeds. Handful of coriander leaves. Salt and chilli powder to taste.

For koftas: 8 oz. Curds. 2 oz. Gram flour. 15 grams each of almonds, pistachios, cashewnuts, walnuts and raisins. ½ inch piece minced ginger. 2 tblsps. Finely sliced coriander paste. ¼ tsp. Garam masala. Salt, chilli powder and lime juice to taste.

Grind nuts and ginger and coriander to a paste. Mix with spices and lime juice and set aside. Put curds in a clean piece of cloth and tie loosely. Hand the bag for a couple of hours in order to enable all the liquid to drip through, then knead to a smooth mixture after mixing in gram flour and salt. Form the mixture into small balls around a little of the groundnut mixture. Deep fry to a golden colour. Drain and set aside. Grind onion, garlic and coconut to a paste. Heat 4 tblsps. Ghee and fry the ground paste to a golden brown colour. Put in spices and fry briefly, then add tomatoes and cook till ghee separates. Put in 1 cup water and cook till dry. Put in 2 more cups of water, bring to a rolling boil, reduce heat and simmer gently for 5 minutes. Put in koftas and simmer for another 5 minutes. Serve garnished with coriander.

[an error occurred while processing this directive]